Crock Pot Lentil Soup
Warm up your soul with this hearty and nutritious Crock Pot Lentil Soup, a stress-free meal that simmers to perfection while you go about your day. Brimming with tender lentils, savory vegetables like carrots, celery, and potatoes, and a medley of aromatic spices including cumin, smoked paprika, and thyme, this comforting recipe delivers bold flavors in every spoonful. Bursting with plant-based protein and fiber, this vegan recipe is perfect for meal prepping or feeding the whole family. Simply toss the wholesome ingredients into your slow cooker and let it work its magic. Add a handful of fresh spinach for an optional burst of color and nutrients, and serve your soup with a side of crusty bread for the ultimate cozy dinner. With minimal prep and an 8-hour cook time, this easy slow cooker lentil soup is a true set-it-and-forget-it classic that will fill your kitchen with irresistible aromas.
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Recipe Information
Ingredients
- 1 cup uncooked green or brown lentils
- 3 medium carrots, diced
- 2 medium celery stalks, diced
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 1 14.5-ounce can diced tomatoes with juices
- 6 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups baby spinach (optional)
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Rinse the lentils under cold water and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced carrots, celery, and onion, and sauté for 5 minutes until the vegetables soften slightly.
Add the minced garlic, ground cumin, smoked paprika, and dried thyme to the skillet. Cook for 1 minute to release the spices' aroma.
Transfer the sautéed vegetables and spices into the crock pot.
Add the rinsed lentils, diced potatoes, the can of diced tomatoes (with their juices), and vegetable broth to the crock pot.
Stir in the bay leaf, salt, and black pepper.
Cover the crock pot with its lid and set it to cook on LOW for 8 hours or HIGH for 4 hours, until the lentils and vegetables are tender.
If using baby spinach, stir it into the soup in the last 10 minutes of cooking, allowing it to wilt.
Remove the bay leaf and taste the soup, adjusting the salt and pepper if needed.
Serve the soup hot, garnished with freshly chopped parsley if desired, along with crusty bread or a side salad.
Nutrition Facts
Calories |
333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.2 g | 9% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1014 mg | 44% | |
| Total Carbohydrate | 54.9 g | 20% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 9.1 g | ||
| Protein | 15.9 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 117 mg | 9% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1344 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
