Crockpot Lentil Soup
This hearty and healthy Crockpot Lentil Soup is simple to prepare and is packed with protein, fiber, and flavor. Perfect for a comforting meal, it cooks slowly throughout the day for a delicious dinner ready when you are.
Equipment
- 1 Crockpot
- 1 Chopping board
- 1 Measuring cups
- 1 Measuring spoons
- 1 Stirring spoon
Ingredients
- 1 cup dried green or brown lentils uncooked
- 1 medium onion diced
- 2 units carrots diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 1 can diced tomatoes 14.5 oz, undrained
- 6 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 leaf bay leaf
- to taste salt
- to taste pepper
- 2 tablespoons olive oil
- 2 cups kale or spinach chopped, optional
Instructions
- Rinse the lentils under cold water and set aside.
- In a pan, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, sautéing for about 5 minutes until softened.
- Add the minced garlic and stir for another minute until fragrant.
- Transfer the sautéed vegetables to the crockpot.
- Add the rinsed lentils, diced tomatoes (with their juice), vegetable broth, ground cumin, dried thyme, bay leaf, salt, and pepper to the crockpot.
- Stir to combine all the ingredients well.
- Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours.
- About 30 minutes before serving, stir in the chopped kale or spinach (if using).
- Remove the bay leaf before serving. Adjust seasoning with salt and pepper if needed.
Notes
Feel free to customize the soup with additional vegetables like zucchini or bell peppers.
This soup freezes well, so you can portion it out for easy meals later.
Serve with crusty bread for a more filling meal.