Golden Crockpot Lemon Thyme Lentil Soup for Easy Dinners

Name: Crockpot Golden Lemon Thyme Lentil Soup
Prep time: 15 min
Cook time: 7 h
Total time: 7 h 15 min
Cuisine: American
Ingredients: 1 1/2 cups dry brown lentils, rinsed and picked over; 1 medium yellow onion, finely diced; 3 large carrots, diced; 3 stalks celery, diced; 4 cloves garlic, minced; 1/2 tsp ground turmeric; 1 tsp dried thyme leaves; 1/2 tsp smoked paprika; 6 cups vegetable broth; 1 bay leaf; 1 tsp salt; 1/2 tsp freshly cracked black pepper; 3 tbsp fresh lemon juice; 2 tbsp extra virgin olive oil; 1/4 cup chopped fresh parsley for garnish

When holiday schedules get busy, this Golden Crockpot Lemon Thyme Lentil Soup offers a light, nourishing, and hands-off dinner solution. Earthy brown lentils simmer gently alongside sweet carrots, celery, and savory garlic until tender, finished with vibrant lemon juice and fresh thyme. It is an effortless plant-based slow cooker meal that warms you up without taking hours of hands-on prep time in the kitchen.

Crockpot Golden Lemon Thyme Lentil Soup, an easy crockpot dinner recipe

Prep: 15 minCook: 7 hrTotal: 7 hr 15 minServes: 6

Ingredients

1 1/2 cups dry brown lentils, rinsed and picked over
1 medium yellow onion, finely diced
3 large carrots, diced
3 stalks celery, diced
4 cloves garlic, minced
1/2 tsp ground turmeric
1 tsp dried thyme leaves
1/2 tsp smoked paprika
6 cups vegetable broth
1 bay leaf
1 tsp salt
1/2 tsp freshly cracked black pepper
3 tbsp fresh lemon juice
2 tbsp extra virgin olive oil
1/4 cup chopped fresh parsley for garnish

Instructions

Add the rinsed brown lentils, diced onion, carrots, celery, and minced garlic to the bottom of a 6-quart crockpot.
Sprinkle in the ground turmeric, dried thyme, smoked paprika, salt, and black pepper. Stir gently to coat the vegetables and lentils in spices.
Pour in the vegetable broth and add the bay leaf, stirring to fully integrate all ingredients.
Cover and cook on LOW for 6 to 7 hours (or on HIGH for 3 1/2 to 4 hours) until the lentils and vegetables are completely tender.
Discard the bay leaf. Stir in the fresh lemon juice and extra virgin olive oil right before serving to brighten the savory flavor profile.
Ladle into bowls and garnish with chopped fresh parsley and an extra pinch of black pepper if desired.

Tips

For a thicker texture, use an immersion blender to partially blend 1 to 2 cups of the soup right before adding the lemon juice.
This soup cools beautifully and tastes even better the next day; store leftovers in an airtight container in the refrigerator for up to 5 days.
Freezes exceptionally well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.