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Vegetable-Lentil Soup

Photo: Kate Sears; Styling: Elizabeth Blake

Prep time 15 mins
Cook time 6 hrs

Serves: 6

After a hectic day at work, hearty bowlfuls of Vegetable-Lentil Soup await you in the slow cooker.


  • 2 cups dried lentils, rinsed and picked over
  • 1 14-oz. can diced tomatoes
  • 3 carrots, cut into 1/4-inch rounds
  • 3 ribs celery, cut into 1/4-inch pieces
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon dried oregano
  • 5 cups low-sodium vegetable broth
  • Salt and pepper
  • 1 tablespoon red wine vinegar
  • 1/4 cup chopped fresh parsley
  • Grated Parmesan, optional

Nutrition Information

  • calories 246
  • fat 2 g
  • satfat 0.0 g
  • protein 15 g
  • carbohydrate 47 g
  • fiber 11 g
  • cholesterol 0.0 mg
  • sodium 691 mg

How to Make It

  1. Stir together lentils, tomatoes, carrots, celery, onion, garlic, oregano, broth and 2 cups water in a slow cooker. Cover and cook on low until lentils and vegetables are tender, about 6 hours. Remove 2 cups; place in a blender. Let cool for about 5 minutes. Puree mixture; return to slow cooker.

  2. Season soup with salt and pepper. Stir in red wine vinegar and serve, sprinkling each bowl with parsley and passing grated Parmesan at the table, if desired.

Also appeared in: All You, April, 2013;