Ingredients:

  • 1 lb brown or green lentils, rinsed
  • 3 large carrots, diced
  • 3 stalks celery, diced
  • 1 medium yellow onion, diced
  • 2 medium gold potatoes, peeled and cubed
  • 4 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, uncooked
  • 6 cups vegetable broth, low sodium
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice

Instructions:

  1. Dice the carrots, celery, onion, and potatoes into uniform 1/2-inch pieces. Rinse the lentils in a fine-mesh sieve under cold water until the water runs clear.
  2. Add the lentils, diced vegetables, garlic, canned tomatoes (with juice), vegetable broth, cumin, smoked paprika, thyme, salt, pepper, and olive oil into the slow cooker and stir well to combine.
  3. Cover with the lid and cook on Low for 7-8 hours or on High for 4 hours, until lentils are tender and potatoes have softened.
  4. Stir in the fresh lemon juice.
  5. Use an immersion blender to pulse the soup 3-4 times to create a creamy texture while keeping some lentils whole.