Description
This hearty crockpot lentil soup is packed with wholesome veggies, tender lentils, and warm spices, all simmered slowly to perfection. It’s comforting, flavorful, and incredibly easy to make.
Ingredients
Scale
- 1 ½ cups dry green or brown lentils
- 1 (14.5 oz) can diced tomatoes
- 3 large carrots, peeled and chopped
- 2 stalks celery, diced
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 6 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- 2 bay leaves
- 2 cups chopped kale (or spinach)
- 2 medium Yukon Gold potatoes, diced
- 1 tablespoon lemon juice
Instructions
- Preheat your crockpot or use a skillet if it doesn’t have a sauté function.
- Sauté onion, garlic, carrots, and celery in olive oil for about 5 minutes. Add cumin, thyme, paprika, salt, and pepper. Stir well.
- Transfer sautéed veggies to crockpot. Add lentils, diced tomatoes, potatoes, vegetable broth, and bay leaves. Stir to combine.
- Cover and cook on low for 7–8 hours or high for 3–4 hours, until lentils and vegetables are tender.
- Stir in chopped kale about 15 minutes before serving. Remove bay leaves.
- Finish with lemon juice for a bright, fresh touch. Serve hot and enjoy.
Notes
- For a thicker texture, mash some of the lentils after cooking.
- Add red pepper flakes if you like a bit of heat.
- This soup tastes even better the next day as flavors deepen.
- Store in airtight containers for up to 5 days or freeze for 3 months.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Soups
- Method: Slow Cooker
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 720mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 14g
- Protein: 15g
- Cholesterol: 0mg