Slow Cooker Lentil and Vegetable Soup
This nourishing lentil and vegetable soup is loaded with protein-packed red lentils and colorful vegetables in a warmly spiced broth that cooks to thick perfection in the slow cooker. It is a completely plant-based meal that is both budget-friendly and deeply satisfying.
A hearty plant-based lentil soup full of vegetables and warming spices.
Nutrition per serving
Ingredients
Main
Vegetables
Liquid
Seasoning
Instructions
Combine All Ingredients
Add the rinsed red lentils diced carrots zucchini canned diced tomatoes and ground cumin to the slow cooker. Pour in the vegetable broth and stir everything together. Season generously with salt and black pepper.
Cook Until Tender
Cover the slow cooker and cook on low for 6 hours or on high for 3 hours. The lentils will break down naturally and thicken the soup as they cook. There is no need to soak red lentils before cooking.
Blend for Creaminess
For a creamier texture use an immersion blender to partially blend the soup directly in the slow cooker. Blend about half of the soup and leave the rest chunky for a satisfying texture contrast.
Adjust and Serve
Taste the soup and adjust seasoning with salt cumin and a squeeze of fresh lemon juice. Serve hot topped with a drizzle of olive oil fresh parsley and crusty bread on the side.
Substitutions
Common mistakes
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