Lentils may sound like a boring weeknight meal but I mean it when I say that this is truly one of my absolute favorite meals to come home to. It’s warm, soothing, filling and healthy and just leaves my heart happy. This super simple, easy Crockpot Vegetable Lentil Soup recipe will blow you away with delicious flavor and I can pretty much guarantee it will become a staple in your household. Not to mention, talk about a meal on a budget! Cheap and delicious, double whammy! One last little tip: I store these in multiple smaller sized containers and keep them in the freezer for an easy lunch or dinner. Grab it out of the freezer on your way to work. Leave it on your desk and by the time lunch rolls around it should almost be defrosted, just needs a little heating up!
For more delicious soups like this Crockpot Vegetable Lentil Soup, check out my soups + stews round-up.
- 1 white or yellow onion, chopped
- 2 cloves of garlic, finely chopped
- 4 cups of brown lentils, rinsed and drained
- 1 (15oz) can of diced tomatoes
- 2 cups of chopped carrots
- 1 cup of celery, chopped
- 8 cups of chicken or vegetable broth (I always use Imagine Brand Broth)
- 4 cups, packed, of baby spinach
- 1/4 tsp. ground cumin
- A dash of cayenne pepper (optional)
- Salt and pepper, to taste
- Heat 2 tbsp. of olive oil in a small pot over medium-high heat. Add the chopped onion, celery, and carrots, and chopped garlic seasoned with a little salt and pepper, and saute until tender, about 5-7 minutes.
- Place sauteed veggies in the crockpot.
- Now add the remaining ingredients to the crockpot, stir well. Cover and cook on high for 4-6 hours or low for 8-10 hours (preferably on low). IF you are able to, open and stir halfway through the cooking process–but if you aren’t home no worries they will be fine! When cooking time is done, serve and enjoy!
- You can also cook these over the stovetop, which I do all of the time. Do step one, add the remaining ingredients (except for the spinach) and bring the lentils to a low boil. Reduce heat to low, cover and cook for 2 hours. Then, add the spinach in small batches until the spinach is all wilted into the soup. Serve and enjoy!