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Hearty soups are the epitome of comfort food, offering warmth and nourishment in every spoonful. Packed with wholesome ingredients, they provide a delicious way to fuel your body while soothing your soul. Among the vast array of soup options, the Hearty Harvest Vegetable Lentil Soup stands out as a versatile choice that’s perfect for any occasion, whether it’s a chilly evening or a cozy family gathering.

Comforting Slow Cooker Vegetable Lentil Soup

Warm up your fall evenings with this Hearty Harvest Vegetable Lentil Soup, the ultimate cozy dish for chilly nights. Packed with protein-rich lentils and a colorful medley of fresh vegetables, this easy weeknight dinner is both nourishing and delicious. Ready in just one hour, its perfect for busy schedules and family gatherings alike. Give your taste buds a treat and try this comforting recipe tonight. Save it for later!
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Ingredients
  

1 cup dried green or brown lentils, rinsed and drained

1 medium onion, diced

2 cloves garlic, minced

3 medium carrots, diced

2 stalks celery, diced

1 medium potato, peeled and diced

1 red bell pepper, diced

1 can (14.5 oz) diced tomatoes (with juice)

4 cups vegetable broth (or water)

1 teaspoon dried thyme

1 teaspoon dried oregano

1/2 teaspoon cumin

1 bay leaf

Salt and pepper, to taste

2 cups fresh spinach (or kale), chopped

2 tablespoons olive oil

Juice of 1 lemon (for serving)

Fresh parsley, chopped (for garnish)

Instructions
 

Prep the Vegetables: Start by prepping all your vegetables. Dice the onion, garlic, carrots, celery, potato, and red bell pepper. Set aside.

    Sauté the Base: In a skillet, heat 2 tablespoons of olive oil over medium heat. Sauté the diced onion and minced garlic until the onion becomes translucent, about 3-5 minutes. This step enhances the flavors but can be skipped if you're short on time.

      Transfer to Slow Cooker: Pour the sautéed onion and garlic into your slow cooker. Add the diced carrots, celery, potato, and red bell pepper.

        Add Lentils and Seasonings: Stir in the rinsed lentils, diced tomatoes (with their juice), vegetable broth, thyme, oregano, cumin, bay leaf, and a pinch of salt and pepper. Mix well to combine all ingredients.

          Cook Slowly: Cover the slow cooker and set it to cook on low for 6-8 hours or on high for 3-4 hours, until the lentils and vegetables are tender.

            Add Greens: About 30 minutes before serving, stir in the chopped spinach (or kale) to allow it to wilt into the soup.

              Final Seasoning: Once cooked, taste the soup and adjust seasoning with additional salt, pepper, or lemon juice for brightness. Remove the bay leaf before serving.

                Serve and Enjoy: Ladle the soup into bowls and garnish with fresh parsley. Serve with a slice of crusty bread or a sprinkle of grated cheese on top if desired.

                  Prep Time: 15 minutes | Total Time: 7-8 hours | Servings: 6-8