Crock Pot Lentil Soup Vegetarian
Warm, hearty, and packed with plant-based goodness, this Crock Pot Vegetarian Lentil Soup is the ultimate comfort food for busy days. Featuring protein-rich green or brown lentils, wholesome vegetables like carrots, celery, and onion, and a flavorful blend of spices including cumin, smoked paprika, and thyme, this slow-cooked soup is a breeze to make and incredibly satisfying. Simply combine all the ingredients in your crock pot and let the magic happen while you go about your day. A hint of fresh spinach and a splash of lemon juice at the end brighten the dish, while the hands-off cooking method makes it perfect for meal prep or weeknight dinners. Serve this vegan lentil soup with crusty bread for a nourishing meal that’s delicious, healthy, and family-approved!
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Recipe Information
Ingredients
- 1 cup Green or brown lentils
- 3 medium Carrots
- 2 medium Celery stalks
- 1 medium Yellow onion
- 3 clove Garlic cloves
- 15 ounces Crushed tomatoes (canned)
- 6 cups Vegetable broth
- 1 teaspoon Dried thyme
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 leaf Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Fresh spinach (optional)
- 1 tablespoon Lemon juice
Instructions
Rinse the lentils thoroughly under cold water and set them aside.
Peel and dice the carrots, mince the garlic, and chop the celery and onion into small pieces.
In the crock pot, combine the lentils, carrots, celery, onion, and garlic.
Add the crushed tomatoes, vegetable broth, thyme, cumin, smoked paprika, bay leaf, salt, and black pepper to the crock pot.
Stir all the ingredients well to combine.
Cover and set the crock pot to cook on low for 7-8 hours or high for 4-5 hours, until the lentils and vegetables are tender.
If desired, stir in the fresh spinach during the last 10-15 minutes of cooking to wilt it.
Before serving, remove the bay leaf and stir in the lemon juice for a bright, fresh flavor.
Taste and adjust seasoning if needed, adding more salt or pepper to your preference.
Ladle the soup into bowls and serve warm. Optionally, garnish with fresh parsley or a dollop of plain yogurt.
Nutrition Facts
Calories |
181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.6 g | 3% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1030 mg | 45% | |
| Total Carbohydrate | 32.7 g | 12% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 9.2 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 111 mg | 9% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1045 mg | 22% | |
*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.
