Lentil-Veggie Soup (Crock Pot)

735 mins (prep 15, cooking 720)
14 ingredients
6 servings
This soup is easy to put together with basic food items that most of us have around. I found the recipe in Better Homes and Gardens Biggest Book of Slow Cooker Recipes, and I did some adjustments with the vegetables and herbs used. I was surprised at how good this very simple soup turned out.

Categories:  served-hot , crock-pot , beginner-cook , seasonal , tomato , equipment , soups-&-stews , one-dish-meal , easy , main-dish , american , beans , inexpensive , vegetarian , midwestern-u.s. , north-american , comfort-food , taste~mood , time-to-make , lentil , vegan , european , winter , presentation , fall , carrots , vegetable , savory ,
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Serving Size (378.35 g)
Servings 6
Amount per Serving
Calories 66.46 Calories from Fat 2.79
% Daily Value *
Total Fat 0.31g 2.85%
Saturated Fat 0.07g 2.19%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 641.45mg 160.36%
Total Carbohydrate 15.2g 30.4%
Dietary Fiber 3.64 g 87.35%
Sugars 7.57 g %
Protein 1.7g 20.45%
Vitamin A 10440.49IU% Vitamin C 10.17mg%
Calcium 61.27mg% Iron 0.45mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
dry lentils, dried basil, dried oregano, dried thyme, dried parsley, diced tomatoes, fresh ground black pepper