Description

This crockpot lentil soup is warm, hearty, and incredibly healthy. Packed with vegetables, tender lentils, and cozy seasonings, it’s an easy dump-and-go slow cooker recipe that makes the perfect wholesome meal for any day of the week.

Ingredients

1 1/2 cups dried brown or green lentils, rinsed

1 onion, diced

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

1 (14.5-ounce) can diced tomatoes

6 cups vegetable or chicken broth

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon paprika

1 bay leaf

1/2 teaspoon salt (adjust to taste)

1/4 teaspoon black pepper

2 cups chopped spinach or kale (optional)

Juice of 1/2 lemon (optional, for brightness)

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Instructions

1. Add lentils, onion, carrots, celery, garlic, diced tomatoes, broth, thyme, oregano, paprika, bay leaf, salt, and pepper to the slow cooker.

2. Stir to combine.

3. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until lentils are tender.

4. Remove bay leaf.

5. Stir in spinach or kale during the last 10 minutes if using.

6. Add lemon juice for extra freshness if desired.

7. Taste and adjust seasoning before serving.

8. Serve warm with bread or a side salad.

Notes

Brown or green lentils hold their texture best.

For creamier soup, blend 1–2 cups and stir it back in.

Add cooked sausage or shredded chicken for extra protein.