Short description

I bring you a hearty, nourishing lentil and vegetable soup that simmers to perfection—packed with flavor and nutrients, and ideal for a comforting, wholesome meal.

Lentil and Vegetable Soup

Why You’ll Love This Recipe

I appreciate how effortlessly this soup comes together in the crockpot, freeing me from constant stirring. The blend of lentils, veggies, and tomatoes creates a depth of flavor that feels both cozy and vibrant. Plus, it’s vegetarian, freezer-friendly, and satisfying enough to be a full meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup green or brown lentils, rinsed
4 cups vegetable broth
2 medium carrots, diced
2 celery stalks, diced
1 medium onion, chopped
3 cloves garlic, minced
1 can (14 ounces) diced tomatoes
1 teaspoon dried thyme
1 teaspoon smoked paprika
Salt and pepper to taste

Directions

I combine the rinsed lentils, vegetable broth, carrots, celery, onion, garlic, diced tomatoes, thyme, and smoked paprika in my crockpot.
I season it all with salt and pepper to taste.
I cover and cook on low for 6–7 hours or on high for 3–4 hours, until the lentils and vegetables are tender.
I adjust the seasoning as needed and serve it warm, ideally with crusty bread or a fresh side salad.

Servings and timing

This recipe makes about 6 hearty servings.

Prep time: ~10 minutes (mostly chopping)
Cook time: 6–7 hours on low, or 3–4 hours on high
Total time: 6 hours 10 minutes (low) or 3 hours 10 minutes (high)

Variations

I sometimes swap vegetable broth for part coconut milk to add creaminess.
I stir in a handful of spinach or kale during the last 10 minutes for extra greens.
I like adding a bay leaf or fresh herbs like parsley at the end for more aroma.
If I want a spicier kick, I toss in a pinch of red pepper flakes or chopped jalapeño.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4–5 days. For freezing, I portion it into freezer-safe containers and keep it for up to 3 months. To reheat, I thaw in the fridge overnight if frozen, then warm it on the stove over medium heat until bubbling, stirring occasionally. It also reheats well in the microwave for a minute or two per serving, stirring halfway through.

FAQs

1. Can I use red lentils instead?

Yes, I can substitute red lentils, but they cook faster and may break down into a softer texture—still delicious, but the soup becomes thicker.

2. Do I need to soak the lentils beforehand?

No soaking is necessary. I rinse them under cold water, and they cook well in the crockpot without pre-soaking.

3. Can I make this soup on the stove instead of a crockpot?

Absolutely! I sauté the onion, celery, and carrots in a pot, then add the rest of the ingredients and simmer gently for about 30–40 minutes until lentils are tender.

4. How can I boost the protein content?

I sometimes stir in a can of drained chickpeas or top each bowl with a dollop of Greek yogurt—or add a sprinkle of nutritional yeast—for extra protein.

5. Is this soup gluten-free?

Yes, it’s naturally gluten-free as long as I use certified gluten-free broth and avoid cross-contamination with utensils or surfaces.

Conclusion

I love how this lentil and vegetable soup delivers comfort, convenience, and wholesome nourishment in one bowl. It’s effortlessly customizable, freezer-friendly, and perfect for meal prep or cozy dinners. I hope it becomes a staple in my kitchen—and yours too!