Slow Cooker Lentil Soup
- 1 medium onion (diced)
- 3 carrots (about 1 cup, diced)
- 4 celery ribs (diced)
- 3 cloves garlic (minced)
- 1 cup green beans (cut into 1-inch pieces (fresh or frozen))
- 1 can (28 ounces crushed tomatoes)
- 1 pound baby potatoes (diced)
- 1 1/2 cups dried brown or green lentils
- 1 1/2 teaspoons paprika
- 1 teaspoon oregano
- 1/2 teaspoon thyme
- 8 cups chicken or vegetable broth (plus more as needed)
- Optional: 2 handfuls of baby spinach or kale
- Juice of 1 lemon
- 1/2 cup parsley (chopped)
- Mineral salt & black pepper (to taste)
- In the slow cooker, combine all the ingredients except for the optional greens (spinach or kale), lemon juice, parsley, salt, and pepper.
- Stir everything together in the slow cooker until well mixed.
- Cover the slow cooker with the lid and set it to cook on HIGH for 4-5 hours or on LOW for 8-10 hours.
- About 5 minutes before the soup is done, stir in the optional greens (spinach or kale) and let them wilt.
- Season the soup with salt and pepper to taste.
- Squeeze the juice of 1 lemon into the soup and give it a final stir.
- Ladle the soup into bowls and garnish each serving with a sprinkle of fresh chopped parsley.
- Serve hot and enjoy! This soup pairs wonderfully with homemade vegan cornbread, vegan naan, or artisan bread.