Slow Cooker Lentil Vegetable Soup


1 cup fresh or frozen whole kernel corn
1 large red potato, cut into 1″ cubes
4 carrots, sliced
1/2 cup diced sweet onion
2 stalks celery, sliced
1 yellow bell pepper sliced thinly
2 cloves garlic, minced
1 bay leaf
1/2 teaspoon paprika
1/2 teaspoon oregano
1/2 teaspoon black pepper
kosher or sea salt to taste
1 14.5oz can diced tomatoes
3 cups vegetable broth
1 cup dried lentils


Add all of the above ingredients except the lentils to the slow cooker and stir to combine. Cover and cook on low 8 to 10 hours. Add the lentils during the last hour of cooking time. Remove the bay leaf before serving.

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