Description
Cozy vegan Lentil Soup with carrots, celery, tomatoes, and spinach—high-protein, fiber-rich, and bright with lemon, all made in the slow cooker.
Ingredients
Scale
- Dried lentils brown or green 1½ cups rinsed
- Carrots chopped 2 cups
- Celery chopped 2 cups
- Large onion chopped 1
- Garlic cloves minced 3
- Low-sodium vegetable broth 4 cups
- Diced tomatoes canned 1 cup
- Fresh spinach 2 cups
- Dried thyme 1 tsp
- Ground cumin 1 tsp
- Smoked paprika ½ tsp
- Kosher salt ½ tsp plus more to taste
- Black pepper ¼ tsp
- Fresh lemon juice 1 tbsp optional finish
- Olive oil for sautéing optional
Instructions
- Optional depth step: sauté onion, garlic, carrots, and celery in a splash of olive oil until softened.
- Add onion, garlic, carrots, celery, lentils, broth, tomatoes, thyme, cumin, smoked paprika, salt, and pepper to the slow cooker.
- Cook on Low 6 hours or High 3–4 hours until lentils are tender.
- Stir in spinach to wilt; add lemon juice if using, taste, and adjust seasoning.
- Ladle into bowls and serve hot.
Notes
- For a creamier body, blend 1–2 cups of the soup and stir back in.
- Like it spicier? Add chili flakes or a pinch of cayenne with the spices.
- Freezes well up to 2 months; thin with hot broth when reheating if needed.
- Prep Time: 10 Minutes
- Cook Time: 6 hours on Low or 3–4 hours on High
- Category: Vegan
- Method: Slow Cook
- Cuisine: Comfort
Nutrition
- Serving Size: 1 Serving
- Calories: 260g
- Fat: 3g
- Carbohydrates: 44g
- Fiber: 14g
- Protein: 16g
Keywords: Lentil Soup