Crockpot Lentil Soup
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Prep Time
10 mins
-
Cook Time
6 hrs
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Total Time
6 hrs 10 mins
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Servings
6 servings
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Calories
240 kcal
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Course
Main Course, Dinner
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Cuisine
American
Crockpot Lentil Soup
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Crockpot Lentil Soup is hearty, healthy, and so comforting! A satisfying vegetarian recipe made with lentils, carrots and tomato, slow cooked to perfection.
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Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion diced
- 4 medium carrots peeled and cut into a ½-inch dice
- 3 stalks celery thinly sliced
- 1 ½ teaspoons Italian seasoning
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- ½ teaspoon ground black pepper
- 4 cloves garlic minced
- 1 ½ cups French green lentils or brown lentils; I do not recommend red lentils, which are more delicate and break down when cooked for a long period
- 1 can fire-roasted diced tomatoes 15 ounces
- 1 can crushed tomatoes 15 ounces
- 4 cups low-sodium vegetable broth
- Parmesan rind optional; add it if you have it
- 1 tablespoon red wine vinegar
- ½ teaspoon granulated sugar
- For serving: chopped fresh parsley and Parmesan
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Instructions
- In a large skillet, heat the olive oil over medium high. Once the oil is hot, add the onion. Cook the onion, stirring often, until it is very soft and beginning to nicely brown and break down, about 8 minutes. Add the carrots, celery, Italian seasoning, salt, smoked paprika, and pepper. Sauté until the carrots and celery are barely soft, about 2 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Transfer to a 6-quart or larger slow cooker.
- To the slow cooker, add the lentils, diced tomatoes, crushed tomatoes, and vegetable broth. Cover and cook on high for 3 to 4 hours or low for 6 to 8 hours, or until the lentils are tender and retain a slight amount of pleasant chew but are not mushy.
- Remove the Parmesan rind (if using). Stir in the red wine vinegar and sugar. If the soup is too thick for your liking, thin with a bit of water or additional broth until you reach your desired consistency. Taste and adjust the seasonings as desired. Serve hot with a sprinkle of parsley, Parmesan (if using), and bread for dipping.
Notes
- TO STORE: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- TO REHEAT: Reheat gently in the microwave or on the stovetop with a little water or additional broth to thin as needed.
- TO FREEZE: Place soup in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
- TO MAKE ON THE STOVETOP: Prepare the recipe in a large Dutch oven on the stove through Step 3. Bring the soup to a boil, cover, and reduce the heat to a simmer. Let cook until the lentil are tender but not mushy, about 25 minutes, stirring once or twice throughout. Enjoy hot.
Nutrition Information
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Serving
1serving; (about 1 1/2 cups)
Calories
240kcal
(12%)
Carbohydrates
36g
(12%)
Protein
12g
(24%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Potassium
609mg
(17%)
Fiber
16g
(64%)
Sugar
5g
(10%)
Vitamin A
7327IU
(147%)
Vitamin C
6mg
(7%)
Calcium
54mg
(5%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Serving | 1serving; (about 1 1/2 cups) | |
| Calories | 240kcal | 12% |
| Carbohydrates | 36g | 12% |
| Protein | 12g | 24% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Potassium | 609mg | 13% |
| Fiber | 16g | 64% |
| Sugar | 5g | 10% |
| Vitamin A | 7327IU | 147% |
| Vitamin C | 6mg | 7% |
| Calcium | 54mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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