Vegetarian Crockpot Lentil Soup

Julie Wunder

This Vegetarian Crockpot Lentil Soup recipe is the perfect cozy slow cooker soup. This rich and tasty soup is meatless with lentils, kale, onions, garlic, and carrots to fill the pot. This soup is naturally clean eating, vegan, dairy-free, and gluten-free!

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Prep Time 10

Cook Time 8

Total Time 8 10

Course Appetizer, Soup

Cuisine American

Servings servings

Calories 321 kcal

Ingredients

4 carrots, sliced
1 onion, chopped
3 cups dried lentils
10 cups low sodium vegetable broth
2 teaspoons minced garlic
1 teaspoon dried rosemary
2 teaspoons dried thyme
2 bay leaves
salt & pepper to taste, I used ½ teaspoon of each
pinch red pepper, optional
6 cups fresh kale, chopped
1 lemon

Instructions

Get out a large crockpot.
Put the carrots, onion, lentils, broth, garlic, spices, salt, and pepper in the slow cooker and stir together.
Cook on low for 8 hours or high for 4 hours or until the lentils are tender. Depending on how much broth the absorbs, add a touch more broth.
Once cooked reduce heat to warm and stir in the kale until it is wilted. Squeeze the fresh lemon on top.
Remove the bay leaves and serve with crusty bread and/or a salad.

Notes

The pinch of red pepper does make it hot, just adds some flavor.

Store any leftovers in an airtight container in the fridge for up to five days.

You can freeze this Lentil Soup. Put it in individual freezer containers and freeze. Store for up to six months.

Nutrition

Calories: 321kcalCarbohydrates: 57gProtein: 23gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 118mgPotassium: 1075mgFiber: 25gSugar: 5gVitamin A: 10156IUVitamin C: 74mgCalcium: 137mgIron: 7mg

Keyword Crock Pot Lentil Soup, Crockpot Lentil Soup, Vegetarian Lentil Soup

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