Ingredients:

  • 1 large yellow onion, diced
  • 3 medium carrots, peeled and diced
  • 3 medium celery stalks, diced
  • 4 cloves garlic, minced
  • 5 cups brown or green lentils, rinsed
  • 6 cups vegetable or chicken broth
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon smoked paprika
  • 2 large bay leaves
  • 1 teaspoon salt (to start)
  • 1/2 teaspoon black pepper (to start)
  • 1 Tablespoon red wine vinegar or sherry vinegar

Instructions:

  1. Thoroughly rinse the lentils under cold running water until the water runs clear. Set aside.
  2. Add the rinsed lentils, diced onion, carrots, celery, minced garlic, thyme, rosemary, smoked paprika, bay leaves, initial salt, and pepper directly into the slow cooker insert.
  3. Pour in the entire can of diced tomatoes (with their juices) and the broth. Stir everything together well to ensure the seasonings are distributed.
  4. Cover the slow cooker. Cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours. The soup is done when the lentils are very tender and have slightly thickened the broth.
  5. Carefully remove and discard the bay leaves. Stir in the tablespoon of red wine vinegar.
  6. Taste the soup. Add more salt and pepper as needed. If the soup is too thick, add a splash more broth or hot water until you reach the desired consistency.
  7. Ladle hot into bowls and serve immediately, ideally with crusty bread for dipping.