Meatless Monday Recipe: Crockpot Lentil and Vegetable Soup

Posted on November 25, 2013 by rebeccascritchfield

There is nothing more exciting on a busy weeknight than coming home to a house filled with warm and welcoming smells and a ready cooked meal. This Meatless Monday I present you with one of my favorite, simple, and flavorful crockpot recipes: lentil and vegetable soup. This hearty protein and fiber packed recipe only requires about 10 minutes of active cooking time and will simmer to perfection without tying you to the kitchen. Feel free to add any vegetables you have laying around, don’t feel constrained by the listed ingredients.

This recipe should make more than enough soup for 6 hungry eaters. Leftovers are even better the second day (Meatless Tuesday) and also freeze and defrost easily. Enjoy!

Meatless Monday Recipe: Lentil and Vegetable Crockpot Soup

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Crockpot Lentil and Vegetable Soup

Makes 6 Servings


  • 2 C dry green lentils
  • 4 C water
  • 4 C vegetable broth
  • 1 yellow onion, diced
  • 3 carrots, chopped
  • 1 bell pepper, chopped
  • 3 cloves of garlic, chopped
  • 1 14oz can diced tomatoes
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp oregano
  • 1 bunch spinach, stems removed
  • optional: top with toasted pepitas


  • Add lentils, water and broth, chopped vegetables, tomatoes, and seasonings to crockpot.
  • Cook on low for 6-8 hours.
  • About 10 minutes before serving, stir in the spinach.

Nutritional Information per serving:

Calories: 280
Fat: 1 g
Saturated Fat: 0g
Cholesterol: 0 mg
Sodium: 646 mg
Carbohydrate: 50 g
Fiber: 22.1 g
Sugar: 7.2 g
Protein: 18.2 g
Calcium: 77.8 mg

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