This Crockpot Lentil Soup is easy to make, budget-friendly, hearty and satisfying! Made with dried lentils, chopped vegetables, pantry spices, chipotle peppers in adobo sauce and broth, it's naturally gluten free, vegetarian and vegan.
1/2pounddried lentils(about 1 cup + 2 tablespoons), green or brown
2teaspoonsminced garlic(about 4 cloves)
1chipotle pepper in adobo sauce + 1 tablespoon sauce,minced
1/2teaspooncoarse kosher salt,plus more to taste
114-ounce canfire-roasted diced tomatoes
5cupsbroth(vegetable or chicken)
2teaspoonswhite wine vinegar
Add all ingredients except the olive oil and white wine vinegar to the slow cooker. Cover and cook on low for 7-8 hours or on high for 5-6 hours, until the lentils are tender.
Discard the bay leaf and carefully ladle out about 4 cups of the soup into a large blender. Add the olive oil, cover and pulse a few times until semi-smooth and creamy looking.
Pour the blended soup into the crockpot and add the white wine vinegar. Stir to combine, taste and season with more salt to taste.
Serve with desired toppings like chopped cilantro, sour cream, shredded parmesan and crusty bread.
Makes a total of 7 cups.
If the soup is too thick at the end, feel free to mix in some more broth at the end until it's just right.
This soup isn't spicy at all. The amount of chipotle peppers in adobo sauce just add a nice warmth but not much spice. If you'd like it with a little more spice, I recommend doubling the amount of chipotle peppers.