Soups/ Starters/ Vegan recipes/ Vegetarian recipes

Slow Cooker Lentil Soup with Vegetables

Slow Cooker Lentil Soup with vegetables, a delicious meat-free soup that goes down a treat on a cold day. Suitable for a vegetarian or vegan diet, but filling enough that even meat lovers will appreciate it. Gluten free, low carb, low calorie, high vegetable protein.

Overhead shoot of a white bowl with slow cooker lentil soup

Lentils -a superfood with countless healthy benefits

I’ve make quite a lot of soups recently, probably because on this cold weather they just work wonders.

And also because soups are super healthy. Brown lentils, for instance, have a high protein and fibre content, improve digestion and maintain a healthy heart, amongst other proven benefits.

They also keep one full for longer. And if you combine this superfood with other vegetables like carrots, peppers or spinach, you get the perfect recipe for a great meal.

Cold weather or not, this is a real treat. Whether or not your follow the veganuary trend, you have to give this amazing slow cooker soup a try.

I’m not doing the vegan eating, however, I am trying my best to eat healthy food, and I’m using my slow cooker on a daily basis to cook easy, delicious and healthy recipes.

Collage of 3 photos to show how to make slow cooker lentil soup

I strongly believe that there is no such a thing as right or wrong in cooking, it is all up to one’s taste.

I don’t usually have a recipe in mind when l go shopping, l usually buy whatever takes my fancy and decide at home what l could cook based on the ingredients l have.

Most of my dishes are made up, as some vegetables just go so well together. If l have fresh spinach in the fridge, l tend to throw a bit in pretty much everything l cook.

No harm can be done, it just adds extra goodness to any dish.

You can replace spinach with kale or cavolo nero, they should not change the texture very much. Use more vegetable stock (broth) if you don’t want a thick stew-like consistency.

How do you make lentil soup in the slow cooker?

For this soup I used 3 cups of vegetable broth, but if you don’t like a thick soup, use 4 cups.

A white bowl of vegan slow cooker lentil soup

I never soak the lentils before cooking, not sure if that changes the cooking time in any way, l wouldn’t think so, although l might be wrong.

Unlike the split red lentils, which cook really quickly, the brown ones need a bit longer to cook through. This soup was ready in about 5 hours on slow, so on high it should be ready in about 3 hours or less.

Now, I hardly ever use strong spices when I make lentil soup, as I prefer the more “natural” taste of the lentils and vegetables.

So salt and pepper are usually on my list, but you can safely use a pinch of cumin, coriander seeds, turmeric, and chilli. The only time l used spices was with my Red lentil sweet potato carrot soup { V +GF}, and surprisingly, l absolutely loved it.

Healthy food is actually a lot easier to make than people think, and these very simple ingredients make the best dishes.

Overhead shoot of a white bowl of slow cooker lentil soup with 2 spinach leaves on the side

If you’ve liked my SLOW COOKER LENTIL SOUP or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.

5 from 1 vote
Overhead shoot of a while bowl of slow cooker lentil soup with vegetables
Slow Cooker Lentil Soup
Prep Time
5 mins
Cook Time
5 hrs
Total Time
5 hrs 5 mins
 

Slow Cooker Lentil Soup with vegetables, a delicious meat-free soup that goes down a treat on a cold day. Suitable for a vegetarian or vegan diet, but filling enough that even meat lovers will appreciate it. Gluten free, low carb, low calorie, high vegetable protein.

Course: Soup
Cuisine: International
Keyword: easy slow cooker soups
Servings: 3 peoople
Calories: 332 kcal
Author: Daniela Anderson
Ingredients
  • 1 cup brown lentils
  • 2 carrots
  • 1 onion
  • 1 cup frozen mixed peppers ( or fresh ones)
  • 2 garlic cloves
  • 3 cups vegetable stock
  • 2 tbsp tomato paste
  • 1 cup fresh spinach
  • 1 parsnip
  • salt and pepper
  • parsley to garnish
  • 1 tsp dried thyme
Instructions
  1. Peel and chop the onion, garlic, carrots and parsnip, and add them to the slow cooker together with the frozen chopped mixed peppers and lentils.

  2. Add the vegetable stock, and leave to cook on low for 5 hours, or 3 hours on high. If you like your soup thinner, add one more cup of vegetable stock.

  3. Once the lentils and veggies are cooked, add the spinach, tomato paste, thyme and parsley, and season to taste with salt and pepper.

  4. Cook on high for 10-15 minutes so that the spinach can wilt.

  5. Serve hot!

Nutrition Facts
Slow Cooker Lentil Soup
Amount Per Serving
Calories 332 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Sodium 1072mg 45%
Potassium 1239mg 35%
Total Carbohydrates 63g 21%
Dietary Fiber 25g 100%
Sugars 11g
Protein 19g 38%
Vitamin A 172.1%
Vitamin C 75.7%
Calcium 10.5%
Iron 36.1%
* Percent Daily Values are based on a 2000 calorie diet.
Hearty brown lentil soup

Hearty brown lentil soup

 

 

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