This easy slow cooker lentil soup is a hands-off, hearty, and nutritious dinner full of veggies and plant-based protein. It’s the perfect comfort food for any day of the week!

Why You’ll Love This Recipe

This Slow Cooker Lentil Soup is the ultimate cozy, comforting dish for any time of year. It’s hearty and packed with fiber and protein from the lentils and vegetables, making it the perfect meal for a filling, healthy dinner. The slow cooking process melds all the flavors together beautifully, leaving you with a savory, slightly tangy soup that’s full of rich, earthy taste. With minimal prep time and a hands-off approach, this soup is perfect for busy days when you want something nutritious and delicious with little effort.

Slow Cooker Lentil Soup

Ingredients

  • 1 medium onion, diced

  • 3 carrots (about 1 cup), diced

  • 4 celery ribs, diced

  • 4 cloves garlic, minced

  • 1 cup green beans, cut into 1-inch pieces (fresh or frozen)

  • 1 can (28 ounces) crushed tomatoes

  • 1 pound baby potatoes, diced

  • 1 ½ cups dried brown or green lentils

  • 2 teaspoons paprika

  • 2 teaspoons oregano

  • 1 teaspoon thyme

  • 1 teaspoon cumin

  • 1 teaspoon coriander

  • 8 cups chicken or vegetable broth (plus more as needed)

  • Optional: 2 handfuls of baby spinach or kale

  • Mineral salt and black pepper, to taste

  • Juice of 1 lemon

  • 1 cup chopped Italian parsley

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Add ingredients to the slow cooker:

  1. In the slow cooker, combine all ingredients except for the optional greens (spinach or kale), lemon juice, parsley, salt, and pepper.

Cook the soup:

  1. Stir everything together until well combined. Cover with the lid and set the slow cooker to cook on HIGH for 4-5 hours or on LOW for 8-10 hours.

Add greens:

  1. About 5 minutes before the soup is done, stir in the optional spinach or kale, and let them wilt.

Season and finish:

  1. Season the soup with salt and pepper to taste. Squeeze the juice of 1 lemon into the soup and give it a final stir.

Serve:

  1. Ladle the soup into bowls and garnish each serving with fresh chopped parsley. Serve hot, and enjoy! This soup pairs wonderfully with homemade vegan cornbread, vegan naan, or artisan bread.

Servings and timing

  • Servings: 6 servings

  • Prep Time: 5 minutes

  • Cook Time: 5 hours

  • Total Time: 5 hours 5 minutes

Variations

  • Add More Vegetables: Feel free to throw in more veggies like zucchini, bell peppers, or spinach for extra nutrients.

  • Spicy Kick: Add some diced jalapeños or a dash of hot sauce to spice things up.

  • Vegan Sausage: Add sliced vegan sausage for extra flavor and protein.

  • Smoky Flavor: Use smoked paprika or add a couple of drops of liquid smoke to bring a smoky depth to the soup.

  • Beans: You can add other beans like kidney beans, white beans, or chickpeas for added protein and texture.

Storage/Reheating

Store any leftover soup in an airtight container in the refrigerator for up to 5 days. To reheat, simply warm on the stovetop or in the microwave until heated through. If the soup thickens, you can add more broth or water to reach your desired consistency.

FAQs

1. Can I make this soup on the stovetop instead of a slow cooker?

Yes, you can make this soup on the stovetop. Simply sauté the onions, garlic, and carrots in a large pot, add the rest of the ingredients, and simmer for about 45 minutes to 1 hour until the lentils and potatoes are tender.

2. Can I freeze this soup?

Yes, this soup freezes well. Store in an airtight container or freezer bag for up to 3 months. To reheat, simply thaw overnight in the refrigerator and reheat on the stove.

3. Can I use dried green lentils instead of brown?

Yes, you can use green lentils instead of brown. Both types of lentils will work well in this recipe.

4. How do I know when the lentils are cooked?

Lentils are done when they are tender but not mushy. They should still hold their shape while being soft when bitten into.

