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Crockpot Lentil Soup

This crockpot lentil soup combines hearty brown lentils with aromatic vegetables and spices, slow-cooked to tender perfection. The dish develops rich, earthy flavors and a velvety, slightly thickened texture, making it a comforting and effortless meal. It’s perfect for busy evenings when you want a nourishing bowl without much fuss.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup brown lentils rinsed
  • 4 cups vegetable broth low-sodium preferred
  • 1 large onion finely chopped
  • 2 carrots carrots diced thin
  • 3 cloves garlic minced
  • 1 teaspoon cumin ground
  • ½ teaspoon smoked paprika optional for smoky flavor
  • 1 tablespoon olive oil for sautéing
  • ½ lemon lemon for juice

Equipment

  • Slow cooker (6-quart)
  • Sharp knife
  • Cutting board
  • Wooden spoon
  • Skillet

Method
 

  1. Start by rinsing your lentils thoroughly in cold water until the water runs clear. Drain and set aside.
  2. Peel and finely chop the onion, dice the carrots into thin rounds, and mince the garlic cloves. This prepares all your aromatics for a quick cook.
  3. In a skillet over medium heat, add a tablespoon of olive oil. Once shimmering, sauté the chopped onion and minced garlic until fragrant and translucent, about 3-4 minutes. Then, add the diced carrots and cook for another 2 minutes until slightly softened.
  4. Transfer the sautéed vegetables to the slow cooker. Add the rinsed lentils, vegetable broth, ground cumin, smoked paprika, and a pinch of salt and pepper. Stir everything together to combine.
  5. Cover the slow cooker with its lid and set to low for 6 to 8 hours, or high for 3 to 4 hours. The kitchen will fill with warm, earthy aromas as the lentils soften and flavors meld.
  6. After the cooking time, check the lentils—they should be tender and starting to break down. If not quite ready, cook for another hour on low. If the soup looks too thick, stir in a splash more broth or water to loosen it.
  7. Turn off the slow cooker and stir in the juice of half a lemon. Taste and adjust the seasoning as needed, adding more salt, pepper, or lemon juice for brightness.
  8. Let the soup sit uncovered for about 10 minutes to allow the flavors to deepen. During this time, the soup thickens slightly and the aroma becomes even more inviting.
  9. Pour the hot soup into bowls, drizzle with a little extra olive oil if desired, and serve while warm. Enjoy the velvety texture and earthy flavors with a slice of crusty bread!

Notes

For a creamier texture, blend a portion of the soup before serving. Feel free to add chopped herbs like parsley or cilantro for freshness. This soup keeps well in the fridge for up to 4 days and can be reheated gently on the stove or microwave.