Slow Cooker Lentil Soup (Printable Version)
Wholesome slow-cooker soup with lentils, veggies, and savory spices. Customizable and meal-prep friendly.
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# Ingredients:
01 -
1 ½ cups dried green lentils
02 -
1 cup diced yellow onion
03 -
3 medium carrots, peeled and chopped
04 -
3 cloves garlic, minced
05 -
1 tablespoon herb and garlic seasoning
06 -
1 teaspoon smoked paprika
07 -
1 pinch red pepper flakes
08 -
1 teaspoon salt
09 -
15 oz can crushed tomatoes
10 -
3 cups chicken or vegetable broth
11 -
2 cups fresh spinach
12 -
1 tablespoon olive oil
# Steps:
01 -
Add all ingredients, except spinach and olive oil, to the slow cooker.
02 -
Cover and cook on low for 6-8 hours or on high for 3-4 hours until lentils are softened.
03 -
Stir in spinach and olive oil and heat through for an additional 15 minutes.
04 -
Serve garnished with chopped herbs, shaved Parmesan, a dollop of Greek yogurt, or as desired.
# Notes:
01 -
Prep a freezer meal by adding all ingredients (except spinach and oil) to a freezer-safe bag and lay flat in the freezer. Thoroughly thaw in the fridge before cooking as directed.
02 -
Store leftover soup in an airtight container in the fridge for up to 4 days, or freeze in single portions for up to 3 months.
03 -
To reheat, add a splash of broth if needed to thin the soup. Heat on the stovetop over medium heat or in the microwave, stirring in between short increments.
04 -
Use green or brown lentils for best results; avoid red lentils.
05 -
No need to pre-soak or pre-cook lentils. Just rinse them and add to the slow cooker.
06 -
If lentils are still too firm, cook on high for an additional 30-60 minutes and add more broth if needed to cover them fully.