This Crockpot Vegan Lentil Soup Recipe is perfect for a simple and healthy weeknight family dinner. Packed with kale, carrots, lentils and lemony goodness!
Peel and chop squash, zucchini, carrots, remove leaves from celery and chop, and chop onion. I like my veggies ½ -1 inch large. Once everything is chopped add it and everything but the kale to a large crockpot (6-8 quarts).
Cook on HIGH for 5-6 hours or LOW for 7-8 hours. Once cooked remove about 2 cups of soup and pulse in a food processor or blender. Return to the crockpot and stir. Alternatively you can use an immersion blender and pulse until the texture is smooth with some chunks of vegetables.
Chop the kale removing the stems and add to the crockpot and stir. Place the lid back on for 15 minutes to allow the kale to wilt some. Serve warm with garnishes, or store leftovers. Enjoy!
Leftover Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezer Storage: Store cooked soup in the freezer for up to 3 months and reheat either in the crockpot or on the stove top until warm. You can also freezer the un-cooked prepped soup for up to 3 months and follow cooking instructions in the recipe.
Instant Pot Directions: Combine all of the ingredients in the Instant Pot just like you would in the crockpot. Cook the lemon and veggie soup on the SOUP setting for 30 mins then quick release. Blend the soup and add the chopped kale and garnishes then serve warm.
If you are looking to lower the sodium level of this soup you can swap half of the vegetable broth out for water. I do not recommend just using water, because the soup will be a bit bland.