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Slow Cooker Lentil Soup - Dump and Go Dinner

This Slow Cooker recipe for Lentil Soup is full of flavor from lentils and hearty vegetables. It is quite filling for a light, vegetarian soup! Throw this meal together in your slow cooker to simmer away for an easy meal!
10 Servings Recipe By

Ingredients

  • 2 cups Lentils, Brown, Dry
  • 3/4 cups dice Onion
  • 1/2 cups dice Celery
  • 1 cup dice Carrot
  • 2 teaspoons mince Garlic, Cloves
  • 2 teaspoons Salt
  • 1/4 teaspoons Black Pepper
  • 1/2 teaspoons Oregano, Dried
  • 15 ounces Diced Tomatoes, Canned
  • 2 tablespoons Red Wine Vinegar
  • 1/4 cups chop Parsley, Fresh

Serving Day Ingredients

  • 8 cups Water

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1 cup
  • 163 Calories
  • 0g Total Fat
  • 0g Sat Fat
  • 0g Trans Fat
  • 0mg Cholesterol
  • 486mg Sodium
  • 30g Total Carb
  • 6g Fiber
  • 3g Total Sugars (Includes 0g Added Sugars)
  • 11g Protein
  • 0 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Place lentils in slow cooker and cover with water.
  2. Add onion, celery, carrots, garlic, salt, pepper and oregano.
  3. Cover and cook on low for 8 hours.
  4. Add tomatoes, red wine vinegar and parsley.
  5. Heat through for 15 minutes.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Mix together lentils, onion, celery, carrots, garlic, salt, pepper, and oregano and divide among indicated number of gallon bags.
  2. Divide tomatoes, red wine vinegar and parsley among quart size freezer bags.
  3. Seal, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Add gallon bag and water to the slow cooker.
  3. Cover and cook on low for 8 hours.
  4. Add quart bag ingredients.
  5. Heat through for 15 minutes.

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