Ingredients:

  • 1 lb (450g) brown or green dried lentils, rinsed and picked over
  • 8 cups (1.9L) vegetable broth
  • 1 medium (150g) yellow onion, finely diced
  • 3 large (180g) carrots, diced
  • 3 stalks (90g) celery, diced
  • 4 cloves (20g) garlic, minced
  • 1 tsp (2g) ground cumin
  • 1 tsp (1g) dried thyme
  • 1 bay leaf
  • 1 tsp (6g) salt
  • 1/2 tsp (1g) black pepper
  • 1 tbsp (15ml) lemon juice or apple cider vinegar

Instructions:

  1. Dice the onion, carrots, and celery into uniform, small pieces (about ¼ inch).
  2. Place the rinsed lentils, diced vegetables, minced garlic, and all seasonings (except the lemon juice/vinegar) into the slow cooker.
  3. Pour the vegetable broth over the ingredients and stir gently to combine.
  4. Cover and cook on High for 4 hours or Low for 8 hours, until lentils are tender but not disintegrating.
  5. Remove the bay leaf. Optional: Use an immersion blender to pulse the soup 3-4 times for a thicker consistency.
  6. Stir in the lemon juice or apple cider vinegar to brighten the flavor.