Crockpot Lentil Soup
This hearty and nutritious Crockpot Lentil Soup is an easy-to-make dish perfect for busy days. Packed with vegetables and protein-rich lentils, it's a comforting meal that simmers to perfection while you go about your day.
Equipment
- 1 Crockpot (slow cooker)
- 1 Measuring cups
- 1 Measuring spoons
- 1 Cutting board
- 1 Stirring spoon
Ingredients
- 1 cup dried green or brown lentils
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- 2 teaspoons ground cumin
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- to taste salt
- to taste pepper
- 2 cups spinach leaves Optional for added nutrients
- 2 tablespoons olive oil Optional for sautéing
Instructions
- Rinse the lentils under cold water in a fine mesh strainer and then set aside.
- In your crockpot, combine the diced onion, carrots, celery, and minced garlic. Optionally, sauté these vegetables in olive oil for about 5-7 minutes for richer flavor.
- Add the rinsed lentils to the crockpot along with the diced tomatoes (with their juice) and vegetable broth.
- Stir in the ground cumin, dried thyme, and paprika. Season with salt and pepper to taste.
- Cover the crockpot and set it to cook on low for 6 hours or high for 4 hours.
- About 10-15 minutes before serving, stir in the spinach leaves if using. Allow them to wilt in the heat of the soup.
- Taste and adjust seasoning if necessary before serving.
Notes
This soup can be stored in an airtight container in the refrigerator for up to 4 days.
It freezes well, making it a great meal prep option. Just let it cool down completely before transferring to freezer-safe containers.
For added protein, you can include diced ham or cooked sausage.
Feel free to customize by adding other vegetables such as zucchini or bell peppers based on your preference.