Description
This comforting hearty crockpot lentil soup is a warm and nourishing dish perfect for any day. Packed with protein-rich lentils and fresh vegetables, gently simmered with fragrant spices in a slow cooker, this soup offers a wholesome, easy-to-make meal with rich flavors and comforting textures.
Ingredients
Scale
Soup Ingredients
- 1 cup Dried Brown Lentils, rinsed
- 1 medium Onion, diced
- 2 medium Carrots, sliced
- 2 stalks Celery, diced
- 3 cloves Garlic, minced
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 4 cups Vegetable Broth (low-sodium recommended)
- 1 can Diced Tomatoes (canned)
- Salt, to taste
- Pepper, to taste
Instructions
- Prepare Ingredients: Rinse the dried brown lentils thoroughly under cold running water to remove any debris. Dice the onion and celery, slice the carrots, and mince the garlic cloves to ensure all vegetables are ready for slow cooking.
- Add to Crockpot: Place the rinsed lentils, diced onion, sliced carrots, diced celery, and minced garlic into the crockpot. Add the ground cumin and ground coriander for enhanced flavor.
- Pour Liquids: Pour in the 4 cups of low-sodium vegetable broth followed by the canned diced tomatoes with their juice. Stir gently to combine all ingredients evenly in the crockpot.
- Season: Add salt and pepper to taste. Stir once more to distribute the seasonings throughout the soup.
- Cook: Cover the crockpot with the lid and cook on low for 3.5 hours (210 minutes) or until the lentils and vegetables are tender and the soup is thickened to your liking.
- Final Touches: Check the seasoning before serving and adjust salt and pepper if necessary. Stir well and serve hot for a comforting meal.
Notes
- Rinsing lentils thoroughly helps remove impurities and ensures a cleaner taste.
- Low-sodium vegetable broth is recommended to control salt levels in the soup.
- You may add extra water or broth if you prefer a thinner consistency.
- This soup stores well in the refrigerator for up to 4 days and freezes perfectly for longer storage.
