Crock Pot Vegetable Soup with Lentils

Presume you come home on a chilly evening, your stomach growling, and all you want is a bowl of something warm and soothing. That’s when a hearty vegetable and lentil soup hits the spot. This crockpot vegetable soup with lentils is a fantastic choice for those chilly evenings or feverish days when you need an easy, vegan meal that warms you up. This lentil vegetable soup showcases a vibrant mix of fresh carrots, celery, and green beans, all paired with protein-rich lentils. You’ll get great results from this filling and nourishing soup.

Lentils? They’re a true nutritional gem, bursting with protein, fiber, and vital vitamins and minerals. As a fantastic source of plant-based protein, they’re a staple in many vegan and vegetarian diets. And the remarkable thing is, Lentils also boost heart health by helping to lower cholesterol levels and blood pressure. Moreover, they’re packed with antioxidants and have anti-inflammatory properties, which support overall well-being.

Have you ever noticed how crock pots seem to be the most excellent sidekick for busy folks? They make meal prep a breeze by letting you throw everything in and walk away so you can come home to a tasty, ready-to-eat meal. Just toss your ingredients in, set the timer, and let the crock pot do the work. This slow-cooking sorcery breaks down the lentils and veggies, turning them into a tender, delectable soup that’s ready whenever you are. Today, I’ll cover the benefits of this soup, show you how easy it is to make, and share a few expert tips.

• Cuisine: American
• Course: Main Course, Soup
• Prep Time:15 minutes
• Cook Time: 6 to 8 hours
• Servings: 10
• Calories: 302 kcal

Essential Ingredients You’ll Need

• 1 cup dried lentils (green or brown)
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 6 garlic cloves, minced
• 3 cups mushrooms (chopped)
• 3 carrots, diced
• 4 celery stalks, diced
• 1 cup diced tomatoes (fresh or canned)
• 1 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 2 cups green beans
• 6 cups vegetable broth
• Maple syrup (1 tablespoon)
• Bunch red chard (1/roughly chopped)
• 3 tablespoon lemon juice
• 1 lemon Zest 
• Pepper & Salt (For your taste)

Additional Ingredients (Optional)

• 1 bell pepper, diced (any color)
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• 4-5 sprigs rosemary
• 2 cups chopped spinach (or kale)
• Others: Quinoa,Barley,Buckwheat.

Equipment You Need

To prepare this crock pot vegetable soup, you’ll need:

• Large pot or Dutch oven: Will be perfect for making big batches and ensuring everything cooks evenly.
• Cutting board: For chopping vegetables.
• Sharp Knife: For chopping faster and easier.
• Measuring cups and spoons:To nail those ingredient measurements perfectly.
• Wooden spoon: For stirring the soup.
• Ladle: For serving.

Substitutions

• Lentils:  If you’re seeking a faster cooking option for your soup, consider using red lentils. They cook more quickly and break down easily, which helps thicken the soup beautifully and enhances its texture.
• Vegetable Broth: For a non-vegan twist, you can use chicken broth. But if you’re after a richer flavor, homemade vegetable broth is a fantastic choice for you.
• Spinach/Kale: Then, you can easily swap in other leafy greens like swiss chard or collard greens if you prefer.
• Tomatoes: If you’d like, you can swap out the diced tomatoes for tomato paste or even a splash of tomato juice.

How You Can Prepare Crock Pot Vegetable Soup with Lentils?

Rinse the Lentils

You have to begin by rinsing the lentils under cold water. You have to give them a quick check for any small stones or debris and then set them aside.

Prep Vegetables

Then, chop your vegetables into bite-sized pieces. Feel free to use your favorites—whatever veggies you enjoy the most. For this soup recipe, I use onion, garlic, carrots, celery, and bell pepper.

Sauté Aromatics

Now you have to warm up some olive oil in a large pot over medium heat. Then simply toss in the chopped onion and garlic, and let them cook until the onion is soft and fragrant, which should take about 3-4 minutes. It will caramelize and add flavor to soup. If your onions are sticking and starting to get too brown, just add a splash of vegetable broth to the pan. It’ll help loosen them up and boost the flavor, too!

Add Vegetables

Now, you have to add the carrots, celery, and bell pepper to the pot. You have to cook them for about 10 minutes or until they start to get a little tender. After 5 minutes, you have to add minced garlic and chopped mushrooms and then saute for the next 5 minutes.

You can also experiment with other vegetables like corn, leeks, fennel, chard, potatoes, okra, zucchini (or other squash), beets, cabbage, hot peppers, and broccoli.

Spice It Up

Stir in the ground cumin, paprika, dried thyme, and black pepper. Give the spices and vegetables a minute to hang out together—this will really boost their flavors.

Combine ingredients

Toss in the diced tomatoes and rinsed lentils, pinto beans, rosemary, and maple syrup, then stir to blend everything together.

Add Broth & Simmer

Next, pour in the vegetable broth so it covers everything, and then bring the mixture to a boil. Now you have to turn the heat down to low and let the soup simmer for about 30-35 minutes until the lentils and veggies are nice and fully cooked.

Add Greens and Lemon

Next, stir in the chopped spinach (or kale) and add a splash of lemon juice. Let the greens wilt down for around 5 minutes.

Season it As You Want

Finally, it’s time to give the soup a taste. Take a moment to sample it, and if you feel it needs a little extra seasoning, don’t hesitate to add a pinch of salt. Adjust to your liking to ensure the flavor is just right.

You can also season this crockpot vegetable soup with mushrooms; they will increase flavor and soak the broth. I am mentioning some herbs and spices that you can try, but always try 1-2 spices and at least 1 herb at a time. These are Oregano, Thyme, Cumin, Paprika, Rosemary, Parsley, Basil, Dill, and Bay leaves. I have used cumin and bay leaves, parsley, or rosemary for seasoning, and the first time, I also recommend you try it.

Serving Suggestions

Why not take your meal up a notch with some tasty sides? Dipping a slice of crusty whole-grain bread into your soup. If you’re craving something fresh, a crisp side salad with a light vinaigrette balances the soup’s richness. For drinks, a refreshing glass of iced herbal tea or a light white wine will complement the flavors beautifully.

Nutritional Information

Calories Per Serving	302
Fat	10g
Saturated Fat	1g
Polyunsaturated Fat	1g
Sodium	976 mg
Potassium	961 mg
Carbohydrates	42g
Fiber	17g
Sugar	9g
Protein	15g
Vitamin C	22 mg
Calcium	77 mg
Iron	5 mg

In A Nutshell

This veggie and lentil soup isn’t just a meal—it’s like getting a warm hug in a bowl. With its delicious flavors, nutritious ingredients, and simple prep, it’s perfect for anyone craving a hearty vegan dish. I hope you learned how you can cook this vegetable soup with lentils from scratch. Different vegetables and seasonings which I have mentioned. Give it a go, and be sure to let us know how it turned out and any fun tweaks you made to the recipe.

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