Name: Slow Cooker Lentil Soup
Prep time: 15 min
Cook time: PT-491881H29M27S
Total time: 8 h
Cuisine: American
Ingredients: 2 cups dry lentils (brown or green), rinsed; 2 tbsp olive oil; 1 medium onion, chopped; 3 carrots, sliced; 2 celery stalks, sliced; 3 cloves garlic, minced; 1 (14.5 oz) can diced tomatoes; 6 cups vegetable or chicken broth; 1 bay leaf; 1 tsp ground cumin; 1 tsp paprika; 1 tsp salt; 0.5 tsp black pepper; 2 tbsp fresh lemon juice; 0.25 cup fresh parsley or cilantro, chopped

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I love making Slow Cooker Lentil Soup when I want something nourishing, cozy, and effortless. It’s hearty without being heavy, full of vegetables and warm spices, and it slowly develops deep flavor as it cooks throughout the day.

Why You’ll Love This Recipe

I like this recipe because it’s simple, wholesome, and very forgiving. The slow cooker does all the work, and the lentils turn tender while soaking up the savory broth. I also enjoy how budget-friendly and filling it is, making it perfect for both busy weeks and meal prep. Slow Cooker Lentil Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

dry lentils
olive oil
onion
carrots
celery
garlic
diced tomatoes
vegetable or chicken broth
bay leaf
ground cumin
paprika
salt
black pepper
lemon juice
fresh parsley or cilantro

Directions

I start by rinsing the lentils thoroughly and setting them aside.

I add the lentils to the slow cooker along with the onion, carrots, celery, garlic, diced tomatoes, broth, bay leaf, cumin, paprika, salt, and black pepper. I stir everything gently to combine.

I cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the lentils are tender and the soup is thick and flavorful.

Before serving, I remove the bay leaf and stir in fresh lemon juice. I adjust seasoning if needed and finish with chopped fresh herbs.

Servings and timing

I usually get about 6 servings from this recipe.
Preparation time: 15 minutes
Cooking time: 7 to 8 hours on low or 4 to 5 hours on high
Total time: about 8 hours

Variations

I sometimes add spinach or kale during the last 30 minutes for extra greens. When I want more protein, I mix in cooked sausage or shredded chicken. I also enjoy adding a pinch of red pepper flakes or smoked paprika for extra warmth.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, I warm the soup gently on the stove or in the microwave, adding a splash of broth or water if it thickens too much. This soup also freezes very well for up to 3 months. Slow Cooker Lentil Soup

FAQs

Do I need to soak lentils first?

I don’t soak them, since lentils cook perfectly in the slow cooker without soaking.

What type of lentils work best?

I usually use brown or green lentils because they hold their shape well.

Can I make this soup vegan?

I keep it vegan by using vegetable broth and skipping any meat add-ins.

How do I make the soup thicker?

I blend a small portion of the soup and stir it back in for a thicker texture.

Can I add potatoes?

I sometimes add diced potatoes for extra heartiness, and they cook beautifully in the slow cooker.

Conclusion

I keep Slow Cooker Lentil Soup in my regular rotation because it’s comforting, healthy, and incredibly easy to make. Every time I prepare it, it reminds me how simple ingredients and slow cooking can create a deeply satisfying, homemade meal.

Slow Cooker Lentil Soup

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Author: lina
Prep Time: 15 minutes
Cook Time: 7–8 hours
Total Time: 8 hours
Yield: 6 servings
Category: Soup
Method: Slow Cooker
Cuisine: American
Diet: Vegan

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Description

A nourishing and cozy slow cooker lentil soup packed with vegetables, warm spices, and tender lentils that slowly develop deep, comforting flavor throughout the day.

Ingredients

2 cups dry lentils (brown or green), rinsed
2 tbsp olive oil
1 medium onion, chopped
3 carrots, sliced
2 celery stalks, sliced
3 cloves garlic, minced
1 (14.5 oz) can diced tomatoes
6 cups vegetable or chicken broth
1 bay leaf
1 tsp ground cumin
1 tsp paprika
1 tsp salt
0.5 tsp black pepper
2 tbsp fresh lemon juice
0.25 cup fresh parsley or cilantro, chopped

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Instructions

Rinse the lentils thoroughly under cold water and set aside.
Add lentils, onion, carrots, celery, garlic, diced tomatoes, broth, bay leaf, cumin, paprika, salt, and black pepper to the slow cooker.
Stir gently to combine all ingredients.
Cover and cook on low for 7–8 hours or on high for 4–5 hours, until lentils are tender.
Remove the bay leaf before serving.
Stir in fresh lemon juice and adjust seasoning if needed.
Finish with chopped fresh herbs and serve warm.