Lentil Soup Recipe
Make this hearty lentil soup in the slow cooker for a delicious and easy weeknight meal filled with plant-based protein.
Serving6 servings
Ingredients
- 2 Tablespoon olive oil
- 2 shallots, diced
- 4 stalks celery, sliced into half-moons
- 4 medium carrots, sliced into rounds
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 2 bay leaves
- 1 Tablespoon herbs de provence
- 28 ounces crushed tomatoes, (1 can)
- 4 cups vegetable stock
- 1⅔ cups French green lentils
- 2 inch Parmesan rind
- 2 handfuls spinach
- Additional salt and pepper to taste
Instructions
- Saute. Heat the olive oil over medium-high heat in a large skillet. Add the shallots, celery, and carrots. Season with salt and saute until the veggies have softened. Turn off the heat.
- Load the slow cooker. Transfer the sauteed veggies to the slow cooker along with the pepper, garlic powder, bay leaves, herbs de province, crushed tomatoes, vegetable stock, lentils, and parmesan rind.
- Cook. Close the slow cooker and cook on high for 4 hours.
- Finishing touches. At the end of the cooking time, remove the lid from the slow cooker. Remove the parmesan rind and stir in the spinach. Stir until the spinach has melted.
- Season. Taste the soup and season with additional salt and pepper to taste.
Notes
- For those meat lovers, you can add additional flavor by cooking up and adding Italian sausage to this crockpot lentil soup recipe.
- Adding more vegetables is a great option. Diced bell peppers and sweet potato would be perfect for cozy soups like this.
- Switch out the green lentils for red lentils and create a red lentil soup.
- Replace some of the vegetable broth with some coconut milk to turn this into a creamy slow cooker version, but be sure to add it at the end.
Nutrition
Calories: 320 kcal · Carbohydrates: 50 g · Protein: 18 g · Fat: 7 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 4 g · Cholesterol: 2 mg · Sodium: 1279 mg · Potassium: 1081 mg · Fiber: 21 g · Sugar: 11 g · Vitamin A: 7531 IU · Vitamin C: 18 mg · Calcium: 148 mg · Iron: 7 mg