This Slow Cooker Lentil Soup is hearty, healthy, and perfect for busy weeknights or meal prep. Packed with lentils, vegetables, and warming spices, this vegan soup is easy to make, budget-friendly, and full of plant-based protein. Save this crockpot lentil soup recipe for a comforting, hands-off dinner your family will love.
Why You’ll Love This Recipe
- Quick & easy—dump everything in the slow cooker
- Healthy & plant-based—full of fiber, protein, and veggies
- Budget-friendly—lentils are inexpensive and filling
- Customizable—swap veggies, herbs, or spices to taste
- Perfect for meal prep or freezing leftovers
Ingredients
- 1 cup dried brown or green lentils, rinsed
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 4 cups vegetable broth
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- 2 cups chopped spinach or kale (optional, added at the end)
- Juice of ½ lemon (optional, for brightness)
Step-by-Step Instructions
- Place lentils, onion, carrots, celery, garlic, diced tomatoes, vegetable broth, cumin, paprika, thyme, bay leaf, salt, and pepper in the slow cooker.
- Stir to combine.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until lentils are tender.
- Remove bay leaf and taste, adjusting salt and pepper as needed.
- Stir in chopped spinach or kale, if using, and cook for 5 more minutes until wilted.
- Finish with a squeeze of lemon juice for added brightness.
- Serve hot with crusty bread or a side salad.
Equipment
- Slow cooker/crockpot
- Cutting board
- Knife
- Measuring cups and spoons
- Wooden spoon
Tips & Variations
- Make it heartier: Add diced potatoes or sweet potatoes
- Add spice: Red pepper flakes or a diced chili for heat
- Herb swaps: Use rosemary, oregano, or parsley instead of thyme
- Storage: Refrigerate leftovers in an airtight container for up to 4 days, or freeze for 2–3 months
- Blended version: For creamy lentil soup, blend ½ the soup with an immersion blender
Serving Suggestions
- Serve with crusty bread, naan, or garlic toast
- Pair with a simple green salad
- Top with fresh herbs, a drizzle of olive oil, or a spoonful of yogurt for extra richness
Nutrition Facts (Approximate)
- Calories: 280
- Protein: 18g
- Fat: 2g
- Carbohydrates: 48g
(Nutrition varies based on the vegetables and broth used.)
Conclusion
This Slow Cooker Lentil Soup is a nourishing, hands-off meal perfect for busy days, meal prep, or cozy dinners. It’s easy, healthy, and full of flavor, the kind of soup you’ll make again and again. Save it, print it, and share it with anyone who loves simple, comforting plant-based meals.
FAQ
Can I use red lentils instead of brown or green?
Yes, but red lentils cook faster and will break down more, giving a thicker, creamier soup.
Can I make this soup ahead of time?
Absolutely refrigerate and reheat. Flavors improve after sitting for a few hours.
Can I freeze this lentil soup?
Yes! Cool completely, then freeze in airtight containers for 2–3 months.
Can I add meat?
Yes, diced chicken or sausage can be added for a non-vegetarian version.
How can I make it creamier?
Blend part of the soup with an immersion blender, or add a splash of coconut milk or cream.