Description
Hearty slow cooker lentil and carrot soup with spices and tomatoes, perfect for busy weeknights or cozy dinners.
Ingredients
Units
Scale
Ingredients
- 1 cup dried green or brown lentils rinsed
- 1 lb carrots diced
- 1 large onion diced
- 3 celery stalks diced
- 4 garlic cloves minced
- 6 cups vegetable or chicken broth
- 1 can 14.5 oz diced tomatoes
- 2 bay leaves
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon thyme
- Salt and pepper to taste
- 2 tablespoon olive oil
Instructions
- Heat olive oil in skillet: Heat olive oil in skillet over medium heat. Sauté onion, celery, and carrots until softened, about 8 minutes.
- Add garlic and spices: Add garlic, cumin, paprika, and thyme. Cook 1 minute until fragrant.
- Transfer to slow cooker: Transfer sautéed vegetables to slow cooker.
- Add remaining ingredients: Add lentils, broth, diced tomatoes, and bay leaves.
- Cook soup: Cook on low for 6 hours until lentils are tender.
- Finish and serve: Remove bay leaves. Season with salt and pepper. Serve immediately or blend partially for thicker consistency.
