This cozy, spiced soup practically builds its own case for an anti-inflammatory kitchen: golden turmeric, smoky paprika, warm cumin, and a hit of cayenne simmer for hours with garlic, carrots, celery, and red lentils until everything melts into a thick, velvety broth. Red lentils are the real workhorse here — they break down completely in the slow cooker, no blending required, though you can mash or purée a portion if you want it even silkier. A generous drizzle of olive oil and a bright finish of fresh lemon juice round out the flavor while keeping the ingredient list clean and plant-forward. It's the kind of low-effort, high-reward meal that fits beautifully into an anti-inflammatory routine, since it leans on whole vegetables, fiber-rich lentils, and a stack of anti-inflammatory spices rather than anything processed. Ladle it up with a scatter of parsley and a lemon wedge for a bowl that tastes like it did far more work than your slow cooker actually required.
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Add the olive oil, onion, carrots, celery, garlic, rinsed lentils, diced tomatoes (with their juices), chicken broth, cumin, coriander, smoked paprika, turmeric, cayenne, salt, and black pepper to a 6-quart slow cooker. Stir to combine.
Cover and cook on Low for 7–8 hours or on High for 3–4 hours, until the lentils have completely broken down and the vegetables are very tender.
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