Crock Pot Vegetarian Lentil Soup
Warm up with a hearty, nutrient-packed bowl of Crock Pot Vegetarian Lentil Soup, a comforting and effortless meal perfect for busy days. This wholesome recipe features protein-rich green or brown lentils paired with vibrant vegetables like carrots, celery, and onion, all simmered in a flavorful base of vegetable broth, diced tomatoes, and aromatic spices such as cumin, thyme, and paprika. Prepared in a slow cooker, this hands-free dish allows the ingredients to meld together over time, creating a rich, savory soup that’s both satisfying and healthy. Optional additions like spinach or kale and a splash of lemon juice add a fresh twist to this classic vegetarian favorite. Ready in just 15 minutes of prep and topped with your favorite crusty bread, it’s a perfect choice for a cozy weeknight dinner or meal prep!
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Recipe Information
Ingredients
- 1 cup green or brown lentils
- 3 medium, diced carrots
- 2 medium, diced celery stalks
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 14.5 oz can diced tomatoes
- 6 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 bay leaf
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
- 2 cups, chopped spinach or kale (optional)
- 1 tablespoon lemon juice (optional)
Instructions
Rinse the lentils under cold water and set aside.
In a skillet, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for 5-7 minutes until softened.
Add the minced garlic to the skillet and cook for an additional 1 minute, stirring frequently to prevent burning.
Transfer the sautéed vegetables to the crock pot.
Add the rinsed lentils, diced tomatoes (with their juices), vegetable broth, ground cumin, dried thyme, paprika, bay leaf, salt, and black pepper to the slow cooker.
Stir to combine all the ingredients evenly.
Cover the crock pot with its lid and cook on low for 6-8 hours or on high for 3-4 hours, until the lentils are tender.
If using spinach or kale, stir it into the soup during the last 15 minutes of cooking to allow it to wilt.
Taste the soup and adjust the seasoning with additional salt and pepper if needed.
Before serving, discard the bay leaf and stir in the optional lemon juice for added freshness.
Serve warm with crusty bread or crackers, and enjoy!
Nutrition Facts
Calories |
1285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6344 mg | 276% | |
| Total Carbohydrate | 183.2 g | 67% | |
| Dietary Fiber | 52.7 g | 188% | |
| Total Sugars | 48.2 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 690 mg | 53% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 6133 mg | 130% | |
*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.
