Slow Cooker Lentil Soup

Ingredients

• ½ pound dried lentils ((green or brown))
• 1 yellow onion, (diced)
• 2 carrots, (diced)
• 2 celery stalks, (diced)
• 4 cloves garlic, (minced)
• 2 chipotle peppers in adobo sauce, (minced)
• 1 teaspoon ground cumin
• ½ teaspoon kosher salt, (plus more to taste)
• ½ teaspoon dried oregano
• 1 (14-ounce) can fire-roasted diced tomatoes
• 5 cups vegetable broth ((water or chicken broth also work))
• 1 bay leaf
• 2 tablespoons olive oil
• 2 teaspoons white wine vinegar

Steps

1. 1

   Add all ingredients except the olive oil and white wine vinegar to the slow cooker. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the lentils are tender.

2. 2

   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.

3. 3

   Pour the blended soup into the crockpot and add the white wine vinegar. Stir to combine, taste, and season with more salt as needed.

4. 4

   Serve with desired toppings like chopped cilantro, sour cream, shredded parmesan, and crusty bread.