Description
This cozy vegetable lentil soup is packed with protein-rich lentils, fresh veggies, and flavorful seasonings. It’s the perfect easy slow-cooker meal for a healthy lunch or dinner! Simply toss everything into the crock pot and let it simmer to perfection.
Ingredients
Scale
- 1 1/2 cups dried lentils, rinsed
- 1 onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes (with juice)
- 1 (6 oz) can tomato paste
- 6 cups vegetable broth
- 1 cup green beans, chopped (fresh or frozen)
- 1 zucchini, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1 bay leaf
- 1–2 cups baby spinach or kale (added at the end)
- 1 tablespoon lemon juice (optional, for brightness)
- Fresh parsley for garnish
Instructions
1️⃣ Prepare Ingredients: Rinse lentils and chop all vegetables.
2️⃣ Add to Crock Pot: In a slow cooker, combine lentils, onion, carrots, celery, garlic, diced tomatoes (with juice), tomato paste, broth, green beans, zucchini, thyme, oregano, paprika, cumin, salt, pepper, and bay leaf.
3️⃣ Cook:
- LOW: 6-8 hours
- HIGH: 3-4 hours
4️⃣ Final Touches: Remove the bay leaf. Stir in baby spinach (or kale) and lemon juice. Let sit for 5 minutes until greens wilt.
5️⃣ Serve: Garnish with fresh parsley and enjoy!
Notes
- Lentils: Green or brown lentils work best as they hold their shape well. Red lentils will break down more, creating a thicker soup.
- Broth: Adjust liquid amount based on preferred consistency. Add extra broth if needed.
- Make it Spicy: Add red pepper flakes or a pinch of cayenne.
- Storage: Refrigerate for up to 5 days or freeze for 3 months.