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- 1 cup green or brown lentils, thoroughly rinsed - 1 medium onion, finely chopped - 2 carrots, peeled and diced - 2 celery stalks, diced - 3 cloves garlic, minced - 1 can (14 oz) diced tomatoes with their juices - 6 cups vegetable broth (low-sodium recommended) The main star of this dish is the lentils. They are packed with protein and fiber. I prefer green lentils for their firm texture, but brown lentils work too. Both types give a nice base for the soup. Next, I add fresh vegetables. The onion adds sweetness, while the carrots and celery give crunch and flavor. Garlic brings warmth and depth to each bite. Together, these ingredients create a rich and vibrant taste. Don't forget the diced tomatoes! They add acidity and a beautiful color to the mix. The vegetable broth helps blend all the flavors together. I always choose low-sodium broth for better control over the saltiness. - 1 tablespoon extra virgin olive oil - 1 teaspoon dried thyme - 1 teaspoon ground cumin - 1 bay leaf - Sea salt and freshly cracked black pepper, to taste - Fresh parsley, chopped (for garnish) Seasoning makes this soup truly shine. I use olive oil for richness. Dried thyme and ground cumin add warmth and earthy notes. The bay leaf infuses a subtle flavor that ties everything together. Adjust the salt and pepper to your liking. This step is key! Before serving, I taste the soup and tweak the seasoning. Finally, I finish the soup with fresh parsley. It adds a pop of color and a fresh taste. When you serve it, the parsley brightens the bowl and makes it look inviting. The blend of these ingredients ensures your crockpot lentil soup is both flavorful and nutritious. {{ingredient_image_2}} 1. Rinsing lentils: Start by rinsing 1 cup of green or brown lentils under cool water. This step removes any dirt or debris. You want clean lentils for the best flavor. 2. Chopping vegetables: Chop 1 medium onion, 2 peeled carrots, and 2 celery stalks. Dice them into small pieces for even cooking. Mince 3 cloves of garlic. Fresh veggies add great taste. 1. Layering ingredients in the crockpot: In your crockpot, add the rinsed lentils first. Then, layer the chopped onion, diced carrots, and celery. Next, add the minced garlic. Pour in 1 can of diced tomatoes and 6 cups of vegetable broth. This mixture gives your soup a rich base. 2. Cooking times for low and high settings: Drizzle 1 tablespoon of olive oil over the mix. Sprinkle in 1 teaspoon of dried thyme, 1 teaspoon of ground cumin, and add 1 bay leaf. Gently stir all the ingredients to mix them well. Cover your crockpot and cook on low for 6-8 hours or on high for 4-5 hours. The lentils should be tender when done. 3. Adjusting flavor before serving: About 30 minutes before serving, taste the soup. Adjust the flavor with sea salt and freshly cracked black pepper to your liking. Don’t forget to remove the bay leaf before serving. Ladle the hot soup into bowls and garnish with chopped parsley for a fresh touch. Enjoy your hearty meal! - Selecting lentils: Choose green or brown lentils. They hold their shape well. Avoid red lentils for this recipe. They cook faster and turn mushy. - Chopping vegetables: Cut your onion, carrots, and celery into small, equal pieces. This ensures they cook evenly. Use a sharp knife to make chopping easy. - Even cooking: Layer the ingredients well in the crockpot. Place lentils at the bottom. This helps them cook evenly. Stir the mixture gently before cooking. - Spices and herbs: Use dried thyme and ground cumin. They add warmth and depth. For a twist, try adding smoked paprika or a pinch of cayenne. - Boosting nutrition: Add leafy greens like spinach or kale. They cook down and add vitamins. You can also include cooked quinoa or chopped nuts for protein. Pro Tips Soak Your Lentils: For even creamier lentils, soak them in water for a few hours or overnight before cooking. This can help reduce cooking time and improve texture. Customize Your Vegetables: Feel free to add or substitute other vegetables such as bell peppers, zucchini, or spinach to enhance flavor and nutrition. Add Heat: If you enjoy a bit of spice, consider adding a pinch of red pepper flakes or a diced jalapeño to the soup for some heat. Storage Tips: This soup stores well in the refrigerator for up to a week or can be frozen for up to three months. Just remember to cool it completely before freezing. {{image_4}} You can make this soup your own by adding different vegetables. Try bell peppers, zucchini, or even sweet potatoes. Each vegetable brings a new taste and texture. You can also think about adding protein. Sausage adds a rich flavor, while tofu keeps it light and healthy. Just chop the protein into small pieces and mix it in during cooking. Explore global flavors with your lentil soup. For a Mediterranean twist, add olives, feta cheese, and a squeeze of lemon. This will give your soup a bright and tangy taste. If you want something spicy, try an Indian version. Add curry powder or garam masala for warmth. You can even toss in some coconut milk for creaminess. These ideas will take your soup to new heights! After enjoying your soup, let it cool down. Once it’s cool, you can store it safely. - Refrigeration guidelines: Place the soup in an airtight container. It can stay fresh in the fridge for about 3 to 5 days. Make sure to label the container with the date. - Freezing portions for later use: If you want to keep the soup longer, freezing is a great option. Divide it into smaller portions. Use freezer-safe bags or containers. It can last up to 3 months in the freezer. Remember to leave some space in the container for expansion. When it’s time to heat up your soup, follow these methods to keep it tasty. - Proper methods for reheating soup: You can reheat the soup on the stove or in the microwave. If using the stove, heat it in a pot over medium heat. Stir it often to avoid sticking. For the microwave, use a microwave-safe bowl. Heat for 1-2 minutes, stirring halfway through. - Maintaining texture and flavor: Add a splash of broth or water if the soup seems thick. Stir well to mix it. This helps keep the lentils soft and the flavors bright. Enjoy your warm bowl of goodness! Can I use different types of lentils? Yes, you can use many types of lentils. Green and brown lentils work best for this soup. They hold their shape well during cooking. You can also try red lentils, but they cook faster and become mushy. Adjust your cooking time if you use them. How do I adjust the recipe for a smaller batch? To make a smaller batch, reduce each ingredient by half. Use ½ cup of lentils and 3 cups of vegetable broth. You can also cut the vegetables down to fit your needs. This way, you still get that rich flavor without making too much soup. Is lentil soup healthy? Yes, lentil soup is very healthy. Lentils are packed with protein, fiber, and essential nutrients. They help keep you full and satisfied. The fresh veggies boost vitamins and minerals, making this soup a nutritious choice. What are the calories per serving? Each serving has about 200 calories. This can vary based on the exact ingredients you use. The soup is filling and low in calories, making it a great option for meals. In this blog post, we explored how to make delicious crockpot lentil soup. We covered key ingredients like lentils, fresh veggies, and seasoning. I shared step-by-step instructions for preparing and cooking the soup. You learned tips for enhancing flavor and storing leftovers. Crockpot lentil soup is easy to customize based on your taste. This dish is nutritious and satisfying. With the right ingredients and care, anyone can make a hearty meal.

