Crock Pot Vegetarian Lentil Soup

Warm up with a hearty, nutrient-packed bowl of Crock Pot Vegetarian Lentil Soup, a comforting and effortless meal perfect for busy days. This wholesome recipe features protein-rich green or brown lentils paired with vibrant vegetables like carrots, celery, and onion, all simmered in a flavorful base of vegetable broth, diced tomatoes, and aromatic spices such as cumin, thyme, and paprika. Prepared in a slow cooker, this hands-free dish allows the ingredients to meld together over time, creating a rich, savory soup that’s both satisfying and healthy. Optional additions like spinach or kale and a splash of lemon juice add a fresh twist to this classic vegetarian favorite. Ready in just 15 minutes of prep and topped with your favorite crusty bread, it’s a perfect choice for a cozy weeknight dinner or meal prep!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:360 mins

Total Time:375 mins

Servings: 6

Ingredients

• 1 cup green or brown lentils
• 3 medium, diced carrots
• 2 medium, diced celery stalks
• 1 medium, diced yellow onion
• 3 minced garlic cloves
• 1 14.5 oz can diced tomatoes
• 6 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 bay leaf
• 1 teaspoon (or to taste) salt
• 0.5 teaspoon black pepper
• 2 cups, chopped spinach or kale (optional)
• 1 tablespoon lemon juice (optional)

Directions

Step 1

Rinse the lentils under cold water and set aside.

Step 2

In a skillet, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for 5-7 minutes until softened.

Step 3

Add the minced garlic to the skillet and cook for an additional 1 minute, stirring frequently to prevent burning.

Step 4

Transfer the sautéed vegetables to the crock pot.

Step 5

Add the rinsed lentils, diced tomatoes (with their juices), vegetable broth, ground cumin, dried thyme, paprika, bay leaf, salt, and black pepper to the slow cooker.

Step 6

Stir to combine all the ingredients evenly.

Step 7

Cover the crock pot with its lid and cook on low for 6-8 hours or on high for 3-4 hours, until the lentils are tender.

Step 8

If using spinach or kale, stir it into the soup during the last 15 minutes of cooking to allow it to wilt.

Step 9

Taste the soup and adjust the seasoning with additional salt and pepper if needed.

Step 10

Before serving, discard the bay leaf and stir in the optional lemon juice for added freshness.

Step 11

Serve warm with crusty bread or crackers, and enjoy!

Nutrition Facts

Serving size	(2570.4g)

Amount per serving	% Daily Value*
Calories	1285.3

Total Fat 43.9g	0%
Saturated Fat 7.6g	0%
Polyunsaturated Fat 7.1g
Cholesterol 0mg	0%
Sodium 6343.8mg	0%
Total Carbohydrate 183.2g	0%
Dietary Fiber 52.7g	0%
Total Sugars 48.2g
Protein 54.6g	0%

Vitamin D 0IU	0%
Calcium 689.8mg	0%
Iron 21.4mg	0%
Potassium 6132.8mg	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: 29.3%

Protein: 16.2%

Carbs: 54.4%