4cupsvegetable brothor bone broth for added protein
1package14 oz lentils, rinsed
Additional waterif needed
1tspapple cider vinegaradded at the end
Optional toppings: grated Parmesanparsley, or fresh lemon juice
Instructions
Sauté the veggies – Use the sauté function on your slow cooker (or a pan on the stove). Heat olive oil, beef marrow, or bacon fat. Add mushrooms and cook until browned.
Add vegetables – Stir in onion, carrots, celery, and sweet potato. Sprinkle with 1 tsp salt, cover, and cook for 5–8 minutes to build flavor.
Season – Mix in tomato paste, garlic, oregano, thyme, rosemary, and pepper. Cook until fragrant.
Add lentils and broth – Stir in diced tomatoes, broth, and rinsed lentils. Add extra water if needed to cover everything.
Cook low and slow – Set the slow cooker on High for 6 hours or Low for 8 hours. Check occasionally and add more liquid if necessary.
Thicken the soup – Once lentils are soft, mash some of the sweet potatoes with the back of a spoon for a creamier texture.
Finish & serve – Stir in apple cider vinegar for brightness. Taste and adjust seasoning. Top with Parmesan or parsley and serve with bread
Notes
Make it vegan by using vegetable broth and skip the Parmesan topping.
Try adding greens like fresh spinach or kale in the last 10 minutes for extra nutrition.
Boost protein content by adding chickpeas or shredded chicken.
Cool completely and store in freezer-safe containers for up to 3 months.