Go Back

Healthy Crockpot Lentil Soup

A dump-and-go vegetarian lentil soup with carrots, celery, tomatoes, cumin and smoked paprika, finished with spinach and fresh lemon. About 21g protein and 11g fiber per bowl.
Print Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Dinner, Soup
Cuisine Mediterranean
Servings 6 bowls
Calories 370 kcal

Ingredients
  

  • 1 lb dry brown or green lentils rinsed
  • 6 cups low-sodium vegetable broth
  • 1 can diced tomatoes (14.5 oz) undrained
  • 3 medium carrots diced small
  • 3 stalks celery diced
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 2 tbsp extra-virgin olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 3 cups baby spinach packed
  • 2 tbsp fresh lemon juice
  • 1/4 cup fresh parsley chopped

Instructions
 

  • Rinse the lentils in a fine-mesh strainer and pick out any stones.
  • Add the lentils, onion, carrots, celery, garlic, tomatoes, broth and olive oil to a 6-quart slow cooker.
  • Stir in the cumin, smoked paprika, thyme, oregano, salt and pepper.
  • Cover and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours, until the lentils and carrots are tender.
  • Thin with 1/2 to 1 cup warm water if needed. Stir in the spinach, lemon juice and parsley until the spinach wilts.
  • Taste, adjust the salt and serve hot.

Notes

Use whole brown or green lentils, not red or yellow. Refrigerate up to 5 days or freeze up to 3 months. If you use chicken broth instead, choose a halal brand.
Keyword crockpot lentil soup, healthy lentil soup, vegetarian lentil soup