This slow cooker soup builds deep flavor with minimal effort, letting olive oil, onion, carrots, celery, and garlic soften into a savory base while red lentils cook down into a thick, velvety texture. Warm spices like cumin, coriander, smoked paprika, and turmeric bring earthy depth, with a hit of cayenne for gentle heat and diced tomatoes adding brightness throughout. A finishing squeeze of fresh lemon juice lifts the whole pot, while a scatter of parsley and extra lemon wedges at the table keep things fresh and vibrant. It's the kind of low-effort, vegetable-forward, olive oil-based meal that fits naturally into a Mediterranean way of eating, and it makes for an easy, comforting dinner any night of the week.
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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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