Crockpot Lentil Soup With Vegetables
This Crockpot Brown Lentil Soup is a delicious blend of earthy lentils, sweet tomatoes and carrots, comforting potatoes, and aromatic curry spices.
Servings: 6 servings
Ingredients
- 1 cup brown lentils rinsed
- 4 medium-sized tomatoes diced
- 2 carrots peeled and chopped
- 2 potatoes peeled and cubed
- 1 onion finely chopped
- 4 cloves garlic minced
- 1 tsp cumin
- 1 tsp coriander
- ½ tsp turmeric
- ½ tsp paprika
- 6 cups vegetable broth
- Salt and pepper to taste
- Olive oil for sautéing
- Fresh cilantro for garnish
- Sliced bread for croutons
Instructions
- Cook onion and garlic in a bit of oil till they smell nice.
- Put them in the crockpot with lentils, cumin, coriander, turmeric, and paprika and mix it well.
- Add veggie broth. Make sure lentils are inside.
- Set crockpot on low for 4-6 hours. It's ready when things are soft and smell good.
- Blend a bit with immersion blender to make a little creamy.
- Put in tomatoes, carrots, and potatoes. Cook 1-2 hours till soft.
- Add salt and pepper to taste.
- Serve in bowls with fresh cilantro on top.
Notes
Recipe Notes
- No need to soak the lentils. Just give them a quick rinse.
- You can adjust the spices (cumin, coriander, turmeric) based on how you like them.
- To keep the potatoes from getting too soft, add them later in the cooking.
- Want a creamy twist? Add a bit of coconut cream.
- For more protein, toss in cooked chicken or tofu.
- To make it extra healthy, add spinach or kale.
- If you have leftovers (lucky you!), keep them in a closed container in the fridge for up to 4 days. Reheat when you're ready for another cozy meal.