Name: Vegetarian Lentil Soup
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 8
Cuisine: American Comfort Food
Ingredients: 1 cup dry green or brown lentils, rinsed; 3 medium carrots, diced; 3 celery stalks, diced; 1 can (15 ounces) diced tomatoes, undrained; 1 large yellow onion, diced; 4 garlic cloves, minced; 4 cups low-sodium vegetable broth; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1 bay leaf (optional); Salt and pepper to taste

Vegetarian Lentil Soup in the Crockpot blends earthy lentils with carrots, celery, and tomatoes, seasoned with warm spices. Slow-cooked to perfection, this hearty, nutritious soup offers a comforting, plant-based meal—ideal for a cozy day, filling your home with inviting aromas of wholesome goodness.

Recipe Tips and Tricks

Lentil Rinse: Rinse lentils thoroughly—removes dust and debris; no soaking needed for green or brown varieties.
Veggie Size: Dice carrots and celery evenly (about ¼-inch)—cooks consistently and blends into the broth.

Spice Bloom: Sauté spices with onions briefly—enhances flavor; add raw if you’re skipping the skillet.
Texture Control: Blend a portion for creaminess—leave some whole lentils for heartiness; use an immersion blender for ease.
Acidity Boost: Stir in lemon juice or vinegar at the end—brightens flavors without cooking out the zing.

Why You’ll Love This Recipe

You’re going to absolutely adore this Vegetarian Lentil Soup Crockpot Recipe—it’s a hearty, soul-nourishing bowl of goodness that’ll make you feel warm and cozy from the inside out! Imagine the gentle aroma of earthy lentils simmering all day with sweet carrots, crisp celery, and tangy tomatoes, all mingling with a perfect blend of spices like cumin and smoked paprika that fill your home with a comforting, inviting scent. You’ll love how this recipe takes simple, plant-based ingredients and turns them into a wholesome masterpiece with the slow cooker—just toss everything in and let it transform into a delicious, filling soup while you go about your day.

It’s perfect for those chilly days when you crave something substantial yet healthy, or a meatless Monday when you want a meal that’s as satisfying as it is good for you. The lentils cook down into tender perfection, the veggies add bursts of flavor and texture, and the spices weave through every spoonful, creating a soup that’s both comforting and vibrant. Serve it with a hunk of crusty bread, a dollop of yogurt, or just on its own, and feel the warmth spread with every bite. The crockpot makes it so effortless, letting the flavors meld into something so rich and tasty you’ll be amazed it’s this easy and meat-free. This isn’t just a soup—it’s a vegetarian lentil hug that’ll have you savoring every hearty spoonful and reaching for more before the pot’s even cool!

Yield: Serves 8

Vegetarian Lentil Soup

Hearty lentil soup with veggies and spices, slow-cooked.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 5 minutes

Total Time 8 hours 20 minutes

Ingredients

1 cup dry green or brown lentils, rinsed
3 medium carrots, diced
3 celery stalks, diced

1 can (15 ounces) diced tomatoes, undrained
1 large yellow onion, diced
4 garlic cloves, minced

4 cups low-sodium vegetable broth
1 teaspoon ground cumin
1 teaspoon smoked paprika

1 bay leaf (optional)
Salt and pepper to taste

Instructions

Hey there, let’s get this Vegetarian Lentil Soup Crockpot Recipe simmering—it’s going to be a hearty, wholesome treat! First, grab your slow cooker and start with those lentils—give them a good rinse under cold water until the water runs clear, then toss them in. Next, dice up your carrots and celery into little ¼-inch pieces—keep them even so they cook nicely—and add them to the pot. Throw in the diced onion and minced garlic—they’ll bring all that sweet and savory goodness as they soften.

Now, let’s build that flavor! Pour in the diced tomatoes (juice and all), vegetable broth, cumin, smoked paprika, and the bay leaf if you’re using it—smell those spices already? Give it all a big stir to mix everything up, then pop the lid on. Set your crockpot to low for 6-8 hours (or high for 3-4 if you’re in a hurry), and let it work its slow-cooker magic. Your kitchen’s going to fill with the most comforting, earthy aroma—pure coziness!
When the time’s up, lift the lid—the lentils should be tender and the veggies soft. Fish out that bay leaf if you used one, then give it a taste—add a pinch of salt and pepper until it’s just right. Want it creamier? Grab an immersion blender (or use a regular blender for half the batch) and blend a portion—leave some lentils and veggies whole for that hearty texture. Stir it all together and watch it turn into a beautiful, thick soup.
Serve it up hot—ladle that steamy goodness into bowls, maybe sprinkle some fresh parsley or a squeeze of lemon juice on top for a bright finish. Pair it with crusty bread or a dollop of yogurt if you’re feeling fancy, and dig in! You’ve just made a Vegetarian Lentil Soup that’s nourishing, flavorful, and oh-so-delicious—enjoy every warm, hearty spoonful!

Notes

Rinse lentils to keep it clean—makes a big difference!
Blend half for creamy-chunky balance—adjust to your liking.
Leftovers thicken up—thin with broth when reheating for day-two yum!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 59Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 137mgCarbohydrates 12gFiber 3gSugar 3gProtein 3g

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: Dry green or brown lentils (1 cup)—hold shape well; red lentils soften more but work too.

Carrots: Fresh carrots (2-3 medium)—diced for sweetness and color; baby carrots save prep time.
Celery: Fresh celery stalks (2-3)—crisp and savory; essential for depth.
Diced Tomatoes: Canned diced tomatoes (15 ounces)—juicy base; fire-roasted adds smoky flavor.

Onion: Yellow onion (1 large)—diced for sweet-savory backbone; white or red substitutes fine.
Garlic: Fresh minced garlic (3-4 cloves)—warm, aromatic punch; adjust to taste.
Vegetable Broth: Low-sodium broth (4 cups)—keeps it moist; homemade elevates the flavor.

Cumin: Ground cumin (1 teaspoon)—warm, earthy note; key to the spice profile.
Smoked Paprika: Adds smoky depth (1 teaspoon)—regular paprika works but less intense.
Bay Leaf: One leaf for subtle earthiness—remove before serving; optional but traditional.

Variations and Substitutions

Lentil Swap: Use red lentils or French green—red for creamier texture, French for firmer bite.
Veggie Options: Add spinach, kale, or zucchini—spinach in the last 30 minutes, zucchini with carrots.
Tomato Alternatives: Use crushed tomatoes or fresh diced—crushed for smoother broth, fresh for brightness.

Spice Variations: Swap smoked paprika for chili powder or turmeric—chili for heat, turmeric for warmth.
Broth Substitutes: Use chicken broth (non-vegetarian) or water with bouillon—adjust seasoning as needed.
Protein Boost: Stir in chickpeas or white beans—add with lentils for extra heartiness.

Low-Sodium Option: Cut broth salt, use more spices—keeps it flavorful and light.
Gluten-Free: Naturally gluten-free—just ensure broth is certified gluten-free.
Creamy Twist: Blend fully or add coconut milk—makes it velvety and rich.

Herb Touch: Use fresh thyme or parsley—stir in at the end for freshness.

Storage Options

Refrigerator: Store leftovers in an airtight container in the fridge for up to 5 days—reheat with a splash of broth.
Freezer: Freeze in a freezer-safe container for up to 3 months—thaw overnight in the fridge before reheating.