Description
A warm, hands-off crockpot lentil soup filled with wholesome ingredients, perfect for busy days.
Ingredients
Scale
- 1 cup lentils
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can diced tomatoes (14–15 oz)
- 6 cups vegetable broth
- 1 teaspoon thyme
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 bay leaves
- 1 tablespoon olive oil
Instructions
- Rinse the lentils under cold water and set aside. Chop the onion, dice the carrots and celery, and mince the garlic. Open the can of diced tomatoes.
- In a large crockpot, add the olive oil, chopped onion, diced carrots, diced celery, and minced garlic. Stir in the lentils, diced tomatoes (with juices), vegetable broth, thyme, cumin, bay leaves, salt, and pepper. Give everything a good stir to combine.
- Cover and cook on low for 360–480 minutes or on high for 180–240 minutes, until the lentils are tender and the vegetables are soft.
- Remove the bay leaves and taste. Adjust salt and pepper if needed. If you like a thinner soup, add a little extra broth or water; for a creamier texture, mash a small portion of the lentils with a spoon and stir. Serve hot.
Notes
Great for meal prep and tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 165
- Sugar: 3g
- Sodium: 250mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg