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Lentil Soup
An easy vegan or vegetarian soup made in the slow cooker. Great topped with nutritional yeast or parmesan cheese for extra flavor!
Prep Time
10
minutes
minutes
Cook Time
7
hours
hours
30
minutes
minutes
Total Time
7
hours
hours
40
minutes
minutes
Servings
6
Author
Meme
Ingredients
▢
1
large
onion
finely diced
▢
1
14.5 ounce
can no-salt added diced tomatoes
un-drained
▢
1
6 ounce
can tomato paste
▢
1
large
clove garlic
minced
▢
3-4
stalks
celery
finely diced
▢
3
large
carrots
finely diced (or 2 cups shredded carrots)
▢
1
cup
dry lentils
rinsed
▢
1
tablespoon
salt-free Italian seasoning
▢
¼
teaspoon
ground black pepper
▢
¾
teaspoon
salt
▢
¼
teaspoon
red pepper flakes
▢
⅛
teaspoon
cayenne pepper
▢
6
cups
water
▢
⅛
teaspoon
hot sauce
▢
Parmesan cheese or Nutritional Yeast
optional
Instructions
Place onions, tomatoes, tomato paste, garlic, celery, carrots, lentils, and all seasonings into slow cooker. Pour in 6 cups water.
Set slow cooker on Low and cook for 6 to 8 hours. (Mine took about 7½ hours). Make sure to taste and add seasoning if needed.
Right before serving, add hot sauce to taste.
Ladle into soup bowls, and top with a couple of tablespoons of Parmesan cheese if desired. Enjoy!!
Notes
*For a vegan meal, leave off the parmesan cheese and add some nutritional yeast. It has a great cheesy flavor!