Description
A hearty, nourishing lentil and vegetable soup simmered to perfection in the crockpot—packed with flavor, nutrients, and ideal for a comforting, wholesome meal.
Ingredients
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
Instructions
- Combine rinsed lentils, vegetable broth, carrots, celery, onion, garlic, diced tomatoes, thyme, and smoked paprika in a crockpot.
- Season with salt and pepper to taste.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until lentils and vegetables are tender.
- Adjust seasoning as needed and serve warm, ideally with crusty bread or a fresh salad.
Notes
- For a creamy twist, replace part of the broth with coconut milk.
- Add spinach or kale in the last 10 minutes for extra greens.
- Enhance flavor with a bay leaf or fresh herbs like parsley.
- For a spicy kick, add red pepper flakes or chopped jalapeño.
- Soup can be stored in the fridge for 4–5 days or frozen for up to 3 months.
- To reheat, thaw if frozen and warm on the stove or microwave until heated through.
- Prep Time: 10 minutes
- Cook Time: 6–7 hours (low) or 3–4 hours (high)
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 420mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
