Packed full of lentils and veggies, this slow cooker lentil soup is a hearty, healthy, and heart-warming meal that is perfect for a cold fall or winter day. Use this recipe for a busy weeknight dinner or a simple weekend meal prep idea to enjoy healthy lunches all week long.
On a cold day, there is nothing quite like a bowl of soup. Whether you’re warming up from a walk in the rain, ski in the snow, or just cuddling under a blanket to keep warm, a bowl of soup is sure to warm the body and the soul. Better yet, a bowl of soup that cooks itself might actually be the best kind of soup there is! Aside from a bit of chopping, this crockpot lentil soup does most of the work for you, so you can go enjoy yourself, and return to the kitchen for a hearty bowl of lentil soup that is sure to fill you up and warm you up at the same time.
What You’ll Need
This simple vegetarian soup is jam-packed with pantry and kitchen staples, here’s what you’ll need:
- Lentils: You can use green lentils or brown lentils in this soup. I do not recommend using red lentils as they are very delicate and will not hold up well with the long cooking time in the crockpot.
- Onions, Carrots, and Celery: This classic vegetable trio is the foundation of any good soup.
- Garlic: Some freshly chopped garlic to add some flavor and fragrance.
- Diced Tomatoes: A simple can of tomatoes helps to thicken the soup and add a bit of sweetness and acidity at the same time.
- Kale: A generous handful of this cruciferous vegetable to add some greens. If you’re not a fan of kale, feel free to use spinach.
- Vegetable Broth: I used vegetable broth in this soup to make the recipe vegetarian, however, you could certainly use chicken broth if you prefer.
- Dried Herbs: A sprinkle of thyme, oregano, basil, and red chili flakes gives the soup a bit of Italian-inspired pizazz.
- Red Wine Vinegar: A little splash at the end to brighten the soup and balance the flavors.
- Parmesan Cheese: Finish the soup with a bit of freshly grated parmesan cheese for an extra creamy and salty bite.
Pro Tip: If you’re using fresh parmesan cheese (which I hope you are!), cut off the rind and add it to the slow cooker while the soup cooks. The rind will get super soft and break down as the soup cooks to thicken the broth and infuse the soup with a rich flavor. Simply remove whatever is left of the rind just before serving. You can also store leftover parmesan rinds in a plastic bag or container in the fridge or freezer until you are ready to use them.
