Ingredients
- 1 cup celery, sliced
- 2 cups carrots, sliced
- 1 medium butternut squash, cubed (about 1 1/2-2 cups)
- 1 yellow onion, chopped
- 2 cups lentils, rinsed (any color)
- 4 cups vegetable broth*
- 1 can diced tomatoes
- 4 cloves garlic
- 1 teaspoon kosher salt
- 1/2 tablespoon tomato paste
- 1 bay leaf
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon paprika
- 1/4 cup olive oil (to add to blender after cooked)
- juice from half a lemon (stir into to soup just before serving)
Directions
Add the cut vegetables to the slow cooker and cover with rinsed lentils. Add the canned tomatoes, tomato paste and vegetable broth. Top with spices and cook five to six hours on low or seven to eight hours on high. Keep an eye on the amount of liquid in the slow cooker. If it is all absorbed by the lentils, add more broth or water. When the lentils have softened and soup is ready, add about four cups of the soup to a blender with the olive oil and blend until creamy. Add the blended soup to slow cooker. Squeeze lemon juice into slow cooker, stir, reheat, if necessary, and serve.
*May need additional broth or water if soup gets too dry.