5. Can I add other seasonings to the soup?

Absolutely! Feel free to adjust the seasonings to your taste. Some dried basil, bay leaves, or even a touch of turmeric could complement the existing flavors.

6. Can I add more broth if the soup is too thick?

Yes, you can add more broth as needed to reach your desired consistency. Just stir and let it cook for a little longer if needed.

7. Can I use canned lentils instead of dried?

If you’re using canned lentils, reduce the cooking time to 1-2 hours. Add them closer to the end of the cooking time to avoid overcooking.

8. Can I make this soup spicier?

Yes, add more crushed red pepper flakes, chili powder, or diced jalapeños to adjust the heat level.

9. Can I make this soup in a pressure cooker?

Yes, you can use a pressure cooker or Instant Pot. Set the cooker to cook on high pressure for about 15 minutes, then release the pressure manually.

10. Can I skip the potatoes to make it lower-carb?

Yes, you can skip the potatoes and add extra vegetables or more lentils if you prefer a lower-carb version.

Conclusion

This Slow Cooker Lentil Soup is the perfect balance of comfort, nutrition, and flavor. Packed with vegetables, plant-based protein from lentils, and a rich, savory broth, it’s the ultimate hearty soup for any day of the week. Whether you’re enjoying it on a busy weeknight or making it ahead for easy meal prep, this soup is sure to become a family favorite!

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Slow Cooker Lentil Soup

Slow Cooker Lentil Soup

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This easy slow cooker lentil soup is a hands-off, hearty, and nutritious dinner full of veggies and plant-based protein. It’s the perfect comfort food for any day of the week!

  • Total Time: 5 hours 5 minutes
  • Yield: 6 servings

Ingredients

  • 1 medium onion, diced
  • 3 carrots (about 1 cup), diced
  • 4 celery ribs, diced
  • 4 cloves garlic, minced
  • 1 cup green beans, cut into 1-inch pieces (fresh or frozen)
  • 1 can (28 ounces) crushed tomatoes
  • 1 pound baby potatoes, diced
  • 1 ½ cups dried brown or green lentils
  • 2 teaspoons paprika
  • 2 teaspoons oregano
  • 1 teaspoon thyme
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 8 cups chicken or vegetable broth (plus more as needed)
  • Optional: 2 handfuls of baby spinach or kale
  • Mineral salt and black pepper, to taste
  • Juice of 1 lemon
  • 1 cup chopped Italian parsley

Instructions

  1. Add ingredients to the slow cooker: In the slow cooker, combine all ingredients except for the optional greens (spinach or kale), lemon juice, parsley, salt, and pepper.
  2. Cook the soup: Stir everything together until well combined. Cover with the lid and set the slow cooker to cook on HIGH for 4-5 hours or on LOW for 8-10 hours.
  3. Add greens: About 5 minutes before the soup is done, stir in the optional spinach or kale, and let them wilt.
  4. Season and finish: Season the soup with salt and pepper to taste. Squeeze the juice of 1 lemon into the soup and give it a final stir.
  5. Serve: Ladle the soup into bowls and garnish each serving with fresh chopped parsley. Serve hot, and enjoy! This soup pairs wonderfully with homemade vegan cornbread, vegan naan, or artisan bread.

Notes

  • For a thicker soup, use an immersion blender to blend part of the soup once it’s done cooking.
  • Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.
  • You can substitute the baby potatoes with sweet potatoes for a sweeter flavor.
  • Author: Olivia
  • Prep Time: 5 minutes
  • Cook Time: 5 hours
  • Category: Soup
  • Method: Slow Cooker
  • Cuisine: American
  • Diet: Vegan

Nutrition

  • Serving Size: 1 bowl
  • Calories: 220 kcal
  • Sugar: 8g
  • Sodium: 850mg
  • Fat: 1g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 43g
  • Fiber: 15g
  • Protein: 13g
  • Cholesterol: 0mg

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