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Slow Cooker Vegetarian Lentil Soup is best lentil soup recipe with hearty texture and umami flavour, just add all ingredients to a crock pot. | ifoodreal.com

This slow cooker vegetarian lentil soup is made only with vegetables, and is perfect for real life when your fridge drawers have to be cleaned out and you wish you could just throw everything in a crock pot and go to work. If you leave house early, you can prepare all ingredients in the evening and just plug in the slow cooker in the morning. And with this kind of lentil soup, the longer it cooks, the better it gets – potatoes and lentils get their chance to break down, making soup creamier and heartier.

I used zero salt, adding soy sauce instead for an umami flavour that meat broth based soups have. You would never guess this soup is vegan, and it’s so filling. My kids called it “the best soup ever”, and that is before I topped their bowls with tortilla chips. Soup season is here (although in my house it is year round), turn on your slow cooker (extra ideas: 8 healthy slow cooker soup recipes) and go enjoy beautiful Fall days!

How to Make Slow Cooker Vegetarian Lentil Soup

Slow Cooker Vegetarian Lentil Soup is best lentil soup recipe with hearty texture and umami flavour, just add all ingredients to a crock pot. | ifoodreal.com Slow Cooker Vegetarian Lentil Soup is best lentil soup recipe with hearty texture and umami flavour, just add all ingredients to a crock pot. | ifoodreal.com

For this slow cooker vegetarian lentil soup I like to dice the vegetables instead of chopping. I also like to add corn to many soups because it adds sweetness, especially since it’s one of affordable organic vegetables sold in Costco => my healthy Costco shopping list.

Slow Cooker Vegetarian Lentil Soup is best lentil soup recipe with hearty texture and umami flavour, just add all ingredients to a crock pot. | ifoodreal.com

All ingredients get dumped in a slow cooker, no onions have to be sautéed. Instead of a vegetable broth, I like to use organic vegetable bouillon cubes sold in many grocery stores – they are cheaper than cartons and I don’t have to worry about an open carton not fully used and going bad.

Slow Cooker Vegetarian Lentil Soup is best lentil soup recipe with hearty texture and umami flavour, just add all ingredients to a crock pot. | ifoodreal.com Slow Cooker Vegetarian Lentil Soup is best lentil soup recipe with hearty texture and umami flavour, just add all ingredients to a crock pot. | ifoodreal.com Slow Cooker Vegetarian Lentil Soup is best lentil soup recipe with hearty texture and umami flavour, just add all ingredients to a crock pot. | ifoodreal.com

To make soup hearty and creamy without cream, insert an immersion blender and give a few pulses until your desired texture. Don’t forget to stir in between the pulses. Garnish with whatever your soup heart is set on that day – mine changes its mind every time, because I’m a girl?!:)

Slow Cooker Vegetarian Lentil Soup is best lentil soup recipe with hearty texture and umami flavour, just add all ingredients to a crock pot. | ifoodreal.com

Slow Cooker Vegetarian Lentil Soup

Serving Size: 8 servings

Slow Cooker Vegetarian Lentil Soup

Ingredients

  • 2 medium onions, diced
  • 3 large celery stalks, diced
  • 3 large carrots, diced
  • 4 cups potatoes, diced
  • 2 cups frozen corn
  • 1 1/2 cups green lentils, rinsed & drained
  • 1 tbsp organic garlic powder
  • 2 tsp oregano
  • 1 tsp thyme
  • 3 tbsp soy sauce (I used Bragg liquid aminos)
  • 3 bay leaves
  • 5 whole peppercorns
  • 9 cups vegetable broth*
  • Garnishes: green onion, cilantro, parsley, Greek yogurt, cheese, tortilla chips

Directions

  1. In a large slow cooker, add all ingredients, except garnishes. Cover and cook on Low for 8-10 hours or on High for 4-5 hours (with this soup longer is better).
  2. Discard bay leaves and peppercorns. Using immersion blender, pulse a few times until desired texture - I like creamy with chunks. Garnish and serve hot.
  3. Storage Instructions: Refrigerate for up to 5 days. Freeze in an airtight container for up to 3 months.

Notes

*Alternatively you can use 2 organic low sodium vegetable bouillon cubes (like GoBio brand sold in many grocery stores) and 9 cups of water.

http://ifoodreal.com/slow-cooker-vegetarian-lentil-soup/

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13 Comments

  1. joanna

    This looks delicious! Just a quick question. The recipe says to remove the bay leaves and peppercorns and onion. Did you really mean the onion?? Thanks, Joanna

    Reply
  2. Carrie O.

    How many bouillon cubes do you use for this recipe? I don’t usually use those, but just bought some at the grocery store. Also, I noticed they had some regular bouillon and then some bouillon without salt added. Which do you use? I just bought the regular ones. Thanks. Looks great! Love lentils. I also make your green lentil curry recipe in my slow cooker 🙂

    Reply
  3. Annette

    Oh my! This looks so delicious. I already pinned this recipe. When the cooler weather comes, this will be the first soup I make to warm us up. I really enjoy your recipes and blog. Thank you for all you do and for keeping it real. It’s very refreshing!😌

    Reply
  4. Lauri

    Hi Olena, Thank you so much for sharing your wonderful recipes. I am not a cook but I really need to start being better at it. This is probably a stupid question but I need to ask. The recipe says to use 9 cups of vegetable broth but you said you used 2 organic vegetable cubes. Does that mean that I would use 2 vegetable cubes and just add 9 cups of water? See I told you I don’t cook lol.

    Reply
    • Olena

      Hi Lauri. No ta stupid question, in fact I got so many questions about cubes, I will add that option to a recipe. Yes, correct – 2 cubes + 9 cups of water. On a package with cubes there are insructions how to dilute cubes, mine say 3 cups of water, but that is approximate, 1 more or less wouldn’t matter.

      Reply
  5. marge201

    Olena, you’re hot stuff!! Interesting the no-salt bouillon cubes. I’ll try them. and this fab recipe and report back. Big wow!

    Reply
  6. Bernadette

    I’m wondering if you can just season with black pepper instead of using the peppercorns as I never have them . Can you suggest a good amount to use if so? Thanks. I’m almost 60 and just starting to eat vegan. I love soups so I’ll be making lots!!

    Reply
    • Olena

      Yes, for sure. To taste. Just crack a bit, stir and taste. Repeat if necessary.:)
      Eating less animal products is next best thing you can do for your health!

      Reply

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