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This warm, citrusy lentil soup is a great crockpot meal. It’s naturally gluten-free and packed with 20 grams of protein per bowl.
Crockpot recipes are always my go-to meal. They are quick, easy, and make all the flavors simply pop.
So, when I’m craving a bowl of warm soup, my crockpot becomes my best friend.
This lemon lentil soup gives you hints of cumin, turmeric, lemon, and lentils. Every bite tastes like it has been simmering with love and attention the entire time (although we know the crockpot did all the heavy lifting).
But besides flavor, this soup is highly nourishing. Each bowl delivers 20 grams of protein and over 16 grams of fiber, thanks to the red lentils. And since it’s naturally gluten-free and dairy-free, it’s perfect for any nutritional need.
Pin this now to find it later
Pin ItHave it with some crusty bread, a simple green salad, or some rice or cauliflower rice, and you’ll have a complete meal waiting for you.
Ingredients and Substitutes
Olive oil (1 tbsp) – Swap with avocado oil or melted coconut oil.
Medium white onion, diced (1) – Replace with yellow onion or shallots.
Medium carrots, diced (2) – Substitute with parsnips or sweet potatoes.
Garlic, minced (5 cloves) – You can also use garlic powder (1¼ tsp) or garlic paste.
Chicken stock (6 cups) – Switch with vegetable broth or mushroom stock.
Red lentils, rinsed (1 1/2 cups) – Swap with yellow lentils or split peas.
Corn, drained (1 15.25 oz can) – Use fresh corn or fresh corn cut from the cob.
Ground cumin (2 tsp) – Replace with ground coriander or mild curry powder.
Turmeric (1 tsp) – You can also use ground ginger.
Paprika (1 tsp) – Swap with smoked paprika or chili powder.
Pinch of cayenne – Substitute with red pepper flakes or chipotle powder.
Lemon juice (2 tbsp) – Lime juice or apple cider vinegar are great alternatives.
Zest of 1 small lemon –
Sea salt, to taste
Black pepper, to taste
How to Make Crockpot Lemon Lentil Soup
Step 1. Place the olive oil, onion, carrots, garlic, chicken stock, lentils, corn, cumin, turmeric, paprika, and cayenne into the crockpot. Give all the ingredients a good stir.
Step 2. Cover and cook on high for 2-3 hours or on low for 5-6 hours, or until the lentils and carrots are very tender.
Step 3. Grab an immersion blender and partially blend the soup until it becomes thick.
Step 4. Add the lemon juice, lemon zest, salt, and pepper. Combine all the ingredients.
Step 5. Serve warm and enjoy!
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Pin ItHow I Would Modify This Recipe
- Making it vegan: Swap the chicken broth with vegetable broth and you’ll have a delicious plant-based meal.
- Add more protein: Stir in shredded rotisserie chicken or crumbled tofu.
- Going low carb: Reduce the amount of lentils and add more diced carrots, celery, and zucchini.
- Creamy texture: Stir in a splash of coconut milk or Greek yogurt before serving.
My Tips & Tricks
- Add the lemon at the end: Add the lemon juice and zest at the very end. Adding it too early can reduce its tanginess.
- Use an immersion blender: While you can use a regular blender, you need to be careful with blending hot liquids. An immersion blender might be better.
- Garnish: Add a drizzle of olive oil, cilantro leaves, or a spoonful of plain yogurt.
My Storage Tips
Let the soup cool completely before placing it into an airtight container. You can keep it in the fridge for up to 4-5 days.
If you want to keep it for longer, place it in individual portions and keep it in the freezer for up to 3 months.
Once you want to have it again, reheat it on the stove at medium-low heat and warm it through. It should take 5-8 minutes.
Crockpot Lemon Lentil Soup
Cals: 439 Protein: 19.9 Carbs: 81.9 Fat: 4.6
Ingredients
- 1 tbsp olive oil
- 1 medium white onion diced
- 2 medium carrots diced
- 5 cloves garlic minced
- 6 cups chicken stock
- 1 1/2 cups red lentils rinsed
- 1 15.25 oz can corn drained
- 2 tsp ground cumin
- 1 tsp turmeric
- 1 tsp paprika
- pinch of cayenne
- 2 tbsp lemon juice
- zest of 1 small lemon
- sea salt to taste
- black pepper to taste
Instructions
- Add olive oil, onion, carrots, garlic, chicken stock, lentils, corn, cumin, turmeric, paprika, and cayenne to the crockpot. Stir to combine.
- Cover and cook on HIGH for 2–3 hours or LOW for 5–6 hours, until the lentils and carrots are very tender.
- Using an immersion blender, partially or fully blend the soup until it reaches your desired consistency.
- Stir in lemon juice and lemon zest.
- Season with salt and black pepper to taste.
- Serve warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
