Crock Pot Vegetarian Lentil Soup

This is a really easy recipe that is cribbed from (See original).  The original recipe, I am sure comes out fine, but I wanted to get away from any cans and make this a pure fresh veggie soup.  It ended up great.  Remember the finished soup will need to be salted to taste.  We have such a wide variance in salt taste in the house, that I use a minimal amount and then let everyone adjust.

This soup is hearty and keeps well in the refrigerator where the flavors continue to blend.   I cooked it overnight and then took a bowl to the office for lunch.  Left the soup on the warm setting in the crock pot all day, so the kids ate it as they came home.  By dinner, it was still just as good.



  • 2 cups lentils
  • 8 cups water
  • 1 onion, diced
  • 3 stalks celery, sliced
  • 2 carrots, chopped
  • 4 cloves garlic, minced
  • 1 1/2 tsp salt
  • 1/4 tsp black pepper
  • dash red pepper flakes
  • 1/2 tsp oregano
  • 2 cups diced tomatoes


  1. Pre-soak the lentils in water for at least 2 hours, preferably overnight Drain, discarding soak water.
  2. Stir together lentils with all ingredients in a crock pot. Cook on low heat in the crockpot for 10 – 12 hours.

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