Slow Cooker Vegetarian Lentil Soup

Slow Cooker Vegetarian Lentil Soup

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 2 medium carrots, peeled and chopped
  • 2 ribs celery, chopped
  • 1 bag (1 lb.) dried lentils, rinsed and drained
  • 5 cans (14.5 oz. each) vegetable broth
  • 1 can (10 oz.) diced tomatoes and green chilies
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon dried crushed red pepper
  • 1/2 teaspoon coarse black pepper  

Directions

  1. Heat oil in a large skillet over medium-high heat. Add onion and garlic. Cook for 3 minutes. Add carrots and celery for additional 3 minutes.
  2. Add onion mixture, lentils, broth, diced tomatoes, salt, cumin, coriander, crushed red pepper and black pepper to slow cooker crock.
  3. Cover slow cooker and cook on HIGH for 3 1/2 to 4 hours or LOW for 7 to 8 hours.

Serves: 10-12

TEST KITCHEN TIP: If you have a slow cooker with stove-top safe cookware, substitute the cookware for the skillet in the directions above. After browning or sautéing, place cookware in base, cover and cook as directed in recipe.

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