Slow Cooker Lentil Soup
This Slow Cooker Lentil Soup is the best set-and-forget healthy vegetarian soup with hearty texture and umami flavour. Just turn on your crockpot and walk away.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
white meat free
gluten free
red meat free
shellfish free
contains dairy
slow cooker
vegetarian
pescatarian
- 1 tbsp garlic powder
- 2 tsp oregano
- 3 large carrots diced
- 2 cups corn frozen
- 1 tsp thyme
- 2 medium onions diced
- 3 tbsp soy sauce (i used bragg liquid aminos)
- 3 large celery stalks diced
- 4 cups potatoes diced
- 1 1/2 cups green lentils, rinsed & drained
- 3 leaves
- 5 whole peppercorns
- 9 cups vegetable broth*
- garnishes: green onion cilantro, parsley, greek yogurt, cheese, tortilla chips
- Carbohydrate 25.2015037515489 g
- Cholesterol 0 mg
- Fat 0.61421687501619 g
- Fiber 3.96350006206562 g
- Protein 3.44906125035789 g
- Saturated Fat 0.117246687502876 g
- Serving Size 1 1 serving (175g)
- Sodium 37.9095000005539 mg
- Sugar 21.2380036894833 g
- Trans Fat 0.0725995000048997 g
- Calories 112 calories
In a large slow cooker, add onions, celery, carrots, potatoes, corn, lentils, garlic powder, oregano, thyme, soy sauce, bay leaves, peppercorns and vegetable broth. No need to stir. Cover and cook on Low for 8-10 hours or on High for 4-5 hours (with this soup longer is better). Discard bay leaves and peppercorns. Using an immersion blender, pulse a few times until desired texture - I like creamy with chunks. Garnish with herbs and Parmesan cheese/plain yogurt/tortillas chips and serve hot.
