Go Back
- 1 cup green or brown lentils - 1 medium onion, diced - 2 carrots, diced - 2 celery stalks, diced - 2 cloves garlic, minced - 1 bell pepper (any color), diced - 1 can (14.5 oz) diced tomatoes, with juices - 6 cups vegetable broth - 1 teaspoon dried thyme - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 bay leaf - Salt and pepper to taste - 2 cups kale or spinach, chopped - 1 tablespoon olive oil - Fresh parsley, chopped (for garnish) This soup bursts with flavor and warmth. First, you need to gather the main ingredients. I love using green or brown lentils. They offer great texture and hold up well in the slow cooker. The diced onion, carrots, celery, and garlic add a rich base to the soup. Next, I include a bell pepper for color and sweetness. The diced tomatoes give it a nice tang. Don't forget the vegetable broth, which ties everything together. Thyme and cumin add depth to the soup. I always add smoked paprika for a hint of smokiness. For a final touch, the bay leaf gives a subtle flavor. Season with salt and pepper to taste. The kale or spinach adds freshness and nutrition. Drizzling in olive oil enhances the overall richness. Finally, I love to sprinkle fresh parsley on top for a bright finish. - Rinse 1 cup of lentils in cold water. - Dice 1 medium onion, 2 carrots, 2 celery stalks, and 2 cloves of garlic. - Dice 1 bell pepper of any color. - Gather all your ingredients: lentils, veggies, spices, and broth. - In your slow cooker, combine the rinsed lentils, diced onion, carrots, celery, garlic, and bell pepper. - Add 1 can of diced tomatoes with juices and pour in 6 cups of vegetable broth. - Stir in 1 teaspoon of dried thyme, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, and 1 bay leaf. - Season with salt and pepper to taste. Drizzle 1 tablespoon of olive oil over the mixture. - Set your slow cooker to low for 6-8 hours or high for 3-4 hours. - About 15 minutes before serving, stir in 2 cups of chopped kale or spinach until wilted. To make the best slow cooker lentil veggie soup, you need the right lentils. I suggest using green or brown lentils. They hold their shape well during cooking. Avoid red lentils, as they tend to get mushy. For flavor, fresh vegetables are key. Start with onion, garlic, carrots, and celery. These add depth to your soup. Use dried herbs like thyme and cumin for warmth. Smoked paprika gives a nice, smoky touch. Feel free to switch up the veggies! Zucchini, sweet potatoes, or bell peppers work great. You can even add a cup of corn for sweetness. If you want a lower sodium option, use low-sodium vegetable broth. You can also make your own broth. Just simmer water with herbs and leftover veggie scraps. Pair this soup with crusty bread or a fresh salad. A sprinkle of fresh parsley brightens the dish. You can also add a dollop of yogurt for creaminess. For extra flavor, consider toppings like croutons or cheese. These add crunch and richness to the soup. Enjoy your cozy meal! {{image_2}} For a gluten-free option, use certified gluten-free broth. This soup naturally fits a vegetarian and vegan diet. Lentils are high in protein, making them great for everyone. You can add fresh herbs like basil or cilantro. These herbs add a bright taste. Spices like turmeric or chili powder can also enhance the flavor. Experiment with different tomatoes, like fire-roasted or organic. Each type brings its own unique taste. In summer, try adding zucchini or corn for a fresh twist. Fall is perfect for swapping in sweet potatoes or butternut squash. These ingredients add warmth and depth to the soup. You can always adjust based on what is in season. To store leftovers, let the soup cool first. Once cooled, transfer it to a container. Use an airtight container for best results. This keeps the soup fresh and safe. You can also use glass jars or plastic bags. Make sure to remove excess air from bags. You can freeze this soup for later. Use freezer-safe containers or bags. Leave some space at the top for expansion. To reheat, thaw the soup overnight in the fridge. Heat in a pot over medium heat or use the microwave. Stir well to keep the texture smooth. This soup lasts about 4 to 5 days in the fridge. Always check for signs of spoilage. If it smells sour or has mold, throw it away. Fresh soup should smell hearty and delicious. Keep an eye on the color too. If it darkens, it may be time to discard it. How to make slow cooker lentil veggie soup without a slow cooker? You can make this soup on the stove. Start by sautéing onions, carrots, and celery in a pot. Then, add the rinsed lentils, diced tomatoes, vegetable broth, and spices. Bring it to a boil, then lower the heat. Simmer for about 30-40 minutes. Stir in the kale or spinach near the end. Can I add meat to this lentil soup? Yes, you can add meat. Cooked chicken or turkey works well. You can also use sausage for extra flavor. Just add the meat when you combine the other ingredients. What can I serve with lentil veggie soup? This soup pairs nicely with crusty bread or a fresh salad. You can also serve it with rice or quinoa for a filling meal. A dollop of yogurt can add creaminess, too. Is lentil veggie soup healthy? Yes, lentil veggie soup is healthy. Lentils are high in protein and fiber. They can help you feel full longer. The vegetables add vitamins and minerals, making this soup a nutritious choice. What are the benefits of lentils? Lentils are packed with nutrients. They are a great source of protein, iron, and folate. Eating lentils can help manage weight and reduce the risk of chronic diseases. They also support heart health. How to adjust the recipe for more or fewer servings? To adjust the recipe, simply multiply or divide the ingredients. For example, if you want to serve eight people, double the ingredients. If you want to serve four, cut the ingredients in half. Best practices for scaling ingredients When scaling, keep the same ratios. For spices, you might want to start with less and taste as you go. This way, you can control the flavor better. Always ensure you have enough broth to maintain the soup's consistency. You now know how to make a hearty lentil veggie soup. We covered key ingredients like lentils, veggies, and spices to build flavor. I shared simple steps for preparing and slow-cooking the soup. You also learned about storage tips and variations to try. Remember, this soup is not just nutritious but also versatile. Feel free to experiment with ingredients that you love. Enjoy your cooking, and savor each bowl of this delicious soup!

Slow Cooker Lentil Veggie Soup

Warm up with this delicious and nutritious Cozy Slow Cooker Lentil Veggie Soup that’s perfect for any day! Packed with wholesome ingredients like lentils, colorful veggies, and hearty spices, this soup will fill your home with comforting aromas. It's easy to make in your slow cooker, allowing the flavors to meld perfectly. Don’t miss out on this healthy recipe—click through to discover how to create a bowl of deliciousness that everyone will love!
Print Recipe Pin Recipe

Ingredients
  

1 cup green or brown lentils, rinsed

1 medium onion, diced

2 carrots, diced

2 celery stalks, diced

2 cloves garlic, minced

1 bell pepper (any color), diced

1 can (14.5 oz) diced tomatoes, with juices

6 cups vegetable broth

1 teaspoon dried thyme

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 bay leaf

Salt and pepper to taste

2 cups kale or spinach, chopped

1 tablespoon olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

In the slow cooker, add the rinsed lentils, diced onion, carrots, celery, garlic, and bell pepper.

    Pour in the diced tomatoes along with their juices, and add the vegetable broth.

      Stir in the thyme, cumin, smoked paprika, and bay leaf. Season with salt and pepper to taste.

        Drizzle olive oil over the mixture, cover, and set the slow cooker to low for 6-8 hours or high for 3-4 hours.

          About 15 minutes before serving, remove the bay leaf and stir in the chopped kale or spinach until wilted.

            Adjust seasoning as needed and allow the soup to sit for a few more minutes to meld the flavors.

              Ladle the soup into bowls and garnish with fresh parsley before serving.

                Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 6