Crockpot Lentil Soup with Spinach and Tomatoes

Warm your soul with our Crockpot Lentil Soup with Spinach and Tomatoes, a nourishing and flavorful dish that’s perfect for cold days or cozy nights at home. This simple yet satisfying soup combines hearty lentils, vibrant spinach, and tangy tomatoes, simmered to perfection in the crockpot. With minimal prep and hands-on cooking, you can enjoy a delicious homemade soup that’s both comforting and nutritious.

Our Crockpot Lentil Soup with Spinach and Tomatoes offers a delightful blend of earthy lentils, sweet tomatoes, and tender spinach, creating a harmonious medley of flavors and textures. The lentils become tender and creamy as they cook, while the spinach adds a pop of vibrant green color and a boost of nutrients. The tomatoes lend a tangy sweetness to the soup, complementing the savory broth and aromatic spices. Each spoonful is a comforting and satisfying experience that’s sure to warm you from the inside out.

Indulge in our Crockpot Lentil Soup with Spinach and Tomatoes knowing that you’re enjoying a nutritious and wholesome meal. Lentils are rich in protein, fiber, and essential nutrients, making them a nutritious addition to any diet. Spinach is packed with vitamins, minerals, and antioxidants, while tomatoes provide vitamin C and lycopene. By slow-cooking the ingredients, you’ll preserve their nutrients and flavors, resulting in a delicious and nourishing soup that’s perfect for any occasion.

Ingredients:

• 1 cup dried brown or green lentils, rinsed and drained
• 1 onion, diced
• 2 cloves garlic, minced
• 1 (14.5-ounce) can diced tomatoes, undrained
• 4 cups vegetable broth
• 2 cups fresh spinach leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Optional toppings: grated Parmesan cheese, chopped fresh parsley, crusty bread

Instructions:

1. In the crockpot, combine the dried lentils, diced onion, minced garlic, diced tomatoes, vegetable broth, dried thyme, dried oregano, salt, and pepper. Stir to combine all the ingredients.
2. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the lentils are tender and the flavors have melded together.
3. Once the soup is cooked, taste and adjust the seasoning with salt and pepper, if needed.
4. Just before serving, stir in the fresh spinach leaves until wilted.
5. To serve, ladle the Crockpot Lentil Soup with Spinach and Tomatoes into bowls and garnish with grated Parmesan cheese and chopped fresh parsley, if desired. Serve with crusty bread for a complete meal.

Prep Time, Number of Portions, Calories: Enjoy the convenience of our Crockpot Lentil Soup with Spinach and Tomatoes, requiring just 10 minutes of prep time and 6-8 hours of cooking time. This recipe yields approximately 4 servings, making it perfect for sharing or enjoying as leftovers. Each serving contains approximately 250 calories, depending on the portion size and choice of ingredients.

Potential Upgrades and Substitutes: Customize our Crockpot Lentil Soup with Spinach and Tomatoes to suit your taste preferences or dietary needs. You can add additional vegetables such as carrots, celery, or bell peppers for added flavor and nutrition. For a heartier soup, you can add cooked grains like rice or quinoa. Feel free to adjust the seasoning to your liking or experiment with different herbs and spices to create your perfect soup. The versatility of this recipe allows you to get creative and tailor it to your preferences.

Serving Options: Serve our Crockpot Lentil Soup with Spinach and Tomatoes as a comforting and nutritious meal on its own, or pair it with crusty bread or a side salad for a complete dinner. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated on the stove or in the microwave for a quick and easy meal. With its rich flavors and wholesome ingredients, our Crockpot Lentil Soup with Spinach and Tomatoes is sure to become a staple in your recipe rotation.

Crockpot Lentil Soup with Spinach and Tomatoes

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Serves: 4 Prep Time: 10 Cooking Time: 360 360

Nutrition facts: 250 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 cup dried brown or green lentils, rinsed and drained
• 1 onion, diced
• 2 cloves garlic, minced
• 1 (14.5-ounce) can diced tomatoes, undrained
• 4 cups vegetable broth
• 2 cups fresh spinach leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Optional toppings: grated Parmesan cheese, chopped fresh parsley, crusty bread

Instructions

1. In the crockpot, combine the dried lentils, diced onion, minced garlic, diced tomatoes, vegetable broth, dried thyme, dried oregano, salt, and pepper. Stir to combine all the ingredients.
2. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the lentils are tender and the flavors have melded together.
3. Once the soup is cooked, taste and adjust the seasoning with salt and pepper, if needed.
4. Just before serving, stir in the fresh spinach leaves until wilted.
5. To serve, ladle the Crockpot Lentil Soup with Spinach and Tomatoes into bowls and garnish with grated Parmesan cheese and chopped fresh parsley, if desired. Serve with crusty bread for a complete meal.