Lentil And Veggie Soup- Lentils, beans, carrots, mushrooms, and a handful of flavorful herbs and spices are simmered in a savory vegetable broth. Easy, comforting, and full of flavor, this lentil soup is sure to become a family favorite. Go about your day while the slow cooker does all the work.
Slow cooker soups are the perfect way to enjoy a warm and hearty meal without spending hours in the kitchen. Simply throw all of your ingredients into the slow cooker in the morning, and let it do its magic while you go about your day. When it's time for dinner, you'll have a delicious and nourishing soup to please everyone at the table. And best of all, slow cooker soups are easy to customize to your taste.
One of my favorite wintertime meals is this slow cooker lentil and vegetable soup. It's filling and packed with flavor. I love that I can prep all the ingredients the night before, then just put them in the slow cooker in the morning and let it do its thing. The lentils and veggies cook down into a delicious stew, and the whole house smells amazing when dinner rolls around. Plus, there's always enough for leftovers, which is always a bonus in my book. So if you're looking for a new soup recipe to try, definitely give this one a shot!
Why You'll Love This Lentil And Vegetable Soup Recipe
Made In The Crockpot- This hearty and filling soup is made entirely in the crockpot, making it a wonderful warm meal to come home to after a long day.
Full Of Flavor- Veggie and lentil soup is packed with flavor from the veggies, lentils, herbs, spices, and broth.
Warm And Comforting- Lentil soup is hearty and filling, making it the perfect comfort food on a chilly day.
Easy To Find Ingredients- You likely have most, if not all, of the ingredients for this soup at home.
Freezes Well- This soup freezes well for up to 3 months, making it a great meal to have on hand for busy weeknights.
Equipment Needed To Make Veggie And Lentil Soup
- Slow Cooker
- Stirring Spoon
- Measuring Cups and Spoons
- Ladle for Serving
Ingredients For Slow Cooker Lentil Soup
- White Onion
- Carrots
- Cremini Mushrooms
- Green Lentils
- Black Beans
- Diced Tomatoes
- Whole Kernel Corn
- Dried Basil
- Dried Oregano
- Dried Parsley
- Sea Salt
- Black Pepper
- Garlic Powder
- Onion Powder
- Dried Thyme
- Dried Rosemary
- Vegetable Broth
How To Make Lentil Vegetable Soup
This vegetable and lentil soup could not be any easier to make! Add all ingredients to the slow cooker and stir well. Cook on low for 6-8 hours or on high for 3-4 hours. That's it!
What to Serve/Pair With Slow Cooker Lentil Soup With Veggies
This soup is hearty and filling by itself but can be served with a side of crackers. Try pairing it with a green salad and some crusty bread for a complete meal.
Popular Substitutions & Additions
While this soup is delicious as written, there are a few popular substitutions and additions that you can make.
Herbs- Feel free to use any combination of fresh or dried herbs that you like. Some other great options include tarragon, sage, and cilantro.
Spices- If you want more of a kick, add some red pepper flakes, cayenne pepper, or chili powder.
Veggies- Any combination of veggies will work well in this soup. Other great options include kale, zucchini, yellow squash, and sweet potatoes.
Protein- To make this soup a bit more filling, you could add in some cooked tofu or chickpeas.
Canned Beans- If you don't have black beans on hand, feel free to use any canned beans in its place. Kidney beans, pinto beans, and great northern beans would all work well.
How To Reheat & Store Vegan Lentil Soup
What Is The Best Way To Store Lentil Soup?
To store, simply place the soup in an airtight container and store it in the fridge.
How Long Will Slow Cooker Lentil Soup Last In The Fridge?
Lentil soup will be kept for up to 5 days in the refrigerator when properly stored.
Can I Freeze Lentil And Vegetable Soup?
Yes, this soup freezes well. Store the soup in a freezer-safe airtight container in the freezer for up to 3 months.
How To Reheat Lentil Soup?
You can reheat lentil and veggie soup on the stovetop or microwave. To reheat from frozen, thaw the soup in the fridge overnight and then heat as desired.
Slow Cooker Lentil And Veggie Soup FAQs
Can I make this soup ahead of time?
Yes, you can make this lentil soup up to 3 days in advance. Store the soup in an airtight container in the fridge until ready to eat.
How can I make this soup more flavorful?
If the soup is not as flavorful as you would like, try adding additional spices or herbs. You could also add a vinegar or lemon juice splash to brighten the flavors.
Is lentil soup healthy?
Yes, lentil soup is a hearty, healthy, and nutritious meal. It is packed with fiber, protein, vitamins, and minerals.
My soup is too thick. Is there something I can do to thin it out?
Yes. If your soup is too thick, add a bit more broth or water until it reaches the desired consistency. Alternatively, if your soup is too thin, you can cook it for a bit longer to allow it to thicken up or add a bit of cornstarch or arrowroot powder to thicken it up.
Can this lentil soup be made without a slow cooker?
Yes. To make this soup without a slow cooker, add all ingredients to a large pot or dutch oven and cook over medium heat, occasionally stirring, until the veggies are tender and the lentils are cooked through.
I'm not a fan of black beans. Is there another bean I can use in their place?
Yes, you could use any type of canned bean in this recipe. Kidney beans, pinto beans, and great northern beans would all work well.
Don't Forget To Come Back And Let Me Know How Your Lentil And Vegetable Soup In The Slow Cooker Turned Out!
Crockpot Lentil Vegetable Soup
Ingredients
- 1 onion - white, chopped
- 2 carrots - cut on the bias or rolled cut
- 1 pound mushrooms cremini
- ½ cup green lentils - dried
- 15 ounces black beans - can, drained
- 14 ¼ ounces diced tomatoes - can
- 8 ounces whole kernel corn - can
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
- ⅛ teaspoon dried thyme
- ⅛ teaspoon dried rosemary
- 32 ounces vegetable broth - low sodium if you like
Instructions
- As simple as always - Add everything to the crockpot and stir.
- Cook on low 6 to 8 hours or on high 3 to 4 hours.
Greg
Summer squash is an interesting addition. I was wondering if I could add some sweet potato. When you say you added it "2 hours out," are you cooking on low or high setting? Thanks. Hoping this will help get us through the snow coming to the east coast.
Ginny McMeans
Not sure you're on the right recipe Greg. Your question doesn't match the recipe 🙂 This one will certainly get you through the winter though. Sweet potato would work great too.
Emma
Thanks for this recipe. I’ve gotta to say - it was pretty darn good. I added some fresh parsley as I had it on hand and some bay leafs but I do believe it’d be just a nice without those additions. The variations of the herbs worked well. I cooked mine on the stove to speed it up. Also great as it’s free on the slimming world plan and a good base to add plenty of speed foods. Thanks again