Slow-Cooker French Lentil Soup


  • tablespoons extra-virgin olive oil
  • 1 large or 2 small organic onions, chopped
  • 2-3 organic celery stalks (leaves are fine too), chopped 
  • 1 large organic carrot, chopped
  • 2-3 garlic cloves, chopped
  • 1 bay leaf
  • 1 tsp. organic dried thyme
  • 4 cups (or more) vegetable broth or filtered water with 2 tsp. Herbamare added
  • 1 3/4 cups dried whole lentils, rinsed, drained
  • 1 14 1/2-ounce can diced tomatoes in juice
  • balsamic vinegar, for garnish
  • salt and pepper, to taste

How to Make It:

  1. Toss all of the above ingredients in the slow cooker. Turn it on high to be finished cooking in about 4-5 hours or on low for 7-8 hours (yes, it’s that easy)!
  2. Using an immersion blender, pulse the mixture until desired consistency is reached. I like mine still chunky with some whole lentils and vegetables still visible.
  3. Ladle into bowls and garnish the mixture with a drizzle of good balsamic vinegar. Personally I feel this really adds a nice depth of flavour and I wouldn’t omit it.
  4. This freezes nicely, so once the soup has cooled slightly, ladle into glass leak proof containers and freeze to enjoy later when you have no time.

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