Hearty & Healthy Crockpot Vegan Lentil Soup: An Easy Slow Cooker Recipe for Cozy Meals
Embrace the delicious warmth and wholesome goodness of this Crockpot Vegan Lentil Soup! Packed with an abundance of fresh vegetables, protein-rich lentils, and a bright, zesty lemon finish, this recipe is your perfect companion for chilly weather. It’s incredibly satisfying, deeply nourishing, and wonderfully simple to prepare.
As the winter chill sets in, there’s nothing quite like a steaming bowl of homemade soup to warm you from the inside out. This isn’t just any soup; our Vegan Lentil Soup recipe is a powerhouse of nutrition and flavor, designed to be both incredibly comforting and remarkably healthy. It’s the ideal antidote to cold weather, offering a delightful blend of earthy lentils, a rainbow of garden-fresh vegetables, and an invigorating hint of lemon that brightens every spoonful.
Our slow cooker lentil soup is generously loaded with wholesome ingredients like tender carrots, vibrant kale, crisp celery, and hearty lentils, creating a rich, satisfying texture and a robust, savory taste. The secret to its irresistible flavor profile lies in the bright, zesty lemon, which adds a layer of freshness that elevates the entire dish. This versatile veggie lentil soup is designed for convenience; whether you opt for the ‘set it and forget it’ ease of a slow cooker, the speed of an Instant Pot for a quick 30-minute meal, or a classic stovetop simmer, the result is always a delicious and wholesome dinner. It’s a fantastic choice for busy weeknights, meal prepping, or even a healthy detox after indulgent holidays. Get ready to savor every spoonful!
Essential Kitchen Tools for Your Vegan Lentil Soup
Having the right tools can make all the difference in your cooking experience. For this Crockpot Vegan Lentil Soup, a few key kitchen items will ensure a smooth and enjoyable preparation process, whether you’re a seasoned chef or a beginner.
- A Crockpotor Slow Cooker: This is my preferred method for making this wholesome veggie lentil soup. The prolonged, gentle cooking allows the flavors to meld beautifully, creating a depth that’s hard to achieve otherwise. All the vegetables become incredibly tender, and the lentils absorb the aromatic broth perfectly. A 6-quart or larger crockpot is ideal for this recipe to comfortably hold all the ingredients. If time is of the essence, an Instant Pot offers a fantastic alternative, transforming this recipe into a quick 30-minute meal without sacrificing flavor.
- A Paring Knife and Cutting Board: Precision in chopping your vegetables ensures they cook evenly. A sharp paring knife and a sturdy cutting board are indispensable for dicing and mincing all the fresh produce, from the carrots and celery to the garlic and onion. Take your time with this step, or put on some music and enjoy the process – it’s all part of the joy of cooking!
- Measuring Cups and Spoons: Accurate measurements are key to a balanced and flavorful soup. You’ll need these for the lentils, vegetable broth, spices, and lemon juice to ensure the perfect consistency and taste every time.
- A Blender, Food Processor or Immersion Blender: To achieve that perfect, comforting consistency without losing the textural interest of the vegetables, you’ll need a blending tool. I highly recommend an immersion blender for its convenience; you can blend directly in the crockpot, pulsing until you reach your desired texture. I personally love a soup that’s smooth yet still has some delightful chunky veggies, so I pulse just enough to break down some of the lentils and vegetables. Alternatively, you can carefully scoop out a few cups of the cooked soup and blend them in a standard blender or food processor, then return the creamy mixture to the pot and stir it in. This step is crucial for adding body and creaminess to the soup.
Wholesome Ingredients for a Flavorful Lentil Soup
This Crockpot Vegan Lentil Soup is a celebration of fresh, natural ingredients. Each component plays a vital role in creating a deeply satisfying, healthy, and incredibly flavorful meal. Here’s a closer look at what you’ll need and why it matters:
- Lentils: For this vibrant lemon lentil soup, green lentils are my go-to choice due to their robust texture that holds up well during slow cooking without becoming mushy. Brown lentils are another excellent alternative, offering a similar earthy flavor and texture. Both are powerhouses of plant-based protein and dietary fiber, making this soup incredibly filling and beneficial for digestion. While red lentils are also delicious, they tend to break down more quickly, which might not yield the desired chunky texture for this specific recipe.
