Crock Pot Lentil and Apricot Soup
Warm your soul with this hearty Crock Pot Lentil and Apricot Soup, a delicious balance of savory and subtly sweet flavors. This slow-cooker recipe combines tender green or brown lentils, earthy vegetables, and the natural sweetness of dried apricots for a unique twist on classic lentil soup. Enhanced with aromatic spices like cumin, coriander, and smoked paprika, every spoonful bursts with comforting, Middle Eastern-inspired flavors. Easy to prepare with just 15 minutes of prep time, this wholesome soup simmers to perfection while you go about your day. Serve it as a satisfying vegetarian main course, garnished with fresh parsley, and pair with crusty bread for a meal that’s both nutritious and gratifying. Perfect for meal prep and ideal for busy weeknights, this recipe is a must-try for any slow-cooker enthusiast!
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Recipe Information
Ingredients
- 1 cup Green or brown lentils
- 0.5 cup Dried apricots
- 2 medium Carrot
- 2 medium Celery stalks
- 1 medium Onion
- 3 cloves Garlic cloves
- 6 cups Vegetable broth
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Smoked paprika
- 1 Bay leaf
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Rinse the lentils under cold water and set aside.
Chop the carrot, celery, and onion into small, even pieces. Mince the garlic.
Roughly chop the dried apricots into small pieces.
In a skillet, heat the olive oil over medium heat. Add the onion, carrot, and celery, and sauté for 5-7 minutes, or until softened. Add the minced garlic, cumin, coriander, and smoked paprika, and cook for another 1-2 minutes until fragrant.
Transfer the sautéed vegetables and spices to the crock pot.
Add the lentils, dried apricots, vegetable broth, bay leaf, salt, and black pepper to the crock pot. Stir to combine.
Cover the crock pot and cook on low for 6-8 hours or on high for 3-4 hours, until the lentils are tender and the flavors are well combined.
Taste and adjust seasoning if necessary. Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with fresh parsley if desired.
Serve warm with crusty bread or a light salad on the side.
Nutrition Facts
Calories |
206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.8 g | 6% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 912 mg | 40% | |
| Total Carbohydrate | 35.7 g | 13% | |
| Dietary Fiber | 8.0 g | 28% | |
| Total Sugars | 13.2 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 871 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
