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Crockpot Hearty Lentil Tomato Soup with Carrots
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1 cup dried brown lentils, rinsed
  • 4 medium carrots, peeled and sliced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 (14.5 oz) can diced tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Place the rinsed lentils, sliced carrots, diced onion, and minced garlic into the crockpot.
  • Add the can of diced tomatoes with its juice and pour the vegetable broth over everything.
  • Sprinkle in the dried thyme, salt, and black pepper.
  • Stir the mixture gently to combine the ingredients.
  • Cover the crockpot and cook on low for 7 hours until the lentils are soft and the carrots are tender.
  • Stir the soup once more before serving to even out the texture.

Notes

If the soup thickens too much after cooking, stir in a splash of broth or water to loosen it. Leftovers keep well in the fridge for three days and reheat easily on the stove. For extra bulk on another night, serve it over a small scoop of cooked rice.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board