Description

This hearty Slow Cooker Lentil Soup is a comforting and nutritious meal, perfect for busy days. Packed with tender lentils, diced potatoes, fresh vegetables, and seasoned with Italian herbs, this soup slowly simmers to develop rich flavors. The final blend creates a creamy texture without any cream, making it a wholesome dish for the whole family.

Ingredients

Vegetables

1 medium russet potato (or 1 medium sweet potato), peeled and diced
4 ribs celery, sliced
3 carrots, sliced
3 cloves garlic, chopped

Liquids and Canned Goods

6 cups chicken broth (more if needed)
1 (14.5 ounce) can diced tomatoes (with juices)

Dry Ingredients and Seasonings

1 cup dried green lentils
1 teaspoon Italian seasoning
1 teaspoon red wine vinegar
Salt and black pepper, to taste

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Instructions

Prepare the Potato: Peel and dice the potato into bite-sized pieces, then place it at the bottom of a 6-quart slow cooker to ensure even cooking.
Add Soup Ingredients: Into the slow cooker, add the chicken broth, sliced celery, sliced carrots, dried green lentils, Italian seasoning, and chopped garlic. Stir gently to combine all ingredients evenly.
Cook in Slow Cooker: Cover the slow cooker and cook on HIGH for 4 to 6 hours or LOW for 6 to 8 hours, until the lentils and vegetables are tender and fully cooked.
Add Tomatoes and Vinegar: Stir in the diced tomatoes with their juices and the red wine vinegar. Let the soup cook for an additional 15 minutes to meld the flavors together.
Blend for Creamy Texture: Using an immersion blender, pulse the soup several times to thicken it and achieve a creamy consistency. Alternatively, transfer portions to a regular blender and blend carefully. Season with salt and black pepper to taste before serving.

Notes

For a vegan or vegetarian version, substitute chicken broth with vegetable broth.
If you don’t have an immersion blender, carefully blend small batches in a regular blender and return to the slow cooker.
You can adjust the thickness of the soup by blending more or less according to your preference.
Feel free to add more broth if you prefer a thinner soup or want to stretch the servings.
The soup can be refrigerated for up to 4 days or frozen for up to 3 months.

Prep Time: 15 minutes
Cook Time: 4 hours 15 minutes
Category: Soup
Method: Slow Cooking
Cuisine: American