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Nutrition Facts
Serving Size 1 (254g) Recipe makes 6 servings The following items or measurements are not included below: vegetable broth
Calories 166
Calories from Fat 5		(3%)
Amount Per Serving		%DV
	Total Fat 0.6g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 193mg		8%
Potassium 710mg		20%
Total Carbohydrate 31.9g		10%
	Dietary Fiber 12.7g	50%
	Sugars 6.7g
Protein 9.8g		19%
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Lentil-Veggie Soup (Crock Pot)

Recipe #109607 | ½ day | 15 min prep | add private note

⁽²⁵⁾ RATE IT NOW Print Recipe

By: Vino Girl
Jan 26, 2005

This soup is easy to put together with basic food items that most of us have around. I found the recipe in Better Homes and Gardens Biggest Book of Slow Cooker Recipes, and I did some adjustments with the vegetables and herbs used. I was surprised at how good this very simple soup turned out.

SERVES 6 (change servings and units)

Ingredients

1 cup dry lentils
1 1/2 cups carrots, chopped
1 1/2 cups celery, chopped
1 1/2 cups onions, chopped
3 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 tablespoon dried parsley
2 bay leaves
3 1/2 cups vegetable broth (2 cans)
1 1/2 cups water
1 (14 1/2 ounce) can diced tomatoes
fresh ground black pepper, to taste

Directions

1
Rinse lentils.
2
Place all ingredients except the pepper into a 4-6 quart slow cooker.
3
Cover and cook on low for at least 12 hours, or high for at least 5 hours.
4
Season with pepper and remove the bay leaves before serving.

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Featured Reviews for This Recipe

From: Writer X

On Jul 20, 2009

The soup was a bit bland so I would recomend a few pinches of chili powder or some drops of hot sauce.

2 people found this review helpful

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From: Chef #1185090

On Mar 19, 2009

I used split red lentils and left he soup cooking pretty much all day on low. Ended up with a hearty and tasty soup (although I'll be taking it up a notch or two next time), which both adults and kids liked. I'll be keeping this as a good basic recipe that can take lots of variation.

2 people found this review helpful

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From: DuChick

On Jan 13, 2008

Mmmm..this is a great, healthy comfort soup. I used the suggestion to soak the lentils overnight to avoid undercooking. Since the lentils had already absorbed so much water, I added only 1/2 cup water to the crockpot, in addition to the broth. I had some leftover roast beef,so that went in too. I will enjoy this all week for lunch. Thanks Vino Girl!

7 people found this review helpful

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From: ellie_

On Jan 31, 2005

Delicious and so easy! I made a few minor changes based on what I had by using 2 tablespoons dried onion (instead of regular onions), 2 tablespoons fresh parsley (instead of dried), 1 can of veg broth and 1/2 can of chicken broth, 1 cup of water and 1 large can (28 oz) of tomatoes. I cooked it on low for 10 1/2 hours and it was wonderful soup which we will be having again soon.

6 people found this review helpful

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