Thick, hearty and bursting with goodness, this Crockpot red lentil soup is the ultimate comfort food. The perfect balance of spices adds a smoky punch of heat, while all the veggies add plenty of nutrients to make you feel great. Believe me, if you’re ever feeling a little under the weather, a bowl of this healthy red lentil soup will have you back to normal in no time.
The power of lentils
Lentils are one of the healthiest foods you can eat and this vegan soup recipe really brings them to life. They’re low in calories, high in vitamins and minerals, an amazing plant-based source of protein and may even protect your heart.
Not only are they incredibly nutritious. But they also have a wonderfully sweet, nutty taste that’s easy to fall in love with after the first mouthful.
All of the flavor, none of the hassle
You might think a wholesome, nourishing soup made entirely from scratch would take forever to make, but that’s not true at all. This healthy red lentil soup is super easy to make, thanks to one common kitchen gadget — the slow cooker.
With this must-have cooking accessory, you can toss all the ingredients into the Crockpot bowl and leave the soup to cook while you get on with your day. Then when you’re ready to eat, you’ve got a delicious hearty soup just waiting to be served up.
Don’t skip the skillet stage
If you’re in a rush, you might be tempted to skip the first stage of softening the veggies in a skillet with avocado oil. Don’t! Not only does this step help make sure all the veggies are perfectly soft by the time the soup’s done. But they also get a slightly caramelized flavor in the pan which makes the soup even better.
If you don’t think you’re going to have time to make the healthy lentil soup on the day, I recommend cooking the vegetables the day before. This way, all you have to do on the day is toss everything into the slow cooker. Or better yet, make the soup in advance and store it until you’re ready to eat.
How to store this healthy vegan soup
The best way to store this healthy lentil soup is to divide it into portions in air-tight containers. Leave them in the refrigerator or freezer. The soup will keep for up to 4 days. When stored this way in the refrigerator or for up to 6 months in the freezer. When you’re ready to eeat, simply warm the soup up in the microwave until piping hot.
You can’t have soup without bread! If you really want to make absolutely everything from scratch, why not make your own gluten-free hamburger buns to serve along with the soup? These easy-to-make buns aren’t just for burgers. They’re perfect for tearing up and dipping into soups. Or for an extra burst of flavor, try adding a spoonful of creamy vegan pesto onto the top of a bowl of this healthy soup before serving. It adds a deliciously zesty tang.
Crockpot Red Lentil Soup
- 2 tbsp avocado oil
- 1 medium onion diced
- 2 carrots diced
- 3 celery stalks sliced
- 1 red bell pepper diced
- 1 jalapeno seeded and diced
- 3 garlic cloves minced
- 1 1/2 cups red lentil
- 4 cups water
- 1 14-ounce can crushed tomatoes
- 1/2 tsp paprika
- 1/2 tsp oregano
- 1/4 tsp cayenne pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tbsp red wine vinegar
- crusty bread and chopped parsley for serving
- Drizzle the avocado oil into a large skillet over a medium heat.
- Stir in the onion and carrot. Cook for 5 minutes, until they begin to soften.
- Add the red bell pepper, diced jalapeno and celery. Cook 3-4 minutes more until all the veggies are soft.
- Stir in the garlic and cook for 1 more minute.
- Transfer all the cooked vegetables into a Crockpot.
- Pour in the red lentils, crushed tomatoes, spices and water. Thoroughly mix all the ingredients together and cook on a low heat until the vegetables are tender. This should take 6-7 hours.
- Just before dishing up, stir in the red wine vinegar.
- Ladle into bowls and top with fresh parsley. Serve with crusty bread