Anti Inflammatory Slow Cooker Lentil Soup
Total time8 hr 15 min
Prep time15 min
Cook time0 min
4.6(18)
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Learn more →Ingredients
6 servings
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 medium carrots, peeled and diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 1 ½ cups red lentils, rinsed
- 1 can (14.5 oz) diced tomatoes
- 6 cups low-sodium chicken broth
- 1 ½ tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ½ tsp ground turmeric
- ¼ tsp cayenne pepper
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- 2 tbsp fresh lemon juice
For serving
- 2 tbsp fresh parsley, chopped (optional)
- lemon wedges (optional)
Instructions
- 1
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.
- 2
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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