I’m finding that the older I get, the more I really adore hearty soups for dinner, and this delicious crock pot vegetable lentil soup is my newest recipe find!
Crock Pot Vegetable Lentil Soup Recipe
I originally found this recipe via an email sent by Forks Over Knives.
I made just a couple small changes to their recipe to suit our preferences, including replacing the spinach in the recipe with kale.
I LOVE kale in soups!
Forks Over Knives is a great site and it’s loaded with vegan recipes. You should definitely check it out when you get a chance!
Don’t worry, even if you’re not vegan or vegetarian, you’ll still love this tasty lentil soup. You’ll also want to check out my easy vegan chili for another incredible plant-based dinner recipe.
I don’t have a ton of experience cooking with lentils, and that’s another reason I was drawn to this soup.
I’m anxious to get creative and find more ways I can incorporate lentils into healthy dinner recipes.
This crock pot vegetable lentil soup recipe is super versatile, as most veggie soups are. You can omit or swap the veggies that you don’t like to create the flavor you’re looking for.
Speaking of flavor, I was really excited and surprised by just how flavorful this vegetable lentil soup was—and without any meat!
Summer’s warm temperatures seem to have extended farther into the fall season that normal, but I don’t care, because I’m ready to put my slow cooker to work even if it never actually gets cold here in Ohio.
Be sure to pin this yummy crock pot vegetable lentil soup, and while you’re visiting, pop over to my amazing crock pot white chicken chili recipe. You’re going to absolutely love that one!
Bean Soup Recipes
Crock Pot Vegetable Lentil Soup
- 1 16oz. bag brown lentils
- 8 cups vegetable stock
- 1 15.5oz. fire roasted diced tomatoes
- 2 medium white potatoes, diced
- 2 large carrots, sliced
- 1 stalk celery, sliced
- 1 large onion, diced
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 cups fresh kale, chopped
- Add all ingredients to the crock pot except the kale and stir. Cook on low for 6-7 hours.
- Add the kale and cook for another 15 minutes or until desired tenderness.
Adapted slightly from Forks Over Knives.All images and text © . If you would like to share this recipe on a website or social profile, please be sure to properly attribute by linking back to this page. If you share the recipe on your blog, please rewrite it in your own words, and again, include a link back. Thanks so much! :)