Crockpot Lentil Soup

Lentil soup
Brian Hagiwara/Photolibrary/Getty Images
Ratings (9)
  • Total: 8 hrs 10 mins
  • Prep: 10 mins
  • Cook: 8 hrs
  • Yield: 6 to 8 Servings
Nutritional Guidelines (per serving)
223 Calories
2g Fat
40g Carbs
14g Protein
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Nutrition Facts
Servings: 6 to 8 Servings
Amount per serving
Calories 223
% Daily Value*
Total Fat 2g 2%
Saturated Fat 0g 2%
Cholesterol 2mg 1%
Sodium 782mg 34%
Total Carbohydrate 40g 14%
Dietary Fiber 7g 24%
Protein 14g
Calcium 93mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Serve this easy, great tasting lentil soup with cornbread or freshly baked biscuits.

Ingredients

  • 2 cups dried lentils
  • 8 cups water
  • 1 1/2 tablespoons crumbled bacon or bacon bits
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/4 cup chopped carrot
  • 3 tablespoons snipped parsley
  • 1 clove garlic crushed
  • 2 1/2 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 1/2  teaspoon dried leaf oregano
  • 1 can (14.5 ounces) tomatoes
  • 2 tablespoons wine vinegar

Steps to Make It

  1. Rinse lentils; place in cooker. Add 8 cups water and remaining ingredients except​ for tomatoes and vinegar.

  2. Cover and cook on LOW for 8 to 10 hours.

  3. Add tomatoes and vinegar. Turn to HIGH and cook 15 minutes longer, until hot.

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