Warm Up with Reese Witherspoon’s Slow Cooker Lentil Soup All Fall Long

·2 min read

We’ve been turning to Reese Witherspoon for outfit inspo, book recs and more for years. Just a few months ago, we learned that we could also lean on her for epic cocktail recipes (have you seen her watermelon margaritas?). Now, we have a whole new reason to love the star: her ridiculously easy slow cooker lentil soup. And luckily for us, she shared the recipe on Instagram so we can all have a taste. Read on for step-by-step instructions.

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How to Make Reese Witherspoon’s Slow Cooker Lentil Soup

Like many slow cooker dishes, this soup is as simple as prepping the ingredients, plopping them in the Crockpot and letting them cook to completion. The recipe calls for classic soup ingredients like carrot, celery and onion, along with tomato paste and warm spices for maximum fall flavor. Witherspoon also decides to add sausage to the soup, but if you skip that step, it’s totally vegan. (FYI, the recipe doesn’t include exact measurements or cook times, so we’ve added some suggestions below. But feel free to adjust based on the serving size you’re making or the ingredients you have available.)

Ingredients

  • 3 to 4 large carrots, chopped

  • 1 large yellow onion, diced

  • 2 to 3 stalks celery, chopped

  • 4 to 6 garlic cloves, sliced or minced

  • Olive oil

  • Salt and pepper, to taste

  • 16 ounces green lentils

  • Vegetable broth or stock

  • Tomato paste

  • 1 teaspoon cumin

  • 1 teaspoon coriander

  • ½ teaspoon paprika

  • Sausage, browned and crumbled (optional)

Step 1: Sauté all the vegetables in olive oil in a large skillet over medium heat until translucent. Add salt and pepper to taste. Turn off the heat and reserve.

Step 2: Rinse the lentils in cold water. Add them to the slow cooker along with the vegetables, then top them with vegetable broth or stock (the vegetables should be almost completely covered). Add tomato paste, cumin, coriander and paprika to taste. Add the sausage if you’re using it.

Step 3: Cook for about six hours on low, four hours on high or until the lentils are tender and toothsome.

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