I am excited to share my Slow Cooker Lentil Soup Recipes approach featuring hearty green lentils, savory onions, crisp carrots and celery, plus a reassuring mix of garlic, cumin and thyme. I simmer it with vegetable broth and diced tomatoes to yield a blend of flavors that keeps you intrigued.

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I recently tried out a slow cooker lentil soup recipe that totally impressed me. I tossed in 1 cup of dried green lentils, a large chopped onion, fresh diced carrots and celery, and minced garlic to build a solid foundation of flavors.

I always love how the diced tomatoes with their juices blend into the veggie broth for a rich taste. A bay leaf, a pinch of cumin, and some dried thyme really elevate the dish, and a little salt and pepper makes everything come together.

I made sure to let everything cook slow and low, so the flavors slowly meld into something that can last all week. This recipe is definitely in the same league as other amazing Crockpot lentil soup recipes I’ve tried before.

Its hearty taste and comforting texture make it a perfect meal for chilly autumn or winter evenings. Enjoy and experiment with slight tweaks if you feel like it!

Why I Like this Recipe

I love this recipe because it’s super easy and flexible – I just chop up the onions, carrots, celery, and garlic, rinse the lentils, then toss everything into the slow cooker with the tomatoes, broth, and spices. I don’t even have to worry about constant stirring, which means I can set it and forget it while it all cooks to perfection.

I also really dig how hearty it is. I mean, after a long day, there’s nothing better than a warm, filling bowl of soup that feels like a big, cozy hug. The veggies and lentils give it a satisfying texture, and the spices add just the right kick.

Another reason I’m a fan is because it’s super healthy. With all those good ingredients like vegetables and lentils, I know I’m having something that not only tastes amazing but also keeps me feeling good.

And finally, I love that it makes a ton of leftovers. I can easily enjoy it all week, and it tastes even better the next day when all the flavors have really melded together.

Ingredients

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Lentils are protein packed and full of fibre that keeps you full and healthy
Onions add a sweet flavor and lots of antioxidants that boost your immune system
Carrots bring a natural sweetness and supply vitamin A for good eye health
Celery gives a refreshing crunch and natural hydration for this tasty dish
Garlic adds a spicy kick and has anti inflammatory benefits dont overdo it
Diced tomatoes offer tangy zest and extra moisture along with vitamin C
Vegetable broth ties all the flavors together creating a rich and savory base

Ingredient Quantities

1 cup dried green or brown lentils, rinsed and drained

1 large onion, chopped

2 carrots, peeled and diced

2 celery stalks, diced

3 garlic cloves, minced

1 can (14.5 oz) diced tomatoes (with their juices)

6 cups vegetable broth

1 bay leaf

1 tsp ground cumin

1/2 tsp dried thyme

Salt and pepper to taste

How to Make this

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1. First, chop up the onion, carrots, and celery into small pieces.

2. Rinse the lentils well and drain them before adding them in the slow cooker.

3. Put the lentils, chopped veggies, and minced garlic into the slow cooker.

4. Dump in the diced tomatoes with their juices and then pour the vegetable broth over everything.

5. Throw in the bay leaf, ground cumin, and dried thyme.

6. Sprinkle salt and pepper all over the ingredients as you like it.

7. Give everything a good stir so that the spices get mixed in really well.

8. Cover the slow cooker and set it on low for about 6 to 8 hours or on high for 4 to 6 hours, until the lentils and veggies are nice and tender.

9. Once done, take out the bay leaf and stir the soup a bit again.

10. Taste and add extra salt and pepper if needed, then serve hot and enjoy your meal!

Equipment Needed

1. Cutting board
2. Sharp knife
3. Colander
4. Slow cooker
5. Stirring spoon
6. Measuring cup
7. Measuring spoons
8. Can opener

FAQ

Can I substitute red lentils for green or brown lentils?
Sure, but red lentils tend to break down faster so your soup might be a bit thicker than expected.

How long should I cook the soup in the slow cooker?
For best results, cook on low for about 6 to 8 hours or on high for 4 to 6 hours.

Do I need to soak the lentils before adding them?
No, you dont need to soak them; just rinse and drain them and they will cook just fine in the slow cooker.

Can I freeze any leftover soup?
Yeah, just let the soup cool completely then pop it in an airtight container and it'll keep for up to three months in the freezer.

What if I dont have a slow cooker?
You can absolutely make this soup on the stovetop; just bring all the ingredients to a simmer and let it cook gently for about an hour or so.

Slow Cooker Lentil Soup Recipe Substitutions and Variations

Instead of green or brown lentils, you can use red lentils if you want a creamier texture, but remember they cook quicker so keep an eye on it.
If you dont have a large onion, you can substitute with shallots or even red onions for a slightly sweeter taste.
Carrots can be swapped with parsnips which add a similar earthy sweetness and a bit of crunch.
Vegetable broth can be replaced with chicken broth or even water mixed with a bouillon cube if thats all you got.
Don’t have ground cumin? A pinch of curry powder can work in a pinch, just use a little less since its generally stronger in flavor.

Pro Tips

1. Try sautéing the onions and garlic in a little bit of oil on the stove for a few minutes before adding them to the slow cooker, it can really boost the flavor.
2. If you like a thicker soup, mash a few lentils during cooking and stir them back in. It not only thickens it up but also adds extra creaminess.
3. Make sure you season as you go, but hold off on too much salt until the end. The flavors tend to develop a lot during the long cook so you might want to adjust after its done.
4. For a little extra twist, throw in a pinch of smoked paprika or chili flakes with the spices if you want a subtle kick.

Slow Cooker Lentil Soup Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

200

kcal

Equipment: 1. Cutting board
2. Sharp knife
3. Colander
4. Slow cooker
5. Stirring spoon
6. Measuring cup
7. Measuring spoons
8. Can opener

Ingredients

1 cup dried green or brown lentils, rinsed and drained
1 large onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
3 garlic cloves, minced
1 can (14.5 oz) diced tomatoes (with their juices)
6 cups vegetable broth
1 bay leaf
1 tsp ground cumin
1/2 tsp dried thyme
Salt and pepper to taste

Directions

First, chop up the onion, carrots, and celery into small pieces.
Rinse the lentils well and drain them before adding them in the slow cooker.
Put the lentils, chopped veggies, and minced garlic into the slow cooker.
Dump in the diced tomatoes with their juices and then pour the vegetable broth over everything.
Throw in the bay leaf, ground cumin, and dried thyme.
Sprinkle salt and pepper all over the ingredients as you like it.
Give everything a good stir so that the spices get mixed in really well.
Cover the slow cooker and set it on low for about 6 to 8 hours or on high for 4 to 6 hours, until the lentils and veggies are nice and tender.
Once done, take out the bay leaf and stir the soup a bit again.
Taste and add extra salt and pepper if needed, then serve hot and enjoy your meal!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.