Crockpot Lentil Soup with Coffee Panna Cotta
A cozy, protein-rich vegan lentil soup slow-cooked to perfection, paired with luscious coffee panna cotta for the full comfort queen experience.
Ingredients
Lentil Soup:
- 1 tbsp olive oil
- 1 yellow onion diced
- 2 cloves garlic minced
- 2 carrots chopped
- 2 celery stalks chopped
- 1 ½ cups green or brown lentils rinsed
- 4 cups vegetable broth
- 1 can 14 oz diced tomatoes
- 1 tsp ground cumin
- ½ tsp smoked paprika
- Salt and pepper to taste
- 1 bay leaf
- 1 tbsp lemon juice for zing
Coffee Panna Cotta:
- 1 ½ cups plant-based milk almond or oat
- ½ cup brewed coffee
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 2 tsp agar-agar powder
- Optional: cacao nibs or shaved dark chocolate for topping
Instructions
Lentil Soup:
- Sauté onion, garlic, carrot, and celery in olive oil until aromatic—pretend you know what you’re doing.
- Transfer veggies to the slow cooker.
- Add lentils, broth, tomatoes, cumin, paprika, salt, pepper, and bay leaf.
- Stir well, cover, and cook on low for 6 hours.
- Before serving, remove bay leaf and stir in lemon juice.
- Taste test like the pro you are.
Coffee Panna Cotta:
- In saucepan, mix milk, coffee, maple syrup, and vanilla.
- Whisk in agar-agar and bring to a light boil.
- Simmer for 2 minutes, stirring continuously.
- Pour mixture into molds and chill for 2 hours until set.
- Garnish with cacao nibs or chocolate if you're feelin’ bougie.