Who doesn’t love a good “dump and go” crock pot recipe. If a crock pot recipe starts out with sautéing or browning something in a pan I definitely hold a grudge again that extra step and extra pan I have to wash!

This soup is so simple (no extra pans, no extra steps), so nutritious (loaded with celery, carrots, onions, kale, garlic, and lentils), and so delicious. The cumin, paprika, thyme, and red pepper really create a warm tasting soup. I always think of lentils as being rather boring, but this soup proves me wrong. It’s not all that appetizing to look at, but man, it warms and soothes the soul on a cold day.

“How do I serve this to my family?” you ask. I have to say, my 20 month old Kate devours it. I’m not sure why… she can be a tad finicky at times, so I didn’t have high hopes when I first served it to her. But after making it several times, she’s been known to drink it from the bowl and her bib. The older boys are against all forms of soup. My middle child, now 4, used to love any sort of soup (so sad!). So, to satisfy everyone we usually serve this lentil soup (and all forms of soup) with quesadillas or gilled cheese. The entire family is happy and my older two can decide if they want to try a bit of soup or not.

If I’m having this as my lunch… all alone (heart eyes emojis!), then I’ll pair it with avocado toast, or tortilla chips and shredded cheese. It’s not “Mexcian” by any means, but I think cheese and chips hits the spot with the spices. Once we get down towards the last few servings, the kale seems to disappear, so I’ll wilt a bed of kale in the microwave and pour some of the soup on top…. “soup and salad”!

At any rate, it’s early February and while our first tease of spring is around the corner, rest assured there will be plenty of winter days ahead for you to warm up to a bowl of this easy Crock Pot Lentil Soup.

Cheers!

Yield: 6

Crock Pot Lentil Soup

Prep time: 10 MinCook time: 6 HourTotal time: 6 H & 10 M

An irresistibly easy "dump and go" soup. It might not look all that appealing, but the flavors are warm and cozy and it packs a punch of nutrition - loads of fiber and plant based protein. Pair it with a ssimple grilled cheese for a meal everyone can enjoy.

Ingredients

2 cups dried green lentils
8 cups vegetable or chicken stock (whatever you have on hand)
3 stalks celery, diced
5 medium carrots, diced
1 medium onion, diced
3 cloves garlic, minced
1, 14-ounce can fire roasted tomatoes
1/4 cup tomato paste
1 dried bay leaf
1/2 teaspoon dried thyme
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
salt and pepper to taste (I use about 2 teaspoons of salt)
4-5 large handfuls of chopped kale

Instructions

Place all the ingredients, except the kale, in a 6-quart or larger slow cooker. Cook on low for 5-6 hours until the lentils are tender. Add the kale and stir to combine. Place the lid back on the slow cooker and allow the kale to wilt about 10-15 minutes.
Serve with crusty bread, grilled cheese or my favorite.... avocado toast.

Adapted from: https://tabsandtidbits.com/lentil-spinach-soup-slow-cooker-style/