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Easy Crockpot Lentil Soup

What you need: 

6 cups veggie broth (I use water and bouillon cubes)
2 cups dry brown lentils, rinsed and drained
1 medium red potato, scrubbed and diced
2 medium carrots, peeled and diced
2 large celery stalks, diced
2-3 cloves garlic, minced
2-3 large tomatoes, diced
3 bay leaves
1/2 teaspoon smoked paprika
1/4 teaspoon turmeric
black pepper and sea salt, to taste
1-2 tablespoons vegan margarine, optional (gives the soup a richer flavor)
1 1/2-2 cups fresh spinach, destemmed and torn into pieces

What you do: 

1. Throw everything except the spinach in the crockpot, set to low, and simmer for 6 hours or until the lentils are soft.
2. 20 minutes before you want to eat, stir in the spinach.
3. Remove bay leaves before serving. Enjoy hot, with a piece of crusty bread!
Source of recipe: I came up with this easy lentil soup by just throwing a bunch of stuff in the crockpot and letting it simmer for 6 hours. No pre-sautéing for me. It's yummy, healthy, and simple to prepare for a satisfying lunch or dinner.

Preparation Time: 
15-20 minutes, Cooking time: 6 hours
Cooking Time: 
6 hours
Recipe Category: 




Not sure what I did wrong but after 7 hours in the crockpot the lentils are still crunchy!  :-(


My taste buds are the happiest ever! This soup is amazing! Thank you for the recipe :-)


I made this soup exactly as the recipe stated but used organic ingredients, and it was so easy and delicious.  I took the crockpot full of soup to a Christmas get-together and everyone loved it and asked for the recipe.

Thanks for a great recipe that I will pass on to my family.


Delicious and amazingly easy! I tried it as written, and will keep this as a go-to. I think the secret ingredient is the margarine.


So yummy! I didn't have any fresh tomatoes left, so I used a 19oz can of diced tomatoes and it turned out great. We'll definitely be having this soup again!


WONDERFUL!!!  I doubled this recipe and cooked it on high for like 4 1/2 hours so that I could freeze half of it.  The only thing I did differently is that I used one more carrot and potato because I did not have any celery and I ADDED LEMON JUICE to it when I added the fresh spinach.  I also put the lemon juice in everyone's individual bowl to taste before I served it and it really just gave this allready fabulous recipe a little more umph!  (Plus I read something about acid helping your body absorb iron.)  THANK YOU MUCH FOR POSTING!!!


I followed this recipe exactly except that I doubled the broth.  Used water and vegan vegetable bullion cubes (followed directions on package).  This soup was fantastic on a rainy summer night, because I didn't have to use my stove!  When we came home from running errands, it was ready!  Added bagged spinach at the very end and topped with vegan parmesan cheese.  Everyone in the house loved it and I had plenty to freeze for lunches the rest of the week!  Thanks for this fantastic recipe!

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