Then you have to try this Crock-Pot Lentil Vegetable Soup!

It’s super easy to make.  All you have to do is toss the ingredients in a crock-pot and let it cook all day long.  You can also let the soup cook in the evening hours if you do not have time in the morning to cut up vegetables.  Just toss it in before you go to bed on low, and then wake up with soup ready to be placed in a container for lunch.

Recently I tried an Easy Crock-Pot Minestrone Soup from another blog called Kroll’s Korner.  The addition of sun-dried tomato pesto blew my mind!  Let me just say it was definitely the best minestrone soup I have ever made.

A few weeks after trying that recipe I found myself craving lentil vegetable soup.  One of my favorite canned soups is Amy’s Low Sodium Lentil Vegetable Soup.  With the inspiration from Kroll’s Korner and an appetite for lentil soup, I decided to come up with my own version.

Did you know lentils pack a powerful nutritional punch?

Lentils are rich in:

• Fiber
• Folate
• Protein
• Iron
• vitamin B-6
• Magnesium
• Potassium

In this crock-pot lentil vegetable soup recipe, I used brown dried lentils.  I added them to the crock-pot without pre-cooking or soaking.  Soaking usually does not reduce the cooking time for lentils.  The lentils will double in size and become tender after cooking time is complete.  As for cooking time I recommend cooking on LOW for 8-10 hrs or HIGH for 4-5 hrs.  This will ensure the lentils become tender.

Crock-Pot Lentil Vegetable Soup

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• Author: Heather Lasco, RD
• Total Time: 5 hours and 15 minutes
• Yield: 10

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Description

This crock-pot lentil vegetable soup is savory and comforting for cool fall or winter evenings.

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Ingredients

• 4 carrots, peeled and diced
• 4 celery stalks, diced
• 6 yellow potatoes, diced
• 1 onion, diced
• 4 garlic cloves, chopped
• 2 (14.5 oz) can fire roasted diced tomatoes (no salt added)
• 1 1/2 cups dried brown lentils
• 4 cups vegetable broth
• 2 cups water
• 1/3 cup sun dried tomato pesto
• 2 bay leaves
• 2 tbsp Italian seasoning
• Salt & Pepper
• 5 oz (about 3–4 cups) baby spinach
• Parmesan cheese, shredded (optional for garnish)
• Lemon, sliced and squeezed over the top (optional)

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Instructions

1. Place carrots, celery, potatoes, onion, tomatoes, lentils, pesto, bay leaves, and Italian seasoning in a crock pot.
2. Cook for 8-10 hr on LOW or 4-5 hrs on HIGH.
3. Once the cooking time is up add stir in spinach and cook for another 5 minutes or so.
4. To serve garnish with parmesan and a squeeze of fresh lemon juice. Enjoy!

Notes

If you make a large batch this soup can be frozen.

• Prep Time: 15 minutes
• Cook Time: 5 hours
• Category: Soup, Side dish, Dinner, Lunch

Let me know if you try this recipe in the comments section below!

⁣

This Slow Cooker Thai Butternut Squash soup is delicious and warming, which makes it perfect during these colder months. ⁣
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If you decide to make butternut squash soup just know that you will need some tools to get the job done quicker. Make sure you have a vegetable peeler and a good knife. You can also check your local grocery store to see if they sell precut squash. ⁣
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Most soup recipes can be easily converted into a slow cooker recipe so that you have dinner ready for when you come home. One time-saving tip I like to use is to precut my vegetables ahead of time. ⁣
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Would you like to see any other soup recipes featured? Let me know!⁣

Slow Cooker Thai Butternut Squash Soup

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• Author: Heather Lasco, RD
• Total Time: 4 hours and 15 minutes
• Yield: 6

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Description

The perfect crock pot autumn soup with butternut squash and thai insipred flavors.

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Ingredients

• 1 butternut squash, peeled and cubed
• 2 carrots, peeled and chopped
• 1 onion, chopped
• 2 tsp fresh ginger, grated
• 4 tbsp Red Curry Paste
• 3 tsp of Thai Seasoning Blend*
• 1/4 tsp sea salt
• 4 cups Low sodium vegetable broth
• 1 lime, quartered
• Fresh cilantro, chopped for topping
• Cashews, whole or roughly chopped for topping
• Coconut milk, drizzle on top

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Instructions

1. Peel, chop, and dice vegetables and grate ginger.
2. Place vegetables, ginger, red curry paste, Thai seasoning blend, sea salt, and vegetable broth in the slow cooker.
3. Cook on HIGH for 4 hours or LOW for 6 hours.
4. Blend until smooth with an immersion hand blender.
5. Serve in bowls topped with a drizzle of coconut milk, squeeze of fresh lime juice, a few cashews, and some cilantro.

Notes

*Make your own thai seasoning blend using chili powder, garlic powder, onion powder, ground coriander, ground cumin, and cayenne pepper

• Prep Time: 15 minutes
• Cook Time: 4 hours
• Category: Dinner, Soup
• Cuisine: Thai

Let me know below if you try the recipe!