- An Abundance of Fresh Veggies: Prepare to fall in love with vegetables! This recipe is loaded with a colorful array of fresh produce, making it a fantastic way to boost your daily nutrient intake. We use squash, zucchini, carrots, kale, celery, and yellow onion, alongside plenty of garlic.
- Squash and Zucchini: These add a subtle sweetness and a wonderfully soft texture as they cook down.
- Carrots and Celery: Form the classic “mirepoix” base with onion, building a foundational savory flavor. Carrots also add natural sweetness and a vibrant color.
- Kale: Added towards the end, kale wilts beautifully, providing a boost of vitamins, minerals, and a slight peppery bite that complements the other flavors.
- Yellow Onion and Garlic: These aromatic heroes are essential for building the soup’s robust flavor base. Don’t skimp on the garlic for maximum impact!
Feel free to customize! If there’s a vegetable you’re not fond of, you can easily swap it out or omit it. Bell peppers, spinach, or even small diced potatoes would make excellent additions.
- Vegetable Broth: The liquid base of our soup, vegetable broth infuses it with even more savory flavor. Opt for a high-quality, low-sodium vegetable broth to control the saltiness, allowing you to season to your preference. Using a good broth makes all the difference in the final taste.
- Aromatic Spices: Our carefully selected blend of spices brings warmth and complexity to the soup.
- Ground Black Pepper and Salt: Essential for seasoning and enhancing all the other flavors.
- Crushed Rosemary: Adds an earthy, piney aroma that pairs wonderfully with lentils and winter vegetables.
- Tarragon: Offers a unique, subtle licorice-like note that adds a sophisticated layer to the soup.
- Dried Basil: Provides a sweet, savory, and slightly peppery flavor that ties everything together.
Adjust these spices to your taste preferences!
- Olive Oil and Fresh Lemon Juice: A drizzle of good quality olive oil adds a touch of healthy fat and richness, while freshly squeezed lemon juice is non-negotiable! It brightens all the flavors, cutting through the richness and adding a delightful tang that makes the soup truly sing. Add it towards the end for the freshest taste.
- Optional Garnishes: Garnishes aren’t just for looks; they add extra layers of flavor and texture. I love finishing my soup with a sprinkle of fresh parsley for herbaceous notes, extra lemon slices for a burst of citrus, and sometimes a pinch of red pepper flakes if I’m craving a little heat. Other ideas include a dollop of vegan sour cream or a sprinkle of nutritional yeast for a cheesy flavor.
Crockpot Instructions for a Perfectly Tender Lentil Soup
Making this comforting vegan lentil soup in a slow cooker is incredibly easy and yields the most tender vegetables and deeply developed flavors. Follow these simple steps for a hands-off, delicious meal.
- Prepare Your Ingredients: Begin by washing and preparing all your vegetables. Peel the summer squash, zucchini, and carrots, then chop them into ½ to 1-inch pieces. Remove the leaves from the celery stalks and chop the stalks, along with the yellow onion. Mince the garlic cloves. Depending on your knife skills, this might take a little time, so put on some good music, relax, and get to choppin’! Uniform pieces ensure even cooking.
- Combine in Slow Cooker: Add all the chopped vegetables (squash, zucchini, carrots, celery, onion, garlic), the green lentils, vegetable broth, lemon juice, black pepper, salt, crushed rosemary, tarragon, and dried basil into a large slow cooker (at least 6-8 quarts). Ensure your slow cooker is large enough to accommodate all ingredients comfortably. Stir everything together well to combine the spices and liquids evenly. Remember, hold off on adding the kale and garnishes for now.
- Slow Cook to Perfection: Secure the lid on your slow cooker. Cook the soup on HIGH for 5-6 hours, or on LOW for 7-8 hours. The longer, slower cooking time on LOW often results in a richer flavor, but both settings will yield tender vegetables and perfectly cooked lentils. The soup is ready when the lentils are soft and the vegetables are tender.
