Crockpot Vegan Carrot and Lentil Soup
Got a bag of sad carrots and a jar of lentils collecting dust? Time to turn them into something warm, hearty, and actually edible. This crockpot carrot and lentil soup is effortless, loaded with nutrients, and tastes like comfort in a bowl. No fancy skills required—just chop, dump, and let the slow cooker do the work. The lentils thicken up beautifully while the carrots add natural sweetness. It’s filling, budget-friendly, and perfect for meal prep. Plus, it won’t make you question your life choices like overpriced takeout. Cozy, wholesome, and packed with flavor—this is soup done right.
Crockpot Vegan Carrot and Lentil Soup
A rich, nourishing soup made with lentils, carrots, and warming spices, slow-cooked to perfection for a hassle-free, plant-based meal.
Ingredients
- 4 cups vegetable broth
- 1 ½ cups red lentils rinsed
- 4 large carrots chopped
- 1 small onion diced
- 2 cloves garlic minced
- 1 can 15 oz diced tomatoes
- 1 tsp olive oil
- 1 tsp cumin
- 1 tsp turmeric
- ½ tsp smoked paprika
- ½ tsp black pepper
- ½ tsp salt
- ¼ tsp red pepper flakes optional
- Juice of ½ lemon
- ¼ cup fresh cilantro optional, for garnish
Instructions
Step 1: Prep the Ingredients
- Chop the carrots, dice the onion, and mince the garlic.
Step 2: Load the Crockpot
- Add lentils, carrots, onion, garlic, diced tomatoes, broth, and spices to the crockpot. Stir well.
Step 3: Cook and Let the Flavors Develop
- Set to low for 6 hours or high for 3.5 hours until lentils are tender.
Step 4: Blend (Optional)
- For a creamier texture, use an immersion blender to partially blend the soup.
Step 5: Final Touches
- Stir in lemon juice, taste, and adjust seasoning.
Step 6: Serve and Enjoy
- Ladle into bowls and garnish with fresh cilantro.
Notes
Nutritional Values (Per Serving)
- Calories: 180
- Total Fat: 2g
- Saturated Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 9g
Vitamins & Minerals (Per Serving)
- Vitamin A: 50%
- Iron: 15%
- Folate: 20%
- Potassium: 25%
- Vitamin C: 10%
Additional Notes & Tips
- Need more protein? Add chickpeas for extra heartiness.
- Spice it up? Toss in more red pepper flakes or a dash of cayenne.
- Storage: Keeps well in the fridge for 5 days or freezer for 3 months.
- Serving Idea: Pair with crusty bread or rice for a complete meal.
