Nothing is more comforting than a big hearty bowl of slow cooker lentil soup! It is a dump-and-go recipe, so it's super easy to make and it'll last all week. It uses simple pantry staples, so you probably already have all the ingredients ready to go to make this flavorful soup!
This crockpot lentil soup is a filling recipe that is savory, flavorful, and keeps really well in the fridge! It's a nourishing and comforting recipe that you can quickly throw together in a slow cooker and have dinner ready once home from work. Simply set it and forget it!
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Why You'll Love This Recipe
- It's full of nourishing, wholesome ingredients that will warm you from the inside out! It's so cozy and perfect for a chilly day.
- It keeps really well in the fridge and freezer! So it's perfect for making ahead of time for a busy week.
- Most of these ingredients are what I consider pantry and kitchen staples, so there's a good chance you have all or most of these ingredients ready to go!
- It's also a pretty budget-friendly recipe, as these ingredients really go a long way and keeps you feeling satisfied.
Ingredients You'll Need
- mirepoix — you'll need a combination of onions, celery, and carrots.
- garlic — to be honest, the more garlic, the better!
- cumin — cumin has a slightly sweet, warming flavor. In my opinion, it's intense, so if you're not a fan of cumin, feel free to leave it out.
- tomato paste — adding tomato paste to the crockpot lentil soup makes the soup more rich and satiating.
- vegetable broth — I recommend using low sodium vegetable broth when possible. You can also use chicken broth or bone broth if that's what you have on hand.
- herbs — I use a bay leaf and some thyme. If you don't have fresh thyme, you can swap it for dried thyme.
- fire-roasted diced tomatoes — I love fire-roasted diced tomatoes as they're sweet with a subtle smoky flavor. If you are not able to find fire-roasted diced tomatoes, you can use a regular can of diced tomatoes.
- lentils — lentils are a wonderful source of plant-based protein as well as fiber. You can use brown or green lentils. I do not recommend red lentils as they are very delicate and won’t hold up very well in the slow cooker.
- parmesan rind — I love the rich, umami flavor you get by adding a parmesan rind to the soup. A simple rind adds a wonderful savory and nutty depth to the lentil soup.
- salt & pepper
- lemon juice — a splash of lemon juice at the end adds some brightness to the soup.
How To Make Slow Cooker Lentil Soup Recipe
- Add all the ingredients except the lemon juice, parsley, salt, and pepper to a slow cooker and stir to combine.
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until lentils are soft.
- Add the lemon juice and season with additional salt and pepper to taste. Stir to combine. Remove the bay leaf, thyme stems, and the parmesan rind before serving.
Recipes Variations
- Add 1 to 2 cups of chopped cooked ham to the slow cooker along with the rest of the ingredients.
- Add a ham bone to the slow cooker along with the rest of the ingredients.
- You can blend the soup partly if you want a thicker and creamier lentil soup.
- Stir in chopped spinach or kale at the end for some added greens.
- A diced potato or two adds even more heartiness to the soup and stretches it out even more.
- Add some red pepper flakes to the soup for a little extra heat.
Tips and Notes
- Make sure to rinse the lentils first to ensure you wash away any dust or debris.
- You can dice the carrots and celery larger if you prefer a chunkier soup. I prefer a finer dice so you can get a little bit of everything with each bite.
- Serve with some shaved parmesan on top for an even richer soup.
- Air fryer garlic bread makes for a great side!
Once the lentils are fully cooked, they should no longer be hard. If they're still hard, you can try cooking the lentil soup longer. However, if they're not softening, chances are they are too old and won't soften.
Store any leftover lentil soup in an airtight container in the refrigerator for 4-5 days. Reheat on the stove top or microwave before serving.
You can freeze the soup in a freezer-safe container for up to 2 months.
Recipe
Slow Cooker Lentil Soup
Nothing is more comforting than a big hearty bowl of slow cooker lentil soup! It is a dump-and-go recipe, so it's super easy to make and it'll last all week. It uses simple pantry staples, so you probably already have all the ingredients ready to go to make this flavorful soup!
Ingredients
- 1 yellow onion, fine diced
- 3 large carrots, chopped into small pieces
- 3 celery stalks, chopped into small pieces
- 3 cloves garlic, minced
- ½ teaspoon cumin
- 2 tablespoons tomato paste
- 2 sprigs of fresh thyme
- 1 bay leaf
- 6 cups vegetable broth
- 15 ounces fire-roasted diced tomatoes (1 can)
- 1½ cups brown lentils, rinsed
- parmesan rind
- salt and pepper, to taste
- 1 tablespoon lemon juice
- chopped fresh parsley, for garnish
Instructions
- Add all the ingredients except the lemon juice, parsley, salt, and pepper to a slow cooker and stir to combine.
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until lentils are soft.
- Add the lemon juice and season with additional salt and pepper to taste. Stir to combine.
- Remove the bay leaf, thyme stems, and the parmesan rind before serving.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving:Calories: 112Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 848mgCarbohydrates: 21gFiber: 7gSugar: 6gProtein: 7g
All nutritional data is an estimate.
More Recipes You May Like
- Slow Cooker Chicken and Corn Soup
- Slow Cooker Carnitas
- Slow Cooker BBQ Chicken Thighs
- Slow Cooker Chicken Drumsticks
- Slow Cooker Whole Chicken
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