Crockpot Red Lentil Soup


My sister came to visit this past week to help me with my kidney transplant recovery. Not only was I excited to spend time with her, but she’s a vegetarian and I just love any excuse to make vegetarian meals. Not only that, but Fall has arrived and it’s the perfect opportunity to turn on the crockpot.

While this doesn’t necessarily fall under the “quick dinner” category, it literally takes 7 minutes to throw together and forget about for a few hours. Extra benefit: it’s also gluten free!

This soup has a sweeter taste than green lentil soup. Its hearty and filling. You’re going to love every bite!

Crockpot Red Lentil Soup
2 c. dry red lentil beans, rinsed and any rocks removed
1/2 med. white onion, diced
2 sweet potatoes, cubed
3 med. carrots, sliced
2-3 stalks celery, sliced
4 c. vegetable broth, no salt added
4 c. water
1/4-1/2 tsp. tumeric
dash cinnamon -not too much
pepper to taste
1/2 tsp. salt

Place all ingredients in the crockpot.


Cook on high for 4-6 hours or until soup is fully cooked.


Nutrition info per cup (makes 8 cups):
cals 214
fat 0 g
Chol 0mg
Sodium 101 mg
Carbs 40 g
Fiber 8 g
Sugars 9 g
Protein 15 g
Potassium 414 mg (this is at least 414 mg, but probably higher as I couldn’t find potassium info on vegetable broth)

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