Ingredients:

  • 1 lb brown or green lentils, rinsed
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 3 medium carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 2 medium potatoes, peeled and cubed
  • 8 cups low-sodium vegetable broth
  • 1 can (14.5oz) diced tomatoes
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Rinse the lentils under cold water using a fine-mesh strainer until the water runs clear.
  2. Place the rinsed lentils, diced onion, minced garlic, carrots, celery, and cubed potatoes into the slow cooker.
  3. Pour in the vegetable broth and diced tomatoes, then stir in the tomato paste, thyme, salt, and pepper.
  4. Place the bay leaf on top, cover, and cook on LOW for 7-8 hours or HIGH for 3-4 hours until lentils and potatoes are tender.
  5. Remove and discard the bay leaf.
  6. Optional: Use an immersion blender to pulse the soup 3-4 times for a thicker, creamier consistency.
  7. Stir in the lemon juice and fresh parsley just before serving.