Slow Cooker Lentil & Veggie Soup
This Slow Cooker Lentil & Veggie Soup is hearty, easy and delicious. Packed with veggies & simmered all day in the most delicious vegan broth!
Equipment
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
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.
Nutrition
Calories: 224kcal | Carbohydrates: 37g | Protein: 14g | Fat: 1g