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Crock-Pot Lentil Soup

Jessica Gavin
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.
4.50 from 2 votes
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Prep Time 30 mins
Cook Time 4 hrs 30 mins
Total Time 5 hrs
Course Soup
Cuisine Mediterranean
Servings 8 servings
Calories 88 kcal

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: 88kcalCarbohydrates: 13gProtein: 3gFat: 4gSaturated Fat: 1gSodium: 1187mgPotassium: 413mgFiber: 1gSugar: 5gVitamin A: 5983IUVitamin C: 49mgCalcium: 85mgIron: 1mg