Hearty Crockpot Lentil Soup

A comforting and nutritious lentil soup made in a crockpot, perfect for chilly days.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine American
Servings 6
Calories 200 kcal

Ingredients
  

  • 1 cup green or brown lentils, thoroughly rinsed
  • 1 medium onion, finely chopped
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 14 oz can diced tomatoes with their juices
  • 6 cups vegetable broth (low-sodium recommended)
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon ground cumin
  • 1 leaf bay leaf
  • to taste sea salt and freshly cracked black pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • Begin by adding the rinsed lentils into the crockpot, followed by the chopped onion, diced carrots, diced celery, and minced garlic.
  • Next, pour in the can of diced tomatoes along with their juices, followed by the vegetable broth.
  • Drizzle the olive oil over the mixture, then sprinkle in the dried thyme, ground cumin, and add the bay leaf.
  • Gently stir all the ingredients to combine, making sure the lentils are fully submerged in the liquid.
  • Cover the crockpot with its lid and set it to cook on low for 6-8 hours or on high for 4-5 hours, until the lentils become tender and flavorful.
  • About 30 minutes before serving, taste the soup and adjust the seasoning with sea salt and freshly cracked black pepper according to your preference. Remember to remove the bay leaf before serving.
  • Ladle the hot soup into bowls and garnish with a generous sprinkle of freshly chopped parsley for a vibrant touch.

Notes

For an appealing presentation, serve the soup in rustic bowls and accompany it with crusty whole-grain bread for a comforting meal.
Keyword crockpot, healthy, lentils, soup, vegetarian