Stay warm with this healthy slow cooker lentil and vegetable soup recipe. It’s one of those amazing set-it-and-forget-it recipes and is great for making for healthy meals to take for lunch throughout the week!
This lentil and vegetable soup is packed full of veggies. It’s so comforting! And whenever I’m talking about comforting meals and dishes, I think of the chilly winter months.
In the winter months, when everyone is getting sick, there is nothing better than a great soup recipe.
What ingredients do you need for this healthy soup?
- Red lentils
- Red bell pepper
- Celery stalks
- Russet potatoes
- Garlic cloves
- Garlic salt
- Cayenne pepper
- Vegetable stock
With the start of the new year, there’s always a desire for healthier recipes, and healthy slow cooker recipes are some of my faves.
When it comes to soups, I have to admit that I’m not much of a brothy soup type of person. I like a more heartier soup (like this slow cooker beef and sweet potato stew) – a soup where you can just put ingredients into a slow cooker and it comes out great. This lentil and vegetable soup does just that. It goes into the slow cooker, does it’s cooking, and voila, a delicious healthy gluten free soup is the end result.
Because this soup uses red lentils, the texture is nice and thick at the end, almost creamy. Sometimes to get a thicker soup, recipes call for putting the soup in a blender. Not with this soup! The red lentils cook down and become soft and stir in beautifully with the other veggies for a delicious soup! You can definitely use other lentils, but they might not cook down like red ones do, still delicious, just not as thick in texture.
Next time you’re looking for a comforting healthy meal, make this healthy slow cooker lentil and vegetable soup recipe.
Healthy Slow Cooker Lentil and Vegetable Soup
- 1 1/2 cups red lentils
- 4 carrots large, peeled and chopped
- 1 red bell pepper chopped
- 2 celery stalks chopped
- 1/2 bunch kale about 4 leaves stems removed and chopped
- 2 russet potatoes peeled and chopped
- 1 jalapeño chopped (optional)
- 2 cloves garlic pressed
- 1/2 onion chopped
- 1 teaspoon salt
- 1 teaspoon parsley
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon garlic salt
- 1/4 teaspoon cayenne pepper
- 6 1/2 cups vegetable stock
- Place all ingredients in a slow cooker and pour in vegetable stock.
- Cook on high for 5 hours, or low for 8 hours (low is preferred). Stir a few times throughout the cooking. If you like a more brothy soup, add in 1-2 cups additional stock.
- Serve with a dollop of sour cream and crusty bread on the side (optional)
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