Crock Pot Lentil Soup Recipe Vegan

CROCK POT VEGETARIAN LENTIL SOUP

Crock Pot Vegetarian Lentil Soup image

Healthy, satisfying, and comforting. Best served with a squeeze of lemon or a splash of white wine vinegar.

Provided by dominiquedelsanto

Categories Lentil

Time 8h20m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1 lb green lentil
1 quart vegetable broth
4 cups water
4 celery ribs, diced
4 carrots, peeled and diced
1 onion, diced
6 -8 garlic cloves, minced
1 (14 ounce) can diced tomatoes
1 teaspoon dried oregano
3 sprigs fresh thyme
2 bay leaves
1 pinch cayenne pepper
salt and pepper
1/2 lb Baby Spinach, roughly chopped

Steps:

Combine all ingredients except spinach in crock pot. Cook on low heat for 8-10 hours, or until lentils have cooked and soup has thickened.
Stir in spinach and let sit, covered, a few minutes until spinach has completely wilted.

LENTIL-VEGGIE SOUP (CROCK POT)

Lentil-Veggie Soup (Crock Pot) image

This soup is easy to put together with basic food items that most of us have around. I found the recipe in Better Homes and Gardens Biggest Book of Slow Cooker Recipes, and I did some adjustments with the vegetables and herbs used. I was surprised at how good this very simple soup turned out.

Provided by Vino Girl

Categories One Dish Meal

Time 12h15m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 cup dry lentils
1 1/2 cups carrots, chopped
1 1/2 cups celery, chopped
1 1/2 cups onions, chopped
3 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 tablespoon dried parsley
2 bay leaves
3 1/2 cups vegetable broth (2 cans)
1 1/2 cups water
1 (14 1/2 ounce) can diced tomatoes
fresh ground black pepper, to taste

Steps:

Rinse lentils.
Place all ingredients except the pepper into a 4-6 quart slow cooker.
Cover and cook on low for at least 12 hours, or high for at least 5 hours.
Season with pepper and remove the bay leaves before serving.

CROCK POT LENTIL SOUP (VEGETARIAN)

Crock Pot Lentil Soup (Vegetarian) image

I wanted to make lentils on a cold winter's day, so I combined two recipes to create this one. Lentils are great tasting and so good for you. I hope your family enjoys this as much as mine does!

Provided by Heather3271

Categories One Dish Meal

Time 2h25m

Yield 15 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons extra virgin olive oil
1 large onion, chopped
3 celery ribs, sliced (on the diagonal is pretty)
2 tablespoons minced garlic cloves (or 3 cloves, finely chopped)
2 (1 lb) bags dried lentils, rinsed and sorted
2 lbs frozen vegetables (I like the broccoli, cauliflower, and carrot blend)
4 cups broth (I prefer vegetable)
2 (14 1/2 ounce) cans diced tomatoes
1 tablespoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes (or to taste)

Steps:

Heat oil in non-stick skillet over medium heat. Add onion and celery; cook until crisp-tender (about 3-5 minutes). Add garlic and saute, being careful not to burn.
Combine this with remaining ingredients in a large Crock-Pot. Cook on Low 4 hours or on High 2 hours, or until lentils are tender.
Garnish with shredded mozzarella cheese and finely chopped roasted red peppers. You could also serve over or stir in your favorite pasta or rice.
NOTE: For more crisp-tender texture, add the frozen veggies during last 30-60 minutes of cooking time. My kids don't like the taste of celery, so I chop it very finely so that it "disappears" in the soup.
For Vegetarian you must use Vegetable Broth.

Nutrition Facts : Calories 288.6, Fat 3, SaturatedFat 0.5, Cholesterol 0.1, Sodium 282.6, Carbohydrate 48.7, Fiber 22, Sugar 3.4, Protein 18.6

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2020-01-20 Sauté the onion in a large skillet until soft. Add the carrots, celery, and spices. Transfer the mixture to the slow cooker. Add the lentils, …
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In a large skillet, heat the olive oil over medium high. Once the oil is hot, add the onion. Cook the onion, stirring often, until it is very soft and beginning to nicely brown and break down, about 8 minutes. Add the carrots, celery, Italian seasoning, salt, smoked paprika, and pepper. Sauté until the carrots and celery are barely soft, about 2 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Transfer to a 6-quart or larger slow cooker.
To the slow cooker, add the lentils, diced tomatoes, crushed tomatoes, and vegetable broth. Cover and cook on high for 3 to 4 hours or low for 6 to 8 hours, or until the lentils are tender and retain a slight amount of pleasant chew but are not mushy.
Remove the Parmesan rind (if using). Stir in the red wine vinegar and sugar. If the soup is too thick for your liking, thin with a bit of water or additional broth until you reach your desired consistency. Taste and adjust the seasonings as desired. Serve hot with a sprinkle of parsley, Parmesan (if using), and bread for dipping.

Crock Pot Lentil Soup Recipe Vegan

CROCK POT VEGETARIAN LENTIL SOUP

Healthy, satisfying, and comforting. Best served with a squeeze of lemon or a splash of white wine vinegar.

LENTIL-VEGGIE SOUP (CROCK POT)

This soup is easy to put together with basic food items that most of us have around. I found the recipe in Better Homes and Gardens Biggest Book of Slow Cooker Recipes, and I did some adjustments with the vegetables and herbs used. I was surprised at how good this very simple soup turned out.

CROCK POT LENTIL SOUP (VEGETARIAN)

I wanted to make lentils on a cold winter's day, so I combined two recipes to create this one. Lentils are great tasting and so good for you. I hope your family enjoys this as much as mine does!

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