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–+ servings
Crockpot Lentil Soup 1

Crockpot Lentil Soup

This hearty Crockpot Lentil Soup combines the convenience of slow cooking with the incredible health benefits of lentils and fresh vegetables. Perfect for busy weeknights or meal prep Sundays, this soup simmers away while you focus on other things, filling your home with an irresistible aroma that promises warmth and satisfaction in every spoonful.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course, Soup
Cuisine American, Vegetarian
Servings 8 servings
Calories 230 kcal

Equipment

  • Crockpot/Slow Cooker
  • Measuring Cups and Spoons
  • Cutting Board
  • Knife
  • Immersion blender (optional)

Ingredients
  

Soup Base

  • 2 cups dried green or brown lentils rinsed and sorted
  • 1 large onion diced (about 1 cup)
  • 3 medium carrots peeled and diced (about 1 cup)
  • 3 stalks celery diced (about 1 cup)
  • 4 cloves garlic minced
  • 1 can diced tomatoes 14.5 oz, with juices
  • 2 tablespoons tomato paste
  • 8 cups vegetable broth low sodium recommended

Seasonings

  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 2 bay leaves
  • salt and freshly ground black pepper to taste

Finishing Touches

  • 2 tablespoons lemon juice added at the end
  • 1/4 cup fresh parsley chopped, for garnish

Instructions
 

  • Thoroughly rinse the lentils in cold water, picking through them to remove any stones or debris.
  • Add the rinsed lentils to the crockpot first, creating a foundational layer.
  • Add the diced onions, carrots, celery, and minced garlic on top of the lentils.
  • Pour in the diced tomatoes with their juice and add tomato paste.
  • Sprinkle in the dried thyme, oregano, cumin, and smoked paprika, then nestle the bay leaves into the mixture.
  • Pour the vegetable broth over everything, ensuring all ingredients are submerged.
  • Cover and set your crockpot to LOW for 6-8 hours or HIGH for 3-4 hours.
  • During the last 10 minutes of cooking, stir in the lemon juice.
  • Remove the bay leaves, then taste and adjust salt and pepper as needed.
  • For a slightly creamier texture, use an immersion blender to partially blend about 1/3 of the soup while leaving plenty of texture.
  • Serve hot, garnished with freshly chopped parsley.

Notes

- For a creamier soup, use red lentils instead (reduce cooking time by 1 hour)
- Add 2 cups of chopped spinach or kale in the last 30 minutes for extra nutrients
- The soup freezes well for up to 3 months in airtight containers
- For a protein boost, add 1 cup of quinoa during the last hour of cooking
- This soup tastes even better the next day as the flavors continue to develop

Nutrition

Calories: 230kcalCarbohydrates: 40gProtein: 15gFat: 1.5gSaturated Fat: 0.2gSodium: 580mgPotassium: 730mgFiber: 16gSugar: 7gVitamin A: 4500IUVitamin C: 15mgIron: 6mg
Keyword Lentil Soup, Crockpot Soup, Vegetarian Soup, Healthy Soup
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