This cozy slow cooker soup builds deep flavor from a warm blend of cumin, coriander, smoked paprika, turmeric, and a touch of cayenne, all simmered low and slow with diced onion, carrots, celery, and garlic until everything turns tender. Red lentils dissolve completely into the broth as they cook, giving the soup that signature thick, velvety texture without any extra effort on your part. A can of diced tomatoes adds bright acidity, and a finishing squeeze of fresh lemon juice wakes up every bowl right before serving. Top it with chopped parsley and a lemon wedge for a fresh, herby contrast to the rich, spiced base. It's a hands-off, set-it-and-forget-it dinner that turns out hearty and satisfying every time, and it's a great pick for a plant-based rotation.
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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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