Slow Cooker Lentil & Veggie Soup
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This Slow Cooker Lentil & Veggie Soup is hearty, easy and delicious. Packed with veggies & simmered all day in the most delicious vegan broth!
The slow cooker has been my friend lately – we’re still “enjoying” summer heat while I’m craving all things fall. And this Slow Cooker Lentil & Veggie Soup is my new favorite! It has lots of veggies, fiber-packed lentils and a really yummy vegan broth. It is freezer-friendly and is great for meal prep!
here’s what you need
ingredients
- brown lentils
- diced fire roasted tomatoes
- carrots
- celery
- yellow onion
- garlic
- smoked paprika, cumin, pepper
- vegan beef broth
- spinach
- lemon juice
equipment
Break out the slow cooker!
steps
step 1: prep
The great thing about any slow cooker recipe is that all you have to do is prep and dump.
Cut up your veggies and add them to the slow cooker with the dry lentils, canned tomatoes, spices and broth. Give it a mix and cover.
The cook time will depend on how small (or large) you cut your veggies. I went on the smaller side and this takes about 5-6 hours to cook on high.
step 2: finish & serve
Once the lentils & veggies are tender, you just need to stir in some spinach. I also like to check the seasonings as this point. You shouldn’t need to add salt, but you might want to add a splash of lemon juice for some acid.
Ladle the soup into bowls and dig in!
Some buttered bread on the side won’t hurt either!
tips & tricks
Be sure to rinse and pick through the lentils before adding them to the slow cooker. You can sub green lentils.
Since we aren’t pre-cooking any of the veggies, you want them to be on the smaller side and for them to have a similar shape. This will ensure they cook fully and at the same time.
The vegan beef broth adds A LOT of flavor. If you need to use a different broth, you may need to add additional seasonings to the soup.
For stovetop: heat some oil in a stock pot over medium heat. Add the carrots, celery, onion, garlic & dry seasonings. Cook down for 3-5 minutes, or until they start to get tender. Pour in the broth, tomatoes & lentils. Bring to a boil, cover, lower the heat and simmer for 20-30 minutes (or until the veggies & lentils are tender). Stir in the spinach and adjust the seasonings as needed.
To freeze: allow the soup to cool completely, transfer to freezer-safe containers and keep in the freezer for 3-4 months.
need more recipe inspo? check these out:
Slow Cooker Lentil & Veggie Soup
Ingredients
- 1.5 cups brown lentils dry, see notes
- 1 15-ounce can diced fire roasted tomatoes
- 1 cups carrots peeled & diced
- 1/2 cup celery diced
- 1 yellow onion diced
- 4 cloves garlic minced
- 1/2 teaspoon smoked paprika
- 1/2 tsp cumin
- 1/2 tsp pepper
- 6 cups vegan beef broth see notes
- 2 handfuls spinach
- lemon juice optional
Equipment
Instructions
- Add all of the ingredients (except the spinach and lemon juice) to a slow cooker. Mix to combine. Cover and cook on high for 5-6 hours or low for 7-8 hours – or until the veggies & lentils are tender.
- Add the spinach and mix until wilted. Taste and adjust the seasonings as needed – add salt and lemon juice to your taste.
- Spoon into bowls and enjoy!
Video
Notes
- Be sure to rinse and pick through the lentils before adding them to the slow cooker. You can sub green lentils.
- Since we aren’t pre-cooking any of the veggies, you want them to be on the smaller side and for them to have a similar shape. This will ensure they cook fully and at the same time.
- The vegan beef broth adds A LOT of flavor. If you need to use a different broth, you may need to add additional seasonings to the soup.
- For stovetop: heat some oil in a stock pot over medium heat. Add the carrots, celery, onion, garlic & dry seasonings. Cook down for 3-5 minutes, or until they start to get tender. Pour in the broth, tomatoes & lentils. Bring to a boil, cover, lower the heat and simmer for 20-30 minutes (or until the veggies & lentils are tender). Stir in the spinach and adjust the seasonings as needed.
- To freeze: allow the soup to cool completely, transfer to freezer-safe containers and keep in the freezer for 3-4 months.
