Name: Crockpot Tomato Basil Lentil Soup
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 25 min
Yield: 8
Cuisine: Mediterranean
Ingredients: ½ cup fresh basil, chopped (or 2 tbsp dried); 1 large onion, diced; 1 tbsp balsamic vinegar (optional); 1 tsp dried thyme; 1 tsp smoked paprika; 2 cans (14.5 oz each) fire-roasted diced tomatoes; 2 cups green or brown lentils, rinsed; 2 tbsp olive oil; 2 tsp dried oregano; 3 carrots, diced; 3 celery stalks, diced; 4 cloves garlic, minced; 6 cups low-sodium vegetable broth; Optional garnish: Parmesan, extra basil; Salt and pepper to taste

Savor Crockpot Tomato Basil Lentil Soup, a comforting Mediterranean stew with hearty lentils, ripe tomatoes, fresh basil, and aromatic garlic. This vegan, gluten-free slow-cooker meal is rich in protein and flavor, perfect for healthy dinners.

Why You’ll Love This Recipe

Crockpot Tomato Basil Lentil Soup is the ultimate healthy comfort food—protein-packed lentils simmer with sweet tomatoes, fragrant basil, and warm spices in a rich, savory broth that tastes like an Italian garden. It’s naturally vegan, gluten-free, low-calorie, and bursting with fiber and nutrients, making it ideal for weight loss, meal prep, or feeding a crowd on a budget. The slow cooker melds everything into a thick, satisfying soup while you’re away, with fresh basil stirred in at the end for vibrant flavor. Simple, nourishing, and endlessly versatile—this soup will warm your soul and become a staple in your healthy rotation.

Recipe Tips and Tricks

Rinse Lentils → Removes debris and reduces foam.
Use Green or Brown Lentils → They hold shape; red turn mushy.
Fire-Roasted Tomatoes → Instant depth and smokiness.
Add Basil Last → Preserves bright, fresh flavor.
Thicken Naturally → Mash some lentils at the end.
Finish with Balsamic → Optional drizzle for extra tang.

Yield: 8 Servings

Crockpot Tomato Basil Lentil Soup

Hearty vegan tomato basil lentil soup made effortlessly in the crockpot.

Prep Time 15 minutes

Cook Time 6 hours

Additional Time 10 minutes

Total Time 6 hours 25 minutes

Ingredients

½ cup fresh basil, chopped (or 2 tbsp dried)
1 large onion, diced
1 tbsp balsamic vinegar (optional)
1 tsp dried thyme
1 tsp smoked paprika
2 cans (14.5 oz each) fire-roasted diced tomatoes
2 cups green or brown lentils, rinsed
2 tbsp olive oil
2 tsp dried oregano
3 carrots, diced
3 celery stalks, diced
4 cloves garlic, minced
6 cups low-sodium vegetable broth
Optional garnish: Parmesan, extra basil
Salt and pepper to taste

Instructions

Rinse Lentils → Place lentils in colander; rinse thoroughly.
Prep Veggies → Dice onion, carrots, celery evenly.
Sauté Aromatics → Heat oil; cook onion, carrots, celery, garlic 5 minutes until soft.
Layer Crockpot → Add sautéed veggies to slow cooker.
Add Lentils → Pour rinsed lentils over veggies.
Pour Tomatoes → Add fire-roasted tomatoes with juice.
Season → Sprinkle oregano, thyme, paprika, salt, pepper.
Add Broth → Pour vegetable broth; stir gently.
Slow Cook → Low 6–8 hours or high 3–4 hours until lentils are tender.
Finish Bright → Stir in fresh basil and balsamic; garnish and serve this comforting soup!

Notes

Fire-roasted tomatoes add incredible depth.
Add fresh basil last to keep vibrant flavor.
Soup thickens as it sits—add broth when reheating.
Serve with crusty bread or over rice.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 142Total Fat 4gSaturated Fat 1gUnsaturated Fat 4gSodium 625mgCarbohydrates 21gFiber 7gSugar 5gProtein 8g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.