Step 1

Add all ingredients except the olive oil and white wine vinegar to the slow cooker. Cover and cook on low for 7-8 hours or on high for 5-6 hours, until the lentils are tender.

Step 2

Discard the bay leaf and carefully ladle out about 4 cups of the soup into a large blender. Add the olive oil, cover and pulse a few times until semi-smooth and creamy looking.

Step 3

Pour the blended soup into the crockpot and add the white wine vinegar. Stir to combine, taste and season with more salt to taste.

Step 4

Serve with desired toppings like chopped cilantro, sour cream, shredded parmesan and crusty bread.