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Slow Cooker Smoky Lentil Soup

This hearty lentil soup is made by slow cooking dried lentils, vegetables, and spices until they soften into a creamy, smoky-flavored broth. The gentle heat from the slow cooker develops deep, earthy flavors and a comforting texture, resulting in a rustic, thick soup with a rich aroma and vibrant color. It’s a simple, fuss-free dish perfect for busy days or cozy weekends.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups dried brown lentils rinsed
  • 1 large onion chopped
  • 2 carrots carrots diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 1 teaspoon smoked paprika
  • 6 cups vegetable broth preferably homemade or store-bought
  • 1 can diced tomatoes 14 oz, optional for brightness
  • 1 tablespoon olive oil for sautéing
  • Optional smoked sausage sliced and sautéed, optional for extra smoky flavor

Equipment

  • Large slow cooker
  • Cutting board
  • Sharp knife
  • Stirring spoon
  • Ladle
  • Skillet

Method
 

  1. Rinse the lentils thoroughly under cold water until the water runs clear, then set aside.
  2. Chop the onion, carrots, and celery into small, even dice. These vegetables will add sweetness and depth to the broth.
  3. In a skillet over medium heat, warm a tablespoon of olive oil until shimmering. Add the chopped vegetables and sauté for 5-7 minutes until they’re fragrant and slightly softened, with edges just beginning to brown.
  4. Add the minced garlic and smoked paprika to the skillet, cooking for another minute until the garlic is fragrant and the paprika releases its smoky aroma.
  5. Transfer the sautéed vegetables and garlic to your slow cooker, then pour in the vegetable broth and canned diced tomatoes if using. Stir to combine.
  6. Add the rinsed lentils to the slow cooker, ensuring they are submerged in the liquid. Drop in a bay leaf if desired for extra aroma.
  7. Cover the slow cooker and set it to low heat. Let it cook for 6 to 8 hours, until the lentils are tender and have begun to break down, creating a thick, hearty texture.
  8. Check the soup after about 6 hours; the lentils should be soft and the broth flavorful and aromatic. If you want it thicker, cook uncovered on high for an additional 30 minutes.
  9. Remove the bay leaf, then taste and adjust the seasoning with salt and pepper as needed. For added richness, stir in a drizzle of olive oil or a splash of lemon juice to brighten the flavors.
  10. Spoon the hot, smoky lentil soup into bowls. Garnish with fresh herbs or a drizzle of good olive oil if desired, and serve immediately for a comforting, filling meal.

Notes

For extra smoky flavor, sauté slices of smoked sausage in the skillet before adding to the slow cooker. You can also puree a portion of the soup for a creamier texture or leave it chunky for more bite.