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Slow cooker vegetable lentil soup

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    Slow cooker vegetable lentil soup Heart Smart Gluten Free Low Sodium

    This big batch of soup provides a heaping helping of nutrients to boost your immunity and help you feel your best!


    1 cup dry lentils
    4 cups 3/4-inch cubed butternut squash (about 3 pounds)
    3 medium carrots, roughly chopped
    2 cups frozen green beans
    2 large stalks celery, sliced
    1 medium sweet onion, diced
    4 cloves garlic, minced
    1/2 teaspoon freshly ground black pepper
    1 teaspoon ground cumin
    1/4 teaspoon ground allspice
    8 cups low-sodium vegetable broth
    1 cup peeled and cubed kohlrabi
    1/4 cup chopped fresh basil
    2 cups packed fresh spinach


    1. Place the lentils, squash, carrots, green beans, celery, onion, garlic, black pepper, cumin, allspice and broth in a 4-quart slow cooker. Stir. Cover and cook on low heat for 8 to 9 hours. (You can also cook on high heat for 4 to 5 hours.
    2. In the last 30 minutes of cooking, add remaining ingredients, stir, and continue cooking until heated through and all ingredients are tender.
    3. Enjoy warm!

    Makes 8 servings

    Carb choices per serving: 2


    Freeze leftovers in microwave-safe, single-serving containers for easy workweek lunches.

    Nutrition Facts