Crockpot Lentil Soup

Prep Time: 15

Cook Time: 7

Total Time: 7 15

Servings: servings (1 cup each)

This Crockpot Lentil Soup is easy to make, budget-friendly, hearty and satisfying! Made with dried lentils, chopped vegetables, pantry spices, chipotle peppers in adobo sauce and broth, it's naturally gluten free, vegetarian and vegan.

Ingredients

1/2 pound dried lentils (about 1 cup + 2 tablespoons), green or brown
1 medium yellow onion, diced
2 medium carrots, diced
2 medium celery stalks, diced
2 teaspoons minced garlic (about 4 cloves)
1 chipotle pepper in adobo sauce + 1 tablespoon sauce, minced
1 teaspoon ground cumin
1/2 teaspoon kosher salt plus more to taste
1/2 teaspoon dried oregano
1 14-ounce can fire-roasted diced tomatoes
5 cups broth (vegetable or chicken)
1 bay leaf
2 tablespoons olive oil
2 teaspoons white wine vinegar

Instructions

Add all ingredients except the olive oil and white wine vinegar to the slow cooker. Cover and cook on low for 7-8 hours or on high for 5-6 hours, until the lentils are tender.
Discard the bay leaf and carefully ladle out about 4 cups of the soup into a large blender. Add the olive oil, cover and pulse a few times until semi-smooth and creamy looking.
Pour the blended soup into the crockpot and add the white wine vinegar. Stir to combine, taste and season with more salt to taste.
Serve with desired toppings like chopped cilantro, sour cream, shredded parmesan and crusty bread.

Notes

Makes a total of 7 cups.

If the soup is too thick at the end, feel free to mix in some more broth at the end until it's just right.
This soup isn't spicy at all. The amount of chipotle peppers in adobo sauce just add a nice warmth but not much spice. If you'd like it with a little more spice, I recommend doubling the amount of chipotle peppers.

Nutrition