Crockpot Lentil Soup
Prepare crockpot lentil soup in the morning and have a filling and healthy dinner ready in the evening. With a combination of beans and vegetables, this soup has lots of unique flavors.
Servings 6
Calories 426kcal
Ingredients
- 3.5 oz bacon (6 slices)
- 1 onion
- 2 cloves garlic
- 1 cup dried green lentils preferably soaked overnight
- 1 cup dried red lentils preferably soaked overnight
- 1 cup cannellini beans (white kidney beans) preferably soaked overnight
- 1 cup diced celery
- 1 cup diced carrots
- 1 Tbsp fresh thyme leaves
- 1/2 tsp-Tbsp chili powder
- 6 cups flavorful chicken broth
- sea salt
- pepper
- parsley for garnish
Instructions
- Add lentils and beans to a large bowl and fill with abundant cool water. Soak for at the very least 2 hours, better overnight (10-12 hours).
- Peel and finely chop onion and garlic. Peel carrots and dice. Wash celery and dice.
- Add chopped onion and garlic and diced celery and carrots to the crockpot.
- Drain and rinse soaked lentils and beans and then add to the crockpot.
- Add thyme, chili powder, sea salt, pepper, and broth to the crockpot, give it all a quick stir, then place the lid on top.
- Set crockpot to 4 hours on high or 8 hours on low. (For unsoaked legumes, use 5 hours on high and 10 hours on low).
- 30-45 minutes before cooking time is over, crisp up bacon in either a pan over medium heat or the oven at 400F for 20-25 minutes on a baking sheet.
- Before serving, give it a taste to see if it needs more seasoning with sea salt and pepper.
- To serve, add to a bowl, sprinkle crispy bacon, and finely chopped parsley on top and enjoy!
Video
Nutrition
Calories: 426kcal | Carbohydrates: 62g | Protein: 27g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 1009mg | Potassium: 1544mg | Fiber: 25g | Sugar: 4g | Vitamin A: 3743IU | Vitamin C: 24mg | Calcium: 153mg | Iron: 9mg