Spicy Lentil and Veggie Soup - Another Slow Cooker Favorite

Lentil Soup

I am really enjoying my slow cooker this winter. It’s the perfect kitchen gadget for making easy, hearty meals for cold nights. This plant-based lentil and veggie soup recipe is going to be a new favorite of mine. Don’t let the recipe ingredients limit you either. In addition to lentils you could add kidney beans and almost any vegetable you like. Substitute the spinach for some kale or cabbage. There will also be plenty left over for lunch the next day. Enjoy and Work It!


2 c cooked lentils
1 medium onion, diced
2 large carrots, diced
1 small bell pepper, diced
2 zucchini, diced
1 c mushrooms, coarsely chopped
1 can diced tomatoes
1 hand full of fresh spinach
1 1/2 c vegetable stock
1 tsp salt (more to taste)
1/2 tsp red pepper flakes
1/2 tsp pepper


Place all ingredients in a slow cooker except the lentils and spinach. Stir until it is mixed well then cook on low for 2 hours. After 2 hours add the lentils and spinach. Check the soup and add more salt and pepper if needed. Cook for about an hour more. (Alternately – if you have dried lentils, sort and rinse 1c of dried lentils and add at the beginning with all other vegetables, add 2 additional cups of broth.)

-by Kyle Golden, Founder and Certified Personal Trainer

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