Classic Crockpot Lentil Soup
A hearty and comforting lentil soup made easy in your crockpot. This recipe features tender lentils, aromatic vegetables, and a savory broth, perfect for a wholesome meal.
Equipment
- Large Skillet
- 6-quart or larger Crockpot
Ingredients
Main Ingredients
- 1 cup dry brown or green lentils, rinsed
- 6-8 cups vegetable broth low sodium
- 1 cup diced carrots
- 1 cup diced celery
- 1 medium diced yellow onion
- 3-4 cloves minced garlic
- 1 (14.5 ounce) can diced tomatoes, undrained
Seasoning & Optional
- 1-2 tablespoons olive oil optional, for sautéing aromatics
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon salt to start, adjust to taste
- 1/4 teaspoon black pepper to start, adjust to taste
Instructions
Preparation
- Peel and dice carrots, celery, and onion, then mince the garlic.
- Optionally, sauté the diced onion, carrots, and celery in olive oil for 5-7 minutes until soft. Add minced garlic and cook for another minute until fragrant to enhance flavor.
Cooking in Crockpot
- Transfer the prepared vegetables to a 6-quart or larger crockpot.
- Add rinsed lentils, vegetable broth, undrained diced tomatoes, dried thyme, and bay leaf to the crockpot.
- Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper initially, adjusting later to taste.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until lentils are tender.
Finishing Touches
- Once cooked, remove the bay leaf and taste the soup.
- Adjust salt and pepper as needed, and stir in more hot broth or water if a thinner consistency is desired.
Notes
Sautéing the aromatics at the beginning significantly deepens the flavor of the soup. For an extra rich flavor, consider using homemade vegetable broth. This soup stores well and can be frozen for future meals.