This might be the PERFECT slow cooker lentil soup recipe. I kid you not. It is so rich and flavorful, and so simple to make. I bought the “Greens for Soup” from the grocery store (Celery, Carrots, Leeks, Onions, Turnips & Parsnips) – this is a super great tip if you don’t mind spending $1-2 more, because it makes the morning so much quicker when the veggies are already halfway prepped, and you get exactly how much of each thing you need for the soup!

Many thanks to The Kitchn for the basis of this recipe, which as always, I adapted to what I had in the fridge and our personal tastes. It takes a whole work day of slow cooking to get those green lentils soft and velvety, so it’s the perfect back to work meal after the holidays! Just #setitandforgetit!!!

Serve it up with crackers or some crusty bread and olive oil, and you’ve got a wonderful, hearty, warm and cozy meal for the whole family. Happy stewing!

Ingredients
1/2 yellow onion, diced
1 stalk celery, diced
1 carrot, peeled and diced
1 turnip, peeled and diced
1 parsnip, diced
1 leek, diced
2 cloves garlic, minced
4 cups vegetable broth
1 can crushed tomatoes
1 cup green lentils
2 tsp tomato paste
1 bay leaf
1/2 tsp cumin
1/2 tsp garlic powder
1/4 tsp paprika
1/4 tsp chili powder
2 tsp sherry vinegar

Place all the ingredients except the vinegar in a slow cooker and stir to combine. Cover and cook on low for 8 hours. Remove the bay leaf and stir in the sherry vinegar. Ladle into bowls and top with a drizzle of olive oil and chopped fresh parsley if desired.

Serves 4