Slow Cooker Lentil Soup

Add all ingredients except the olive oil and white wine vinegar to the slow cooker. Cover the slow cooker and cook on low for 6 - 8 hours or on high for 3 - 4 hours, until the lentils are tender and easily mashed between your fingers.

Lift the lid of the slow cooker and discard the bay leaf. Carefully ladle out about 4 cups of the hot soup into a large blender. Be cautious as the soup is very hot. Add the olive oil to the blender, put the lid on securely, and pulse the blender a few times until the soup looks semi - smooth and creamy, with a uniform texture.

Pour the blended soup back into the crockpot. Add the white wine vinegar to the soup in the crockpot. Use a large spoon to stir the soup thoroughly until the vinegar is well - incorporated. Take a small taste of the soup and, if needed, season it with more salt to your preference.

Scoop the slow - cooker lentil soup into bowls and serve it with your desired toppings, such as chopped cilantro, a dollop of sour cream, shredded parmesan cheese, and a slice of crusty bread.