Dump and Go Crockpot Lentil Soup: The Easiest Healthy Dinner

Lentil soup is a classic for a reason: it’s hearty, nutritious, and incredibly versatile. But what if you could make it even easier? This “Dump and Go” Crockpot Lentil Soup recipe is the answer! Simply toss everything into your slow cooker, and hours later, you’ll have a delicious and satisfying meal ready to enjoy. This recipe is perfect for busy weeknights, meal prepping, or anyone who loves a flavorful and fuss-free dinner.

Why You’ll Love This Dump and Go Lentil Soup

This recipe is a game-changer for several reasons:

• Effortless Preparation: No pre-soaking lentils, no sautéing vegetables – just dump everything into the crockpot and let it work its magic.
• Healthy and Nutritious: Lentils are packed with protein, fiber, and essential nutrients. This soup is a guilt-free way to nourish your body.
• Budget-Friendly: Lentils are an inexpensive source of protein, making this soup a cost-effective meal.
• Customizable: Easily adapt the recipe to your preferences by adding different vegetables, spices, or proteins.
• Freezer-Friendly: Make a big batch and freeze individual portions for quick and easy meals later on.
• Minimal Cleanup: Only one pot to clean – it doesn’t get much easier than that!

The Secret to a Flavorful Crockpot Lentil Soup

While this recipe is incredibly simple, a few key tips will elevate your lentil soup from good to great:

• Choose the Right Lentils: Brown or green lentils are ideal for this recipe, as they hold their shape well during slow cooking. Red lentils tend to become mushy.
• Don’t Overfill the Crockpot: Ensure the ingredients don’t exceed the maximum fill line of your slow cooker to prevent overflow.
• Adjust the Liquid: The amount of broth needed will vary depending on your crockpot. Start with the recommended amount and add more if the soup seems too thick.
• Season Generously: Lentils can be bland on their own, so don’t be afraid to use plenty of spices and herbs. Salt and pepper are essential, but also consider adding cumin, coriander, smoked paprika, or bay leaf.
• Add Acidity: A squeeze of lemon juice or a splash of vinegar at the end brightens the flavors and adds a touch of tanginess.
• Consider a Roux: For a thicker, creamier soup, you can stir in a simple flour and butter or oil roux during the last 30 minutes of cooking.

Dump and Go Crockpot Lentil Soup Recipe

This recipe provides a base that you can customize with your favorite vegetables and spices.

Ingredients:

• 1 tablespoon olive oil
• 1 cup brown or green lentils, rinsed
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 8 cups vegetable broth (or chicken broth for non-vegetarian option)
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes (optional)
• 1 bay leaf
• Salt and pepper to taste
• 1 tablespoon lemon juice or apple cider vinegar
• Optional toppings: fresh parsley, yogurt, crusty bread

Instructions:

1. Combine Ingredients: In a 6-quart or larger slow cooker, combine the lentils, onion, carrots, celery, garlic, vegetable broth, diced tomatoes, thyme, smoked paprika, red pepper flakes (if using), and bay leaf.

2. Season: Season with salt and pepper to taste. Remember you can always add more seasoning later.

3. Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the lentils are tender.

4. Remove Bay Leaf: Before serving, remove the bay leaf.

5. Adjust Consistency: If the soup is too thick, add more broth until you reach your desired consistency.

6. Add Acidity: Stir in the lemon juice or apple cider vinegar.

7. Serve: Ladle into bowls and garnish with fresh parsley and a dollop of yogurt (if desired). Serve with crusty bread for dipping.

Variations and Add-Ins:

• Vegetables: Add other vegetables like spinach, kale, zucchini, sweet potatoes, or bell peppers. Add them in the last hour of cooking to prevent them from becoming too mushy.
• Protein: Add cooked sausage, ham, or shredded chicken during the last hour of cooking for a heartier soup.
• Spices: Experiment with different spices like cumin, coriander, curry powder, or chili powder to change the flavor profile.
• Herbs: Fresh herbs like rosemary, oregano, or cilantro add a burst of flavor. Add them in the last 30 minutes of cooking or as a garnish.
• Spice it Up: Add a chopped jalapeno or a dash of hot sauce for extra heat.
• Coconut Milk: Stir in a can of coconut milk during the last 30 minutes of cooking for a creamy and exotic twist.

Tips for Storing and Reheating Lentil Soup

This lentil soup is perfect for meal prepping, as it stores and reheats well.

• Storage: Let the soup cool completely before transferring it to airtight containers. Store in the refrigerator for up to 4 days or in the freezer for up to 3 months.
• Reheating: Reheat the soup in a saucepan over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave. If the soup is too thick, add a splash of broth or water.

Serving Suggestions for Dump and Go Lentil Soup

This lentil soup is a complete meal on its own, but here are a few serving suggestions to elevate your dining experience:

• With Bread: Serve with crusty bread, garlic bread, or naan for dipping.
• With a Salad: Pair with a simple green salad or a chopped vegetable salad for a light and refreshing meal.
• With a Grilled Cheese: A grilled cheese sandwich is the perfect accompaniment to a bowl of warm lentil soup.
• As a Starter: Serve as a starter for a larger meal, such as roasted chicken or grilled fish.
• Garnishes: Top with fresh herbs, a dollop of yogurt or sour cream, a sprinkle of cheese, or a drizzle of olive oil.

Frequently Asked Questions

• Do I need to soak the lentils before cooking?

No, you do not need to soak brown or green lentils before cooking in a crockpot. They will soften sufficiently during the slow cooking process.

• Can I use red lentils in this recipe?

While you can use red lentils, they tend to break down and become mushy during slow cooking. Brown or green lentils are a better choice for maintaining texture. If you use red lentils, reduce the cooking time.

• Can I make this recipe on the stovetop?

Yes, you can adapt this recipe for the stovetop. Sauté the onion, carrots, and celery in a pot until softened. Add the remaining ingredients and bring to a boil. Then, reduce the heat and simmer for 30-40 minutes, or until the lentils are tender.

• Can I freeze this lentil soup?

Yes, this lentil soup freezes very well. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Label and date the containers and store in the freezer for up to 3 months.

• How can I make this soup vegetarian?

This recipe is naturally vegetarian if you use vegetable broth.

• How can I make this soup vegan?

This recipe is naturally vegan if you use vegetable broth and avoid yogurt or dairy-based toppings.

• How do I thicken my lentil soup?

If your soup is too thin, you can let it cook uncovered for the last hour to allow some of the liquid to evaporate. Alternatively, you can blend a portion of the soup with an immersion blender or in a regular blender and return it to the pot. Another option is to stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 30 minutes of cooking.

This Dump and Go Crockpot Lentil Soup is a hearty, flavorful, and convenient meal that’s perfect for any occasion. With its simple preparation and endless customization options, it’s sure to become a family favorite. So gather your ingredients, toss them in the crockpot, and enjoy a delicious and healthy dinner without the fuss!