Slow Cooker Lentil Soup with Vegetables
Hearty, healthy, and packed with wholesome flavor, this Slow Cooker Lentil Soup with Vegetables is the perfect cozy meal for busy days! Loaded with tender lentils, fresh vegetables, and savory seasonings, this easy crockpot soup recipe is comforting, filling, and perfect for meal prep or family dinners.
Ingredients
- 1 ½ cups dry green or brown lentils, rinsed and drained
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 zucchini, diced
- 1 can (14 oz / 400 g) diced tomatoes
- 6 cups vegetable broth or water
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp ground cumin (optional for warmth)
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- Fresh parsley or cilantro, chopped (for garnish)
- Optional: spinach or kale leaves, chopped (added near the end of cooking)
Instructions
- Prepare vegetables: Dice onion, carrots, celery, zucchini, and mince garlic. Rinse lentils thoroughly.
- Sauté aromatics (optional): In a skillet, heat olive oil and sauté onion, garlic, carrots, and celery for 3–4 minutes until softened. This step enhances flavor but can be skipped.
- Combine ingredients in slow cooker: Add lentils, sautéed vegetables (or raw), zucchini, diced tomatoes, vegetable broth, thyme, oregano, cumin, bay leaf, salt, and pepper to the slow cooker. Stir well.
- Slow cook: Cover and cook on low for 6–7 hours or on high for 3–4 hours, until lentils are tender and flavors are well blended.
- Add greens: If using spinach or kale, stir in during the last 15–20 minutes of cooking.
- Finish and serve: Remove bay leaf. Adjust seasoning with salt and pepper. Garnish with fresh parsley or cilantro.