Creamy Tomato and Lentil Slow Cooker Soup

Warm up with the comforting flavors of Creamy Tomato and Lentil Slow Cooker Soup, a wholesome and hearty dish perfect for any season. This plant-based recipe features a medley of nutritious ingredients like protein-packed red lentils, sweet carrots, and earthy celery, slowly simmered in a savory blend of crushed tomatoes, vegetable broth, and aromatic spices like smoked paprika, cumin, and oregano. A splash of creamy coconut milk adds a luscious texture, while optional baby spinach provides an extra boost of greens. With minimal prep time and the ease of a slow cooker, this dairy-free and vegan soup is a stress-free, crowd-pleasing meal that’s ideal for busy weeknights or meal prep. Serve it piping hot with a sprinkle of fresh parsley and a slice of crusty bread for a cozy, satisfying dinner.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:360 mins

Total Time:375 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 medium celery stalks, diced
• 1 cup dried red lentils, rinsed and drained
• 28 ounces canned crushed tomatoes
• 4 cups vegetable broth
• 1 cup unsweetened coconut milk
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups baby spinach (optional)
• 0.25 cup fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Heat the olive oil in a skillet over medium heat.

Step 2

Add the diced onion, garlic, carrots, and celery to the skillet. Sauté for 5-7 minutes, until the vegetables are softened and fragrant.

Step 3

Transfer the sautéed vegetables to the slow cooker.

Step 4

Add the red lentils, crushed tomatoes, vegetable broth, dried basil, dried oregano, ground cumin, smoked paprika, salt, and black pepper to the slow cooker. Stir well to combine.

Step 5

Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the lentils are tender.

Step 6

Once the soup is cooked, stir in the coconut milk for a creamy consistency. If using, add the baby spinach and allow it to wilt for 5 minutes.

Step 7

Taste and adjust seasonings if needed. Add more salt or spices to your preference.

Step 8

Serve the soup warm, garnished with fresh parsley, if desired. It's perfect with a side of crusty bread!

Nutrition Facts

Serving size	(2736.7g)

Amount per serving	% Daily Value*
Calories	1771.6

Total Fat 46.4g	0%
Saturated Fat 10.7g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 5952.2mg	0%
Total Carbohydrate 274.6g	0%
Dietary Fiber 59.8g	0%
Total Sugars 66.6g
Protein 88.6g	0%

Vitamin D 0IU	0%
Calcium 1326.8mg	0%
Iron 38.3mg	0%
Potassium 8460.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.3%

Protein: 18.9%

Carbs: 58.7%