Veggie Yogi

Food, health and prosperity for the body

Crockpot Lentil Soup


I have been searching for a good lentil soup recipe and I think I have discovered/created one! I found a recipe on for Winter Lentil Vegetable Soup which provided the inspiration for this recipe–but I think I’ve greatly improved on it both in ingredients and making it a crockpot recipe!

So here’s what you’ll need:
1/2 cup lentils
1 1/2 cups chopped onion
2 stalks of celery
2 cups shredded cabbage
1 28 oz can of diced tomatoes (low sodium–or fresh chopped tomatoes if you have them and have time)
2 cups of vegetable broth
3 cups of water
1 1/2 cups chopped carrots (I like to buy the baby carrots)
1 1/2 cups frozen corn
1 clove of garlic
1/2 tsp black pepper
1/2 tsp basil
1/2 tsp thyme
2 tsps curry powder
1 tsp cumin

Add all ingredients to the crockpot starting with lentils on the bottom.

If you're using canned tomatoes, be sure to look for the lowest sodium brand you can find. The ones I found have only 200g per 1/2 cup which is still a lot but about half that of other brands.

I also recommend a low-sodium or no salt added vegetable broth.

Stir to mix everything together but not so much as to make the lentils rise to the top.

I cooked mine on high pretty much all day from noon until 6 or 7 pm. It makes a delicious, hearty soup! I hope you enjoy it. 🙂


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