Name: Vegan Crockpot Lentil Soup
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: Italian
Ingredients: 2 tablespoons avocado or olive oil; 1 yellow onion, diced; 4 large carrots, diced; 3 stalks celery, diced; 1 small zucchini, diced; 2-3 cloves minced garlic; 3 teaspoons Italian seasoning; 1 teaspoon smoked paprika; 1 teaspoon sea salt; 3/4 teaspoon red pepper flakes; 1 1/2 cups dried French green lentils (can sub brown lentils); 1 15-ounce can fire-roasted tomatoes (or plain crushed tomatoes); 4 cups low-sodium vegetable broth; 1 tablespoon red wine vinegar; 1 cup filtered water; 

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Its crockpot season!

Pretty sure this is my first ever crockpot recipe!! How is that even possible after having this blog for almost 7 years?! Who knows. Crockpot cooking must become a thing when you turn 30 LOL. So, since I really need to start a crockpot collection, say hello to my Vegan Crockpot Lentil Soup! Lentils are packed with protein, fiber and vitamins, and are surprisingly delicious.

I love how you can set it and forget it. Throw everything in and get on with your day!

And now that its officially fall I feel like whipping out the crockpot is acceptable. This scrumptious soup is for all the busy people that still want to eat healthy but with minimal clean up and effort. And say hello to leftovers for lunch! Whenever I cook, I really try to make extra for leftovers because I’m a lazy kid at heart. And leftovers are SO MUCH BETTER the next day. So you’ll have 6-7 servings from this depending on portion sizes. Serve with sourdough bread, crackers or a side salad. Mmmhmmm.

The many benefits of lentils:

heart healthy with health-promoting polyphenols
packed with iron, folate, magnesium and potassium
hefty amount of plant based protein – one cup equals 18 grams!
loaded with fiber – one cup equals 15 grams!
versatile and can be used so many ways

For me, soup must be well-rounded and totally balanced in flavor. A little spice, smokiness and saltiness with a little tang. I used red pepper flakes, smoked paprika and red wine vinegar to achieve this tasty palate-pleasing recipe. I could eat it for lunch or dinner everyday, I swear.

Feel free to add in other veggies you have on hand (like bell peppers, peas, parsnips), or even nutritional yeast for a cheesy flavor. But I love it just how it is.