Crock-Pot Lentil Soup
Crock-Pot Lentil Soup is a simple yet elegant dish prepared in a slow cooker. French lentils are simmered with chopped vegetables for a hearty and wholesome appetizer.
Servings: 8 servings
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 cup diced red onion, ¼-inch dice
- ½ cup diced celery, ¼-inch dice
- ¾ cup diced carrots, ¼-inch dice
- 1 tablespoon minced garlic
- 1 teaspoon dried herbs de Provence
- 1 cup French lentils or lentils du puy picked over and rinsed
- 1 (14.5-ounce) can diced tomatoes with juice
- 8 cups vegetable broth or stock
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 ½ cups sliced brown mushrooms
- 4 cups chopped kale, ½-inch wide pieces
- 1 tablespoon chopped parsley
Instructions
- In a microwave-safe bowl, combine 2 tablespoons extra-virgin olive oil, 1 cup diced red onion, ½ cup diced celery, ¾ cup diced carrots, 1 tablespoon minced garlic, and 1 teaspoon dried herbs de Provence. Heat in the microwave on high power for 5 minutes, stirring halfway through.
- Transfer vegetable mixture, 1 cup French lentils or lentils du puy, 1 (14.5-ounce) can diced tomatoes with juice, 8 cups vegetable broth or stock, ½ teaspoon kosher salt, and ¼ teaspoon black pepper to a 6-quart slow cooker.
- Cover and cook until lentils are tender, 4 to 6 hours on HIGH or 7 to 9 hours on LOW.
- Add the 1 ½ cups sliced brown mushrooms and 4 cups chopped kale, to the lentil soup. Cover and cook on high setting for 30 minutes.
- Taste the soup and season with salt and pepper as desired. Serve soup hot garnished with 1 tablespoon chopped parsley.
Nutrition
Calories: 155kcal | Carbohydrates: 22g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 1108mg | Potassium: 190mg | Fiber: 9g | Sugar: 4g | Vitamin A: 3630IU | Vitamin C: 14mg | Calcium: 60mg | Iron: 2mg
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