- Achieve Your Desired Consistency: Once the soup is fully cooked, you’ll want to create a slightly creamy texture. Carefully remove about 2 cups of the soup (or more if you prefer a smoother soup with fewer chunks of vegetables) and transfer it to a blender or food processor. Pulse until smooth. Alternatively, and for ultimate convenience, use an immersion blender directly in the crockpot. Pulse it a few times until the soup reaches your desired consistency – I love mine with some hearty chunks of vegetables still visible! Return the blended portion to the crockpot and stir it thoroughly into the rest of the soup.
- Wilt the Kale: Finely chop the fresh kale, making sure to remove the tough stems. Add the chopped kale to the crockpot and stir it into the warm soup. Place the lid back on the slow cooker for an additional 10-15 minutes. This brief period of gentle heat will allow the kale to wilt slightly, integrating its flavor and nutrients without overcooking it.
- Serve and Enjoy: Ladle the warm Crockpot Vegan Lentil Soup into bowls. Garnish with fresh parsley, lemon slices, and a pinch of red pepper flakes if desired. Serve immediately and enjoy this wonderfully healthy and comforting meal!
Instant Pot Instructions for a Quick Vegan Lentil Soup
If you’re short on time but still craving a delicious homemade vegan lentil soup, your Instant Pot is a game-changer! This method significantly reduces cooking time while still delivering incredible flavor.
- Prepare and Load the Instant Pot: Just like with the crockpot method, begin by chopping all your vegetables (squash, zucchini, carrots, celery, onion, garlic). Add all the ingredients (except the kale and garnishes) into your Instant Pot. This includes the chopped veggies, green lentils, vegetable broth, lemon juice, and all the spices (black pepper, salt, rosemary, tarragon, basil). Give everything a good stir to ensure it’s well combined.
- Pressure Cook to Perfection: Secure the lid on your Instant Pot, making sure the venting knob is set to the “Sealing” position. Select the “SOUP” setting and set the cooking time for 30 minutes. Once the cooking cycle is complete, carefully perform a quick release of the pressure. This means manually opening the venting knob to release the steam.
- Blend, Wilt Kale, and Serve: After the pressure has fully released and the lid can be safely opened, proceed to blend a portion of the soup for desired creaminess. You can either remove 2 cups of the cooked lemon and veggie soup to blend in a regular blender/food processor or use an immersion blender directly in the Instant Pot until you reach your preferred texture with some chunks remaining. Stir the blended soup back in. Next, chop the fresh kale (removing the stems) and add it to the hot soup, stirring well. Let it sit for about 5-10 minutes with the lid loosely covered, allowing the kale to wilt. Serve warm with your chosen garnishes like fresh parsley and lemon slices, and enjoy your speedy, healthy meal!
More Delicious & Healthy Soup Recipes to Explore
If you loved this comforting lentil soup, you’re in for a treat! Here are a few more of my favorite hearty and flavorful soup recipes perfect for any occasion:
Roasted Red Pepper Tomato SoupSpicy Black Bean SoupCrockpot Chicken and DumplingsSweet and Spicy Chili Mac
Common Questions & Expert Tips for Your Vegan Lentil Soup
Here are some frequently asked questions and helpful tips to ensure your homemade vegan lentil soup is perfect every time, from storage to reheating and beyond.
Storing your leftover lemon lentil soup is simple and ensures you can enjoy its goodness for days! Once the soup has cooled completely to room temperature, transfer it to an airtight container. It will keep beautifully in the refrigerator for up to 4 days. You can enjoy this versatile soup cold as a refreshing lunch, or easily reheat it. For reheating, simply warm portions in the microwave for 60-90 seconds, stirring halfway through, or gently heat on the stovetop over medium-low heat until thoroughly warmed.
Absolutely! This lemon lentil soup is incredibly freezer-friendly, making it ideal for meal prep and future quick meals. You have two main options for freezing:
- Freezing Cooked Soup: Once the soup has finished cooking and cooled completely, transfer it into freezer-safe airtight containers or heavy-duty freezer bags. Be sure to leave about an inch of headspace if using containers, as liquids expand when frozen. It can be stored in the freezer for up to 3 months. To reheat, simply transfer the frozen soup block to a crockpot on low heat, or to a pot on the stovetop over medium-low heat. Stir occasionally until it thaws and warms through completely.
