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
- 1/2 cup diced celery ¼-inch dice
- 3/4 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
- 14.5 ounce can diced tomatoes with juice
- 8 cups vegetable broth or stock
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 ½ cup sliced brown mushrooms
- 4 cups chopped kale ½-inch wide pieces
- 1 tablespoon chopped parsley
Instructions
- In a microwave-safe bowl combine olive oil, onion, celery, carrots, garlic, and herbs de Provence. Heat in the microwave on high power for 5 minutes, stirring halfway through.
- Transfer vegetable mixture, lentils, diced tomatoes with juice, vegetable broth, salt add pepper to a 6-quart slow cooker.
- Cover and cook until lentils are tender, 4 to 6 hours on high setting, or 7 to 9 hours on low setting.
- Add the mushrooms and 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 chopped parsley.
Nutrition
Calories: 88kcal | Carbohydrates: 13g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 1187mg | Potassium: 413mg | Fiber: 1g | Sugar: 5g | Vitamin A: 5983IU | Vitamin C: 49mg | Calcium: 85mg | Iron: 1mg
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