Crockpot Red Lentil Soup (v & gf)
In today's fast-paced world, finding time to prepare healthy meals can be a challenge. That's why I have created another simple and nutritious recipe that's perfect for busy weeknights or meal prepping ahead of time. Created during a cold winter weekend - this was another random, “What do I have in the pantry and what’s almost past due in the fridge to dump into the crockpot?” creation. This vegan lentil soup is not only easy to make but also incredibly satisfying and packed with wholesome ingredients.
Using just a few basic kitchen gadgets like a crockpot and immersion blender, you can whip up a batch of this hearty soup in no time. Simply follow the recipe below:
Red Lentil Soup
Serves: 6 Prep: 20 min
Ingredients:
2 tablespoons olive oil, plus more for serving
1 large leek, chopped
1-2 cloves garlic, finely chopped
2 teaspoons ginger (either fresh or ground works)
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 quarts vegetable broth
2 cups cubed butternut squash
1 ½ cups dried red lentils
3 medium carrots, chopped
3-4 large handfuls of chopped kale
2 tablespoons fresh lemon juice (from 1 lemon)
Optional: Chopped roasted almonds and chopped parsley, for serving
Instructions:
Place all ingredients (except lemon juice and optional garnishes) into the crockpot.
Cover and cook on low heat for 7-8 hours or on high heat for 3-4 hours, until vegetables are tender and lentils are cooked through.
Once cooked, use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth.
Stir in fresh lemon juice and adjust seasoning to taste.
Serve hot, garnished with a drizzle of olive oil, chopped roasted almonds, and parsley, if desired.
This vegan lentil soup is not only delicious but also freezer-friendly, so you can make a big batch and save leftovers for later. Did you make this soup? Leave a comment and let me know what you think!