Friday, October 11, 2019

Lentil Soup Slow Cooker Style

Lentil Soup Slow Cooker Style

There's a diner about a half hour from home that serves "Bavarian lentil soup." I love this soup and order it whenever we go there. I've been trying for over a year to replicate it and finally came very, very close tonight. The ingredients seem like anything but Bavarian, but the soup is delicious and I will be making it often. I added a potato--because I had one--and thought it was a great addition, but you can leave it out.

Slow Cooker Easy Lentil Soup

Yield:  6 cups


     4 cups (1 quart)  vegetable broth
  • (14-ounce) can diced tomatoes (do not drain)
  • small yellow onion, diced
  • medium carrots, diced
  • medium celery stalk, diced
  • 1 small potato, diced
  • cup lentils, rinsed and picked over
  • tablespoon olive oil
  • cloves garlic, minced
  • teaspoon kosher salt
  • teaspoon tomato paste
  • bay leaf
  • 1/2 teaspoon ground cumin

  • 1/4 teaspoon smoked paprika
  • teaspoons red wine vinegar

Place all the ingredients except the vinegar in a 3 1/2- to 4-quart slow cooker and stir to combine. Cover and cook on the high setting for 4 hours. Turn setting to low and cook for 2 more hours, until lentils are tender.
  1. Remove the bay leaf and stir in the red wine vinegar.