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Crockpot Lentil Soup

Crockpot Lentil Soup is hearty, healthy, and so comforting! A satisfying vegetarian recipe made with lentils, carrots and tomato, slow cooked to perfection.

Prep Time
10 mins
Cook Time
6 hrs
Total Time
6 hrs 10 mins
Servings: 6 servings
Calories: 240 kcal
Course: Main Course , Dinner
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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

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

% 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.