I adore hearty soups for dinner, and this delicious crock pot vegetable lentil soup is my latest favorite! This slow-cooker lentil soup is a top pick from my readers!
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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.
Of course, if you’d like to add meat, you can certainly do that. Diced ham would be an easy and tasty addition.
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 than 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!
More Soup Recipes
- Navy Bean Soup
- Crock pot 15 Bean Soup
- Potato Soup
- Instant Pot Taco Soup
- Crock pot Chicken Noodle Soup
Crock Pot Vegetable Lentil Soup
Ingredients
- 1 16 oz. bag brown lentils
- 8 cups vegetable stock
- 1 15.5 oz. can 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
Instructions
- 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.
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Nutrition
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Borrowing suggestions of bay leaves and garlic, I used 1/4 teaspoon of smoked paprika. Subbing home grown butternut squash for potato. Going low and slow for 10 hours as I type. Can’t wait.
I am trying your recipe tomorrow and I hope it turns out well. I have one issue with your site. The ads make it miserable to find the recipe and directions. It took several minutes for a clear view of your recipe and that seems to be overkill. I can tell you that I can’t even tell you what they were advertising so it was lost on me. Thanks for the opportunity to voice a big problem that occurs with other sites as well.
Can you freeze this?
My soup is really thick. How can I make it more soupy?
Great recipe! The only thing I would adjust is the length of the cooking time. Like other comments, the lentils take much longer to cook. It’s more like 8-10 hours.
It took FOREVER for the lentils to cook, but it is delicious.
This looks delicious — do you cook the potatoes first or are you just dicing a raw russet and throwing it in to cook? Thank you@
I made this and we loved it, will definitely make it again! When it was done, my husband suggested using the emersion blender to thicken it up a little – it worked great!!
This recipe was really good. I will definitely make it again!
So yummy, I didnt put the potatoes and added garlic in but followed the exact recipe, will make again. My lentils weren’t cooked thoroughly but my crock pot is super old, will cook longer. Thanks will make againv