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Slow Cooker Lentil Soup with Smoked Paprika and Apple Cider Vinegar

This hearty lentil soup is made effortlessly in the slow cooker, transforming simple ingredients into a rich, smoky, and tangy dish. The tender lentils and vegetables develop deep flavor over hours, culminating in a cozy, thick soup with a vibrant aroma and a satisfying texture. Topped with fresh herbs, it’s a comforting bowl perfect for chilly days or relaxing evenings.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups brown lentils rinsed
  • 2 large carrots peeled and diced
  • 1 medium onion finely chopped
  • 3 cloves garlic crushed or minced
  • 4 cups vegetable broth
  • 1 tsp smoked paprika preferably a good quality one
  • ½ tsp ground cumin
  • ½ tsp chili flakes optional for heat
  • 1 Tbsp apple cider vinegar added at the end
  • 2 Tbsp olive oil for sautéing
  • salt to taste salt
  • pepper to taste pepper

Equipment

  • 6-quart slow cooker
  • Sharp knife
  • Cutting board
  • Wooden spoon
  • measuring cups
  • Skillet (optional)

Method
 

  1. Peel and dice the carrots into small, even cubes. Finely chop the onion and crush or mince the garlic cloves. If you like, slice the carrots thinner for quicker cooking or leave them chunkier for more bite.
  2. In a skillet, heat the olive oil over medium heat until shimmering. Add the chopped onion and cook until translucent, about 3-4 minutes, until it starts to smell sweet and turns a light golden color. Add the garlic and cook for another 30 seconds until fragrant. Transfer this aromatic mixture to your slow cooker.
  3. Rinse the lentils under cold water until the water runs clear, then add them to the slow cooker along with the diced carrots. Pour in the vegetable broth and stir in the smoked paprika, ground cumin, and chili flakes if using. Mix well to distribute the spices evenly.
  4. Cover the slow cooker with the lid and set it to cook on low for 6 to 8 hours. The kitchen will fill with a smoky aroma as the flavors meld and the lentils soften into a tender, creamy consistency. Check midway and add more broth if it looks too thick or the lentils aren’t quite tender yet.
  5. Once the cooking time is up and the lentils are tender, stir in the apple cider vinegar to brighten the flavors. Taste and season with salt and pepper as needed. Let the soup sit for a few minutes to allow the flavors to deepen.
  6. Serve the soup hot, garnished with fresh herbs if desired. The soup should be thick and hearty, with a smoky aroma, tender lentils, and a subtle tang from the vinegar. Enjoy a comforting bowl that feels like a warm hug after a long day.

Notes

For an even creamier texture, use an immersion blender to puree part of the soup before serving. Feel free to add greens like spinach or kale in the last 30 minutes for extra freshness. Store leftovers in an airtight container in the fridge for up to 4 days; reheat gently on the stove.