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Photo Credit: Elizabeth Newman

Slow Cooker Lentil, Kale, and Mushroom Soup

Vegetarian ghosts and vegan goblins will enjoy this ghoulishly delicious soup. (Have flesh-eating zombies
coming over? Add a half pound of kielbasa to the pot along with the mushrooms, tomatoes, lentils, and


Slow Cooker Lentil, Kale, and Mushroom Soup

Prep Time

5 minutes

Cook Time

300 minutes




Giada De Laurentiis

Image of Slow Cooker Lentil, Kale, and Mushroom Soup


  • 2 teaspoons extra-virgin olive oil
  • 2 carrots (peeled and diced)
  • 2 celery stalks (diced)
  • 1 medium leek (cleaned and finely chopped)
  • 1 small celery root (peeled and diced)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup sliced cremini mushrooms
  • 1 15- ounce can diced fire-roasted tomatoes
  • 1 cup lentils (rinsed and picked through for debris)
  • 4 cups low-sodium vegetable broth
  • 5 large Tuscan kale leaves (chopped)
  • 5 ‚Äì6 quart slow cooker


  1. Place the oil, carrots, celery, leek, celery root, cumin, turmeric, coriander, salt, cinnamon, and pepper in a slow cooker and toss to coat. Add the mushrooms, tomatoes, lentils, and vegetable broth and stir to combine. Cover and cook on high for 4 to 5 hours until the lentils are tender.
  2. Stir in the chopped kale and allow to wilt for 5 minutes in the warm soup before serving.
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