Crock Pot Vegetable Lentil Soup

This Crock Pot Vegetable Lentil Soup is a hearty and nutritious meal packed with protein, fiber, and wholesome vegetables. It’s the perfect comfort food for chilly days and requires minimal effort, thanks to the slow cooker.

Why You’ll Love This Recipe

• Easy to prepare – Just chop the ingredients, toss them in the crock pot, and let it do the work.
• Healthy and nutritious – Lentils are a great source of plant-based protein and fiber, making this a filling and nourishing meal.
• Budget-friendly – Uses simple, inexpensive ingredients that are easy to find.
• Great for meal prep – Makes a big batch that stores well for future meals.
• Versatile – Easily adaptable with different vegetables and seasonings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Lentils
• Carrots
• Celery
• Onion
• Garlic
• Diced tomatoes
• Vegetable broth
• Potatoes
• Bell pepper
• Spinach or kale
• Seasonings (such as cumin, thyme, salt, and pepper)

Directions

1. Rinse the lentils thoroughly under cold water.
2. Chop all the vegetables into bite-sized pieces.
3. Add the lentils, vegetables, diced tomatoes, vegetable broth, and seasonings to the crock pot.
4. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the lentils and vegetables are tender.
5. Stir in the spinach or kale during the last 15-20 minutes of cooking.
6. Taste and adjust seasoning as needed.
7. Serve warm and enjoy!

Servings and Timing

• Servings: 6-8
• Prep Time: 15 minutes
• Cook Time: 6-8 hours (low) or 3-4 hours (high)

Variations

• Add protein – For extra protein, stir in cooked chicken, turkey, or tofu.
• Make it spicy – Add a dash of red pepper flakes or a chopped jalapeño for a bit of heat.
• Switch up the veggies – Try adding zucchini, mushrooms, or sweet potatoes for a different twist.
• Use different lentils – Green or brown lentils hold their shape, while red lentils will break down for a creamier texture.
• Add grains – Stir in cooked quinoa, rice, or barley for extra heartiness.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freezing: Freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm up on the stovetop over low heat or microwave in 1-minute intervals, stirring in between, until heated through.

FAQs

How do I prevent the lentils from getting mushy?

Use green or brown lentils instead of red, as they hold their shape better during long cooking times.

Can I make this soup on the stovetop?

Yes! Simmer everything in a large pot over medium-low heat for about 45-60 minutes, stirring occasionally.

Can I use canned lentils?

Canned lentils can be used, but they will cook much faster. Add them in the last 30 minutes of cooking.

What if my soup is too thick?

Simply add more vegetable broth or water until you reach your desired consistency.

Can I add coconut milk?

Yes! Stir in coconut milk at the end of cooking for a creamy, slightly sweet flavor.

What are the best seasonings for this soup?

Cumin, thyme, smoked paprika, and bay leaves work great for added depth of flavor.

Can I cook this on high instead of low?

Yes, cooking on high for 3-4 hours will work just fine.

Can I make this soup oil-free?

Absolutely! Simply sauté your onions and garlic in water instead of oil, or skip that step altogether.

Is this soup gluten-free?

Yes, all ingredients are naturally gluten-free. Just ensure your vegetable broth is certified gluten-free.

Can I use frozen vegetables?

Yes, frozen vegetables work well. Add them in the last hour of cooking to prevent overcooking.

Conclusion

Crock Pot Vegetable Lentil Soup is a delicious, hearty, and nutritious meal that’s perfect for any time of the year. With simple ingredients and easy prep, it’s a go-to recipe for busy days. Whether you enjoy it fresh, store it for later, or experiment with different variations, this soup is sure to become a favorite in your kitchen!

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