Crockpot Lentil Soup

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 41.

	this recipe	typical
liquid	333%	522%
vegetables and beans	422%	186%
aromatics	56%	81%
fat	9%	9%
salt	2%	2%
acid	5%	0%

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

27 g	2 tablespoons extra-virgin olive oil
150 g	1 medium yellow onion (diced)
244 g	4 medium carrots (peeled and cut into a 1/2-inch dice)
120 g	3 stalks celery (thinly sliced)
3 g	1 1/2 teaspoons Italian seasoning
6 g	1 teaspoon kosher salt
2 g	1 teaspoon smoked paprika
1 g	1/2 teaspoon ground black pepper
12 g	4 cloves garlic (minced)
288 g	1 1/2 cups French green lentils
425 g	1 can fire-roasted diced tomatoes (15 ounces)
425 g	1 can crushed tomatoes (15 ounces)
960 g	4 cups low-sodium vegetable broth
	Parmesan rind (optional; add it if you have it)
15 g	1 tablespoon red wine vinegar
2 g	1/2 teaspoon granulated sugar
	For serving: chopped fresh parsley and Parmesan

Method: 3 steps, published by www.wellplated.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This was one of the best lentil soups I've ever made. The key to the fantastic recipe is the smoked paprika and French lentils. The depth of flavor from the paprika was perfect and the lentils held their shape. The Parmesan rind did its job and enhanced the ” — a cook, 5.0★

“I love this flavorful recipe, I have made it numerous times! Thank you Erin. I do substitute chicken broth for the vegetable broth, plus 2 cans more than the recipe calls for and I add cubed ham. My family loves tomatoes and so we like the tomatoey flavor. I ” — a cook, 5.0★