Lentil soup

Published: 2021-02-27

Last Updated: 2024-05-23

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Info Amount
Prep Time
Cook Time
Yields

Ingredients

Quantity Item
4 cup vegetable broth
14 oz diced tomatoes, with juices
1 onion
1 carrot, diced
1 stalk celery
1 cup lentils
1 Tbsp olive oil
2 cloves garlic, minced
1 tsp table salt
1 tsp tomato paste
1 bay leaf
1/2 tsp cumin
1/2 tsp cilantro
1/4 tsp paprika
2 tsp red-wine-vinegar
Greek yogurt
parsley

Directions

  1. Place all the ingredients except the vinegar into slow cooker and stir to combine
  2. Cover and cook on the LOW setting until the lentils are tender, about 8 h
  3. Remove the bay leaf and stir in the red wine vinegar
  4. Ladle into bowls and garnish with a dollop of yogurt, a drizzle of olive oil, and chopped fresh parsley

References & Notes

  1. Original recipe: The Kitchn
  2. Leftovers last in the fridge for up to 1 week, or 3 months in the freezer