Well Plated · by Erin Clarke★ 4.8 (168)
Crockpot Lentil Soup
NUTRITION · PER SERVING370M COOK
CAL 15%·PRO 33%
CARBS 47G61% OF CAL
20G FIBER10G SUGAR17G OTHER
FAT 7G19% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A slow-cooked lentil soup with vegetables and tomato. Hearty and satisfying vegetarian comfort food.
mainamericansoupbeans⏲️ slow cooker🍳 skilletgluten freevegetarian
View the full recipe on Well Plated →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion (diced)
- 4 medium carrots (peeled and cut into a ½-inch dice)
- 3 stalks celery (thinly sliced)
- 1 ½ teaspoons Italian seasoning
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
- 4 cloves garlic (minced)
- 1 1/2 cups French green lentils
- 1 can fire-roasted diced tomatoes (15 ounces)
- 1 can crushed tomatoes (15 ounces)
- 4 cups low-sodium vegetable broth
- Parmesan rind (optional; add it if you have it)
- 1 tablespoon red wine vinegar
- ½ teaspoon granulated sugar
- For serving: chopped fresh parsley and Parmesan
At a glance
PER SERVING · TIME 370M
CAL 15%·PRO 33%
CARBS 47G61% OF CAL
20G FIBER10G SUGAR17G OTHER
FAT 7G19% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 6h
- Sodium
- 692mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 645mg
- Calcium
- 163mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 692MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.