Crockpot Lentil Soup
This crockpot lentil soup is a dump-and-go recipe that's easy to make but loaded with flavor
Servings: 6
Calories: 452kcal
Equipment
- Crockpot
Ingredients
- 16 ounces dried lentils
- 6 cups chicken stock
- 1 cup coconut milk
- 8 ounces tomato sauce
- 1 small onion finely diced
- 2 garlic cloves finely minced
- 1 cup baby carrots cut into small pieces
- 2 celery stalks finely sliced
- 1 teaspoon cumin
- 1 teaspoon oregano
- salt to taste
Instructions
- Place all of the ingredients in your crockpot, cover, and cook on high for 4 hours or on low for 6-7 hours.
- Once the cooking time is up, season generously with Kosher salt and give it a good stir. Serve with parmesan cheese, if desired, and enjoy!
Notes
- Make sure your crockpot is plugged in! I've made that mistake plenty of times.
- Season the lentil soup with lots of Kosher salt once it's done cooking. If you don't season it generously with salt, it will turn out super bland.
- The longer this soup sits, the thicker it will become, but you can add more broth to thin it out.
- Want to make it spicy? Add cayenne pepper!
- I love serving it with bread, but this also goes great with white rice.
- Feel free to throw in some crispy bacon or ham for extra flavor.
Nutrition
Calories: 452kcal | Carbohydrates: 61g | Protein: 27g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 7mg | Sodium: 551mg | Potassium: 1254mg | Fiber: 25g | Sugar: 8g | Vitamin A: 3158IU | Vitamin C: 9mg | Calcium: 82mg | Iron: 8mg