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.