Slow cooker lentil soup

"Dump and go" slow cooker meals are an easy option for lunches. Make them on the weekend to eat for lunch during the week, or throw together the ingredients in the morning to have a hot meal by lunchtime.

This crockpot lentil soup is loaded with veggies and uses pantry spices and ingredients.

What's more, lentils are a source of plant-based protein and fiber, which will help keep you feeling fuller for longer.

Ingredients

• Veggies. The tried-and-true combination of onion, carrots, and celery makes the soup colorful, nutritious, and provides a backbone of flavor.
• Spices. Italian seasoning and smoked paprika are the powerhouse spices. The smoked paprika especially gives the soup complexity.
• Green Lentils. French green lentils are the best choice for this soup. You can also use brown lentils, but I do not recommend red lentils as they are very delicate and won't hold up to the long cook time in the crockpot.
• Fire-Roasted Tomatoes + Crushed Tomatoes. Fire-roasted tomatoes bring the heat and the crushed tomatoes provide richly flavored liquid for our soup.
• Vegetable Broth. Make sure to use low-sodium broth here to keep this soup from being overly salty.
• Parmesan Rind. A completely optional but AMAZING addition. As the soup warms, the rind releases delicious bursts of Parmesan flavor into the broth.
• Red Wine Vinegar. For balance, brightness, and pop. Don't skip it!
• Fresh Parsley and Parmesan. My favorite toppings for this lentil soup! If you need to keep the soup dairy free, use nutritional yeast instead.

Instructions

1. Sauté the onion in a large skillet. Add the carrots, celery, and spices. Transfer the mixture to the slow cooker.
2. Add the lentils, tomatoes, and broth to the slow cooker. Cover and cook on high for 3 to 4 hours or low for 6 to 8 hours.
3. Stir in the vinegar and sugar. Serve hot with desired toppings, and ENJOY!