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Crockpot Vegetable Lentil Soup

Crockpot vegetable lentil soup with carrots kale and tomato broth in bowl

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This is a simple, budget-friendly soup that transforms humble ingredients into a deeply satisfying and comforting meal. The slow cooker does all the work, filling your home with a welcoming aroma and delivering a nourishing dinner with minimal effort.

Ingredients

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  • 1 tablespoon olive oil
  • 1 large yellow onion, diced
  • 3 medium carrots, peeled and diced
  • 3 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 1/2 cups brown or green lentils, rinsed and picked over
  • 1 (28-ounce) can crushed tomatoes
  • 6 cups vegetable broth (low-sodium preferred)
  • 2 teaspoons dried thyme
  • 1 teaspoon smoked paprika
  • 2 bay leaves
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 3 cups chopped hearty greens (kale, spinach, or Swiss chard)

Instructions

  1. For best flavor, heat olive oil in a skillet over medium heat. Add onion, carrot, and celery. Cook until vegetables begin to soften, about 8-10 minutes. Stir in garlic and cook for 1 minute until fragrant. (This step is optional; you can add raw vegetables directly to the slow cooker.)
  2. Transfer the vegetable mixture to a 6-quart or larger slow cooker.
  3. Add the rinsed lentils, crushed tomatoes, vegetable broth, dried thyme, smoked paprika, bay leaves, salt, and pepper to the slow cooker. Stir well to combine.
  4. Cover and cook on LOW for 6 hours or on HIGH for 3-4 hours, until lentils are tender.
  5. In the last 30 minutes of cooking (for kale) or last 10 minutes (for spinach/chard), stir in the chopped greens until wilted.
  6. Discard the bay leaves. Taste and adjust seasoning with more salt and pepper as needed before serving.

Notes

Brown or green lentils are essential; red lentils will become mushy. Soup thickens upon standing; add a splash of broth or water when reheating if desired. This soup freezes very well for up to 3 months.

Nutrition