With the leaves turning yellow and cold breezes lowering temperatures, it’s time to break out one of my favorite warm and cozy recipes—Crockpot Lentil Soup! Not only is this recipe a family favorite during the fall, it is easy to make with the help of a handy Instant Pot or your slow cooker of choice. 

Here’s the recipe for my lentil soup!

Ingredients

• 3 tablespoons extra-virgin olive oil 
• 1 medium yellow onion diced 
• 3 medium carrots peeled and cut into a ½-inch dice
• 3 stalks celery thinly sliced 
• 1 teaspoons Italian seasoning 
• 1 teaspoon kosher salt 
• 1 teaspoon smoked paprika 
• 1/2 teaspoon black pepper 
• 4 cloves garlic minced 
• 1 pack of Lipton onion soup mix 
• 2 cups of Lentils. I do not recommend red lentils.
• 1 can (15 ounces) of basil, garlic, oregano diced tomatoes
• 4 cups low-sodium vegetable broth 
• Parmesan rind optional; add it if you have it in a large skillet (or All Clad Gourmet Plus Slow Cooker using sear option), 

Instructions

1. Heat the olive oil over medium high heat. Once the oil is hot, add the onion, garlic, carrots, celery, Italian seasoning, salt, smoked paprika, and pepper. Sauté until the carrots and celery are barely soft, about 2 minutes.
2. Transfer to a 6-quart or larger slow cooker (or leave if using suggested slow cooker and turn to slow cook setting). Add to sautéed mixture the slow cooker, add the lentils, diced tomatoes, and vegetable broth. 
3. Cover and cook on high for 3 to 4 hours or low for 6 to 8 hours, or until the lentils are tender, but are not mushy. If the soup is too thick for your liking, thin with a bit of water or additional broth until you reach your desired consistency. 
4. Taste and adjust the seasonings as desired. 

Once the soup is flavoured to your preferences, serve it hot with a sprinkle of parsley on top! I like to add a bit of quinoa and include a side of bread to create a truly filling meal. This soup pairs perfectly with family and cool nights, making it an autumn staple!