Ingredients
1 1/2 cups dried brown or green lentils, rinsed
1 onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 (14.5-ounce) can diced tomatoes
6 cups vegetable or chicken broth
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon paprika
1 bay leaf
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
2 cups chopped spinach or kale (optional)
Juice of 1/2 lemon (optional, for brightness)
Instructions
1. Add lentils, onion, carrots, celery, garlic, diced tomatoes, broth, thyme, oregano, paprika, bay leaf, salt, and pepper to the slow cooker.
2. Stir everything together to combine.
3. Cover and cook on LOW for 7–8 hours or on HIGH for 4–5 hours, until lentils are tender.
4. Remove and discard the bay leaf.
5. Stir in spinach or kale during the last 10 minutes of cooking, if using.
6. Add lemon juice for extra freshness, if desired.
7. Taste and adjust seasoning with additional salt and pepper.
8. Serve warm with crusty bread or a side salad.
Notes
Brown or green lentils hold their shape best in soup.
For a creamier texture, blend 1–2 cups of the soup and stir it back in.
Add cooked sausage, bacon, or shredded chicken for extra protein if you like.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 6g
- Sodium: 540mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg
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