Crockpot Lentil Soup
A cozy, healthy soup made effortlessly in a slow cooker with lentils and vegetables that tastes like you slaved away for hours.
Ingredients
Main Ingredients
- 1 cup dried lentils (brown or green) Rinse well before using
- 2 medium carrots, diced Can substitute with sweet potatoes
- 2 stalks celery, diced
- 1 medium onion, diced
- 1 can diced tomatoes
- 3 cloves garlic, minced Life's just better with garlic
- 4 cups vegetable broth Can substitute with chicken broth
Spices
- 1 teaspoon cumin
- 1 teaspoon paprika
- to taste salt Adjust at the end
- 1 lemon squeeze of lemon juice Optional, for flavor enhancement
Optional Add-ins
- 1 cup frozen spinach Add at the end for extra nutrition
- 1 cup zucchini, diced Use any leftover vegetables
- 1 cup cooked rice Add to the soup before serving
- 1 ham or rotisserie chicken Optional, for a non-vegetarian version
Instructions
Preparation
- Rinse lentils under cold water and dice up all vegetables.
- Add lentils, diced vegetables, diced tomatoes, spices, and broth to the slow cooker.
- Stir to combine everything well.
Cooking
- Set the slow cooker on low for 7 to 8 hours or on high for 4 hours.
- At the end of cooking, taste the soup and adjust salt as desired.
- Optionally, blend with an immersion blender for a smoother texture.
Notes
This soup tastes even better the next day and can be stored in airtight containers in the fridge for up to five days. It’s freezer-friendly for up to three months. Add any leftover vegetables you might have to customize the soup.