Slow Cooker Lentil Vegetable Soup Recipes

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SLOW COOKER LENTIL SOUP



Slow Cooker Lentil Soup image

Lentil soup is perfect for the slow cooker. Just throw all the ingredients into the slow cooker in the morning and come home to a delicious soup.

Provided by CPolencheck

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes     Ham Soup

Time 6h20m

Yield 10

Number Of Ingredients 12

7 cups water
1 pound cooked, smoked lean ham, cut into chunks
1 (14.5 ounce) can low-sodium diced tomatoes, undrained
1 ¾ cups dried lentils, rinsed
8 ounces chopped onion
6 ounces sliced carrots
6 ounces chopped celery
5 cloves garlic, minced
½ teaspoon ground black pepper
½ teaspoon salt
½ teaspoon dried thyme, or more to taste
1 bay leaf

Steps:

  • Combine water, ham, tomatoes, lentils, onion, carrots, celery, garlic, pepper, salt, thyme, and bay leaf in a slow cooker.
  • Cover and cook on LOW until lentils and vegetables are as soft as you like, 6 to 8 hours. Remove bay leaf before serving.

Nutrition Facts : Calories 258.5 calories, Carbohydrate 26.7 g, Cholesterol 25.4 mg, Fat 8.9 g, Fiber 11.8 g, Protein 18 g, SaturatedFat 3.1 g, Sodium 736.5 mg, Sugar 3.7 g

LENTIL-VEGGIE SOUP (CROCK POT)



Lentil-Veggie Soup (Crock Pot) image

This soup is easy to put together with basic food items that most of us have around. I found the recipe in Better Homes and Gardens Biggest Book of Slow Cooker Recipes, and I did some adjustments with the vegetables and herbs used. I was surprised at how good this very simple soup turned out.

Provided by Vino Girl

Categories     One Dish Meal

Time 12h15m

Yield 6 serving(s)

Number Of Ingredients 14

1 cup dry lentils
1 1/2 cups carrots, chopped
1 1/2 cups celery, chopped
1 1/2 cups onions, chopped
3 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 tablespoon dried parsley
2 bay leaves
3 1/2 cups vegetable broth (2 cans)
1 1/2 cups water
1 (14 1/2 ounce) can diced tomatoes
fresh ground black pepper, to taste

Steps:

  • Rinse lentils.
  • Place all ingredients except the pepper into a 4-6 quart slow cooker.
  • Cover and cook on low for at least 12 hours, or high for at least 5 hours.
  • Season with pepper and remove the bay leaves before serving.

VEGETABLE LENTIL SOUP



Vegetable Lentil Soup image

Here's a healthy slow-cooker soup that's ideal for vegetarians and those watching their weight. Butternut squash and lentils make it hearty, while herbs and other veggies round out the flavor. -Mark Morgan, Waterford, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 4h45m

Yield 6 servings (about 2 quarts)

Number Of Ingredients 10

3 cups cubed peeled butternut squash
1 cup chopped carrots
1 cup chopped onion
1 cup dried lentils, rinsed
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
4 cups vegetable broth
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
2 cups frozen cut green beans (about 8 ounces)

Steps:

  • Place the first 8 ingredients in a 5-qt. slow cooker. Cook, covered, on low until lentils are tender, about 4 hours., Stir in tomatoes and beans. Cook, covered, on high until heated through, about 30 minutes.

Nutrition Facts : Calories 217 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 685mg sodium, Carbohydrate 45g carbohydrate (11g sugars, Fiber 8g fiber), Protein 11g protein.

SLOW COOKER LENTIL VEGETABLE SOUP



Slow Cooker Lentil Vegetable Soup image

We have a regular Monday night get together for dinner with friends. I try to make a different soup as a starter every week. Sometimes I follow a recipe & others I just sort of throw whatever appeals in the pot. This was last nights soup & it was one of the throw things together. We all agreed that this is a make again soup. I made this in a 1.5 litre slowcooker. It will serve 8 as a starter, 4 as a main course. I used a combination of portabello & white mushrooms, as that is what I had in the fridge. You could add some cooked diced chicken during the last hour of cooking if you wanted to.

Provided by Demelza

Categories     Weeknight

Time 7h15m

Yield 4 main course, 4-8 serving(s)

Number Of Ingredients 17

2/3 cup sliced mushrooms
2/3 cup sliced celery
2/3 cup diced bell pepper (orange & yellow)
1 teaspoon olive oil
1 teaspoon butter
1/8 teaspoon cumin
1 1/2 cups v 8 juice
1 1/2 cups chicken broth (or sub vegetable broth)
2/3 cup sliced carrot
1/2 cup dried brown lentils (sorted & rinsed)
1/8 teaspoon ground coriander
1/4 teaspoon celery salt
1/2 teaspoon dill weed
1 tablespoon soy sauce
ground pepper
1/3 cup barley (pot or pearl)
1 cup chicken broth

Steps:

  • Saute musrhooms, celery & peppers in olive oil & butter for about 5 minutes, add the 1/8 tsp cumin just before the end.
  • Add all the veggies, juice 1 1/2 cups chicken broth & seasonings to slowcooker.
  • Cook on low for 6 hours.
  • Add barley & as much of the last cup of chicken broth as needed.
  • Cook on high for 1 hour.
  • Garnish with fresh parsley when serving.

Nutrition Facts : Calories 202.6, Fat 3.7, SaturatedFat 1.1, Cholesterol 2.5, Sodium 757.3, Carbohydrate 30.4, Fiber 11.4, Sugar 3.1, Protein 12.6

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