Description

This hearty Lentil and Vegetable Soup is a comforting and nutritious meal perfect for any day. Made with green or brown lentils, fresh vegetables, and aromatic spices, it’s slow-cooked to tender perfection in a crockpot, delivering deep flavors and a satisfying texture. Ideal for a cozy lunch or dinner, this vegan and gluten-free soup offers a wholesome blend of protein, fiber, and essential nutrients.

Ingredients

Scale

Soup Ingredients

1 cup green or brown lentils, rinsed
4 cups vegetable broth
2 medium carrots, diced
2 celery stalks, diced
1 medium onion, chopped
3 cloves garlic, minced
1 can (14 ounces) diced tomatoes
1 teaspoon dried thyme
1 teaspoon smoked paprika
Salt and pepper to taste

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Instructions

Prepare Ingredients: Rinse the lentils thoroughly under cold water. Dice the carrots and celery, chop the onion, and mince the garlic.
Add to Crockpot: Combine the rinsed lentils, vegetable broth, diced carrots, celery, chopped onion, minced garlic, diced tomatoes, dried thyme, and smoked paprika in your crockpot.
Season: Add salt and freshly ground pepper according to your taste preferences, ensuring the soup is well-seasoned from the start.
Cook: Cover the crockpot and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the lentils and vegetables are tender and flavors meld beautifully.
Final Touches: Once cooked, taste and adjust the seasoning if necessary. Serve the soup warm, accompanied by crusty bread or a fresh salad for a complete meal.

Notes

Ensure lentils are rinsed well to remove any debris or dust.
For a thicker consistency, cook uncovered for the last 30 minutes to reduce excess liquid.
You can add chopped spinach or kale in the last 15 minutes for extra greens.
This soup freezes well; store in airtight containers for up to 3 months.
Adjust spices according to your preference; adding a pinch of cayenne pepper can add a mild heat.