Crockpot Lentil Soup
Savor Crockpot Lentil Soup, a hearty, plant-based bowl packed with tender lentils, colorful vegetables, and fragrant spices. This ultra-healthy, low-calorie slow-cooker meal is naturally vegan, gluten-free, and bursting with cozy flavor.
Why You’ll Love This Recipe
Crockpot Lentil Soup is pure healthy comfort food—high in protein and fiber, under 250 calories per bowl, and so flavorful you’ll never believe it’s good for you. It’s completely hands-off: just dump everything in the slow cooker and come home to a fragrant, nourishing dinner. Perfect for weight-loss meal, meal prep, or feeding a crowd on a budget. Naturally vegan, gluten-free, and endlessly customizable, this soup tastes even better the next day and freezes beautifully.
Recipe Tips and Tricks
- Rinse Lentils → Removes dust and prevents foam.
- Use Green or Brown Lentils → They hold shape; red turn mushy.
- Sauté Aromatics First → Optional but adds deeper flavor.
- Add Acid at End → Lemon or vinegar brightens the whole pot.
- Taste & Adjust → Lentils absorb seasoning; season generously.
- Blend Part → For creamier texture without cream.
Crockpot Lentil Soup
Hearty, low-calorie lentil soup made effortlessly in the crockpot.
Ingredients
- 1 can (14.5 oz) diced tomatoes
- 1 large onion, diced
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 2 bay leaves
- 2 cups green or brown lentils, rinsed
- 2 tbsp olive oil
- 2 tsp ground cumin
- 3 carrots, diced
- 3 celery stalks, diced
- 3 cups fresh spinach
- 4 cloves garlic, minced
- 8 cups low-sodium vegetable or chicken broth
- Fresh parsley for garnish
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Rinse Lentils → Place lentils in colander; rinse thoroughly.
- Prep Veggies Dice onion, carrots, celery evenly.
- Layer Crockpot Add lentils, veggies, garlic, tomatoes, spices, bay leaves.
- Add Broth Pour in broth; stir gently.
- Drizzle Oil Add olive oil for richness.
- Slow Cook Low 8 hours or high 4 hours.
- Remove Bay Leaves Discard before serving.
- Add Spinach Stir in spinach last 30 minutes.
- Brighten Add lemon juice off heat.
- Serve Garnish with parsley and extra pepper—enjoy this nourishing bowl!
Notes
- No need to soak lentils—they cook perfectly.
- Soup thickens as it sits—add broth when reheating.
- Leftovers taste even better day 2.
- Serve with crusty bread or keep it light.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 165Total Fat 5gSaturated Fat 1gUnsaturated Fat 5gCholesterol 5mgSodium 1060mgCarbohydrates 22gFiber 9gSugar 5gProtein 11g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Lentils → Green or brown; no need to soak.
- Vegetables → Carrots, celery, onion, garlic, spinach.
- Diced Tomatoes → Canned with juice for richness.
- Vegetable Broth → Low-sodium to control salt.
- Spices → Cumin, smoked paprika, turmeric, bay leaf.
- Lemon → Fresh juice added at end for brightness.
- Spinach → Fresh or frozen; added last 30 min.
- Fresh Herbs → Parsley or cilantro for garnish.
Variations and Substitutions
- Protein Boost → Add chicken, sausage, or turkey.
- Spicy → Red pepper flakes, cayenne, or harissa.
- Creamy → Stir in coconut milk or Greek yogurt at end.
- Curry Twist → Curry powder + coconut milk.
- Italian → Add Italian seasoning + Parmesan rind.
- Low-Sodium → Use no-salt-added tomatoes and broth.
Storage Options
- Refrigerator → Airtight container up to 5 days.
- Freezer → Freeze in portions up to 4 months.
- Reheating → Warm with splash of broth; flavors improve.
Dish Gallery
Please share this Crockpot Lentil Soup with your friends and do a comment below about your feedback.
We will meet you on next article.
Until you can read, Crockpot Lemon Herb Chicken
