Lentil Veggie Soup Crock Pot
Warm, hearty, and packed with wholesome goodness, this Lentil Veggie Soup Crock Pot recipe is the ultimate comfort food for busy days. Brimming with tender green or brown lentils, nutrient-rich vegetables like carrots, celery, and zucchini, and flavored with aromatic spices like cumin, thyme, and paprika, this soup delivers a satisfying, plant-based meal that's both healthy and delicious. The slow cooker does all the work, creating a rich and flavorful broth while filling your home with enticing aromas. Perfect for meal prep, this vegan and gluten-free soup serves up to six and can be customized with fresh spinach and parsley for added color and nutrition. Ideal for cozy nights or easy weekday lunches, it's a nourishing bowl of warmth you’ll crave again and again.
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Recipe Information
Ingredients
- 1 cup Green or brown lentils
- 3 medium Carrots
- 3 Celery stalks
- 1 large Yellow onion
- 1 medium Zucchini
- 3 Garlic cloves
- 14.5 oz Diced tomatoes (canned)
- 6 cups Vegetable broth
- 2 Bay leaves
- 1 tsp Dried thyme
- 1 tsp Ground cumin
- 0.5 tsp Paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 cups Spinach (optional)
- 0.25 cup Fresh parsley (optional, for garnish)
Instructions
Rinse the lentils thoroughly under cold water and set aside.
Peel and dice the carrots into bite-sized pieces.
Chop the celery stalks into small slices.
Finely dice the yellow onion.
Chop the zucchini into bite-sized chunks.
Mince the garlic cloves.
In a large crock pot, combine the rinsed lentils, carrots, celery, onion, zucchini, and minced garlic.
Add the canned diced tomatoes (with their juices) and the vegetable broth to the crock pot.
Stir in the bay leaves, dried thyme, ground cumin, paprika, salt, and black pepper.
Give the mixture a gentle stir to combine all the ingredients evenly.
Cover the crock pot and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the lentils and vegetables are tender.
If using, stir in the fresh spinach during the last 10 minutes of cooking until wilted.
Adjust seasoning with additional salt and pepper to taste.
Remove the bay leaves before serving.
Ladle the soup into bowls and garnish with chopped fresh parsley if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8696 mg | 378% | |
| Total Carbohydrate | 211.4 g | 77% | |
| Dietary Fiber | 54.8 g | 196% | |
| Total Sugars | 69.9 g | ||
| Protein | 59.6 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 774 mg | 60% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 6693 mg | 142% | |
*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.
