Lentil and Vegetable Soup: A Wholesome Crockpot Power Bowl

For those days when you want something nourishing, hearty, and deeply satisfying, look no further than this Lentil and Vegetable Soup. Brimming with fiber-rich lentils, vibrant vegetables, and aromatic spices, this slow cooker recipe is a true powerhouse of flavor and nutrition. Best of all? It’s 100% plant-based and incredibly easy to make.

Lentil soup has long been a staple in kitchens around the world, from Indian dals to Mediterranean stews. Its popularity comes from its adaptability, affordability, and the hearty comfort it provides without heaviness. This version combines green or brown lentils with classic soup veggies and a smoky touch of paprika for a meal that’s as delicious as it is health-conscious.

With everything cooked in one pot and minimal prep required, this soup is a busy cook’s dream. Whether you’re meal-prepping for the week or feeding a hungry family, it’s a satisfying dish you’ll turn to again and again.

---

Ingredients

Ingredient	Quantity
Green or brown lentils (rinsed)	1 cup
Vegetable broth	4 cups
Carrots (diced)	2 medium
Celery stalks (diced)	2
Onion (chopped)	1 medium
Garlic (minced)	3 cloves
Diced tomatoes (canned)	1 can (14 oz)
Dried thyme	1 teaspoon
Smoked paprika	1 teaspoon
Salt and pepper	To taste

Ingredient Notes:

• Use brown or green lentils for the best texture—they hold their shape well during slow cooking.
• Add chopped kale or spinach near the end for an extra nutritional boost.
• Swap out the carrots or celery for seasonal produce like parsnips, sweet potatoes, or bell peppers.

---

Equipment Needed

• Crockpot / Slow Cooker: Gently simmers everything to tender perfection, no stirring needed.
• Cutting board & knife: For prepping vegetables and garlic.
• Measuring cups/spoons: To ensure accurate proportions of broth and seasonings.
• Ladle: For easy serving.

Using a crockpot streamlines this already-simple recipe—just toss everything in and let it work its magic.

---

Step-by-Step Instructions

Start by rinsing the lentils under cold water and checking for any small stones. Dice the carrots and celery, chop the onion, and mince the garlic.

Place all the ingredients—lentils, broth, chopped vegetables, garlic, canned tomatoes (with juice), thyme, smoked paprika, salt, and pepper—into the crockpot. Stir gently to combine.

Cover and cook on low for 6 to 7 hours or high for 3 to 4 hours, until the lentils and vegetables are tender.

Taste and adjust seasoning as needed. If you prefer a thicker soup, mash a few spoonfuls of lentils against the side of the pot and stir.

Serve hot with crusty bread or a fresh green salad for a wholesome, satisfying meal.

---

Tips and Variations

Tips for Success:

• No need to soak lentils beforehand—just rinse and cook.
• For a thicker broth, reduce the amount of liquid by ½ cup or let the soup simmer uncovered for the last 30 minutes.
• Add lemon juice or apple cider vinegar at the end for brightness.

Flavor Boosters:

• Add a pinch of red pepper flakes for gentle heat.
• Stir in a tablespoon of tomato paste for extra depth.
• Top with fresh parsley or a swirl of olive oil for an elegant finish.

Variations:

• Protein Boost: Add a can of chickpeas or white beans.
• Leafy Greens: Stir in kale, chard, or spinach during the last 10 minutes.
• Grain Swap: Replace some lentils with cooked quinoa or barley for texture variety.

---

Serving Suggestions

Serve this soup in wide bowls, garnished with a drizzle of olive oil or a sprinkling of fresh herbs. A slice of toasted sourdough or multigrain bread makes the perfect companion for soaking up the flavorful broth.

Pair with a simple side salad dressed in lemon vinaigrette for a light, refreshing contrast.

For a heartier presentation, top with a spoonful of plant-based yogurt or a handful of crunchy roasted chickpeas.

---

Pairings

This soup’s earthy, hearty profile pairs beautifully with crisp, light beverages that enhance its depth:

• Dry white wine like Sauvignon Blanc or Pinot Grigio cuts through the richness and complements the herbs.
• A light amber ale offers subtle maltiness that pairs well with smoked paprika.
• Herbal teas such as peppermint or chamomile balance the savory flavors.
• For something bright and cooling, try sparkling cucumber water or lemon-infused seltzer.

---

Storage and Reheating

Let the soup cool completely before storing. It keeps well in airtight containers in the refrigerator for up to 5 days.

To freeze, ladle into freezer-safe containers, leaving space for expansion. It can be stored for up to 3 months. Thaw overnight in the fridge before reheating.

Reheat gently on the stovetop or microwave, adding a splash of broth or water if needed. Stir well to restore the creamy consistency.

---

Nutritional Information

Per serving (approx. 1½ cups):

• Calories: 230
• Fat: 4g
• Carbohydrates: 35g
• Protein: 12g
• Fiber: 10g
• Sugar: 5g
• Sodium: 620mg

Allergens: Naturally gluten-free and vegan. Check broth for gluten or soy.

Nutrition information is automatically calculated, so should only be used as an approximation.

---

Conclusion

This Lentil and Vegetable Soup is everything you want in a weeknight meal—hearty, healthy, and hands-off. It’s the kind of dish that gets better with time, stores beautifully, and leaves you feeling warm, full, and nourished. Whether you’re feeding a family or prepping lunches for the week, it’s a simple recipe that always delivers.

Tried it with a twist? Added extra veggies or a new spice? Share your creations in the comments or tag us online—we love seeing your wholesome kitchen wins!

---