Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 6 cups vegetable broth
- 1 1/2 cups brown or green lentils, rinsed
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 bay leaf
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
- Transfer the cooked vegetables to a 6-quart or larger crockpot.
- Stir in crushed tomatoes, vegetable broth, rinsed lentils, thyme, oregano, and bay leaf.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until lentils are tender.
- Remove the bay leaf before serving. Season with salt and pepper to taste.
- Garnish with fresh parsley, if desired.
Notes
- For a thicker soup, mash a portion of the lentils against the side of the crockpot with a spoon before serving.
- This soup freezes well. Store in an airtight container for up to 3 months.
- Add a squeeze of lemon juice at the end for brightness.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 8g
- Sodium: 750mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 18g
- Protein: 18g
- Cholesterol: 0mg