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Vegan Slow Cooker Lentil & Veggie Soup

This Vegan Slow Cooker Lentil & Veggie Soup is the perfect addition to your weekly meal plan. It is loaded up with all the nutrients: plenty of protein and fiber from the lentils and lots of vitamins coming from the nutrient-dense veggies, to boot!
Course Main Course
Cuisine American
Keyword crockpot lentil soup, slow cooker soup, vegan soup
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 8
Calories 278kcal

Ingredients

  • 3 cups red potatoes chopped
  • 2 cups carrots chopped
  • 2 cups celery chopped
  • 1 yellow onion chopped
  • 1 cup green lentils rinsed
  • 8 garlic cloves minced
  • 8 cups vegetable broth low sodium, if possible
  • 1 cup canned coconut milk use the creamy, top layer (set it in the refrigerator overnight)
  • 2 teaspoons herbs de provence
  • 1 teaspoon onion powder
  • sea salt and black pepper to taste
  • fresh parsley for garnish
  • goat cheese crumbles for garnish (omit for vegan)

Instructions

  • Combine all of the ingredients in the bowl of a slow cooker or Crockpot.
  • Set on low heat for 8 hours.
  • Add half of the soup & veggies to a blender and blend on medium-high until combined and creamy. Add this mixture back into the crockpot and stir everything together.
  • Let it sit covered for about one more hour.
  • Serve warm with fresh parsley and crumbled goat cheese (omit for vegan option).

Notes

If you don't like chunks, you can blend the whole soup. 
Store leftovers in the freezer and let thaw in the fridge overnight. 

Nutrition

Serving: 1g | Calories: 278kcal | Carbohydrates: 46g | Protein: 11g | Fat: 6g | Saturated Fat: 5g | Sodium: 103mg | Potassium: 854mg | Fiber: 13g | Sugar: 7g