- Freezing Uncooked, Prepped Soup: For ultimate convenience, you can prep all your chopped vegetables and lentils, then combine them (excluding the kale and garnishes) in a large freezer-safe bag or container with the vegetable broth and spices. Freeze for up to 3 months. When you’re ready to cook, simply dump the frozen contents into your crockpot and follow the recipe instructions for cooking, adding an additional hour or two to the crockpot cook time to account for thawing. Once cooked, follow the blending and kale-wilting steps as usual.
Yes, while the slow cooker is fantastic for flavor development, you can certainly make this soup on the stovetop! Start by sautéing the onion, celery, and carrots in a large pot with a little olive oil until softened. Add the garlic and cook for another minute. Then, add the squash, zucchini, lentils, vegetable broth, lemon juice, and all the spices. Bring to a boil, then reduce heat, cover, and simmer for 30-45 minutes, or until the lentils and vegetables are tender. Proceed with the blending and kale-wilting steps as described in the crockpot instructions. This method offers a quicker cooking time than the slow cooker, making it another great option for busy days.
If you’re mindful of your sodium intake, there are a few easy adjustments you can make. The simplest way is to use a low-sodium vegetable broth. Additionally, you can reduce the amount of salt added initially and taste the soup before serving, adding more if needed. Another excellent tip is to replace half of the vegetable broth with water. This will significantly cut down on the sodium without completely diluting the flavor, especially since the spices and fresh lemon juice provide so much vibrancy. I don’t recommend using only water, as the soup might taste a bit bland without the savory base of broth.
I sincerely hope you and your loved ones cherish this Slow Cooker Lentil Lemon Soup Recipe as much as my family and I do! It’s truly a personal favorite for those times when we crave both healthy nourishment and comforting warmth in our lives.
Happy Eating!
Crockpot Vegan Lentil Soup Recipe
Caitlyn Erhardt
Pin Recipe
Rate this Recipe
Ingredients
- 1 Summer Squash
- 1 Zucchini
- 4 Large Carrots
- 2 Celery Stalks
- 1 Yellow Onion
- ½ Cup Green Lentils
- 7 Cloves Garlic
- 8 Cups Vegetable Broth
- 2-3 tablespoon Lemon Juice
- 2 teaspoon Ground Black Pepper
- 1 teaspoon Salt
- 1 teaspoon Crushed Rosemary
- ½ teaspoon Tarragon
- 1 teaspoon Dried Basil
- 2 Cups Kale
Garnishes
- Parsley
- Lemon Slices
Instructions
-
Peel and chop squash, zucchini, carrots, remove leaves from celery and chop, and chop onion. I like my veggies ½ -1 inch large. Once everything is chopped add it and everything but the kale to a large crockpot (6-8 quarts).
-
Cook on HIGH for 5-6 hours or LOW for 7-8 hours. Once cooked remove about 2 cups of soup and pulse in a food processor or blender. Return to the crockpot and stir. Alternatively you can use an immersion blender and pulse until the texture is smooth with some chunks of vegetables.
-
Chop the fresh kale (removing the stems) and add to the crockpot and stir. Place the lid back on for 15 minutes to allow the kale to wilt some. Serve warm with garnishes, or store leftovers. Enjoy!
Notes
- Leftover Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer Storage: Store cooked soup in the freezer for up to 3 months and reheat either in the crockpot or on the stove top until warm. You can also freezer the un-cooked prepped soup for up to 3 months and follow cooking instructions in the recipe.
- Instant Pot Directions: Combine all of the ingredients in the Instant Pot just like you would in the crockpot. Cook the lemon and veggie soup on the SOUP setting for 30 mins then quick release. Blend the soup and add the chopped kale and garnishes then serve warm.
- If you are looking to lower the sodium level of this soup you can swap half of the vegetable broth out for water. I do not recommend just using water, because the soup will be a bit bland.
Nutrition
