Slow Cooker Lentil Soup

This Slow Cooker Lentil Soup is a hearty, nutritious, and comforting dish that’s perfect for cozy meals. Packed with protein-rich lentils, fresh vegetables, and aromatic spices, this soup is easy to make and perfect for meal prep. Just toss everything into the slow cooker and let it simmer to perfection!

Why You’ll Love This Recipe

• Effortless & Hands-Free – The slow cooker does all the work!
• Protein & Fiber-Rich – Lentils provide plant-based protein and fiber.
• Flavorful & Comforting – A blend of spices and vegetables makes it incredibly satisfying.
• Meal Prep Friendly – Stores well for easy lunches or dinners.
• Vegan & Gluten-Free – Naturally plant-based and allergy-friendly.

Ingredients

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

• 1 ½ cups dry lentils (green or brown), rinsed
• 1 onion, diced
• 3 cloves garlic, minced
• 3 carrots, diced
• 2 celery stalks, chopped
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth
• 1 tsp cumin
• 1 tsp paprika
• ½ tsp turmeric
• ½ tsp thyme
• ½ tsp salt (adjust to taste)
• ¼ tsp black pepper
• 1 bay leaf
• 1 tbsp lemon juice (for brightness)
• 2 cups baby spinach or kale (optional, for extra nutrients)

Directions

1. Add Ingredients to the Slow Cooker

• In a slow cooker, combine lentils, onion, garlic, carrots, celery, diced tomatoes, vegetable broth, cumin, paprika, turmeric, thyme, salt, pepper, and bay leaf.
• Stir well to mix everything evenly.

2. Cook Until Tender

• Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until lentils are soft.

3. Add Final Touches

• Remove the bay leaf.
• Stir in lemon juice and baby spinach/kale (if using) and let wilt for 5 minutes.

4. Serve & Enjoy

• Ladle into bowls and serve warm with crusty bread or a side salad.

Servings and Timing

• Servings: 6
• Prep Time: 10 minutes
• Cook Time: 6-8 hours (low) or 3-4 hours (high)
• Total Time: 6-8 hours 10 minutes

Variations

• Spicy Kick – Add ½ tsp red pepper flakes.
• Creamy Version – Stir in ½ cup coconut milk before serving.
• Extra Protein – Add chickpeas or diced tofu.
• Thicker Soup – Blend half the soup with an immersion blender.
• Different Lentils – Use red lentils for a softer, creamier texture.

Storage/Reheating

• Refrigeration: Store in an airtight container for up to 5 days.
• Freezing: Freeze for up to 3 months in portioned containers.
• Reheating: Warm on the stovetop over medium heat or microwave in 30-second intervals.

FAQs

Can I use canned lentils?

Yes! Reduce the cooking time to 2-3 hours on LOW.

How do I make this soup thicker?

Blend half the soup or add mashed potatoes for a creamier consistency.

Can I add meat?

Yes! Add cooked shredded chicken or sausage for a heartier meal.

What’s the best broth to use?

Vegetable broth keeps it vegan, but chicken broth works too.

Can I use frozen vegetables?

Yes! Add frozen veggies in the last 30 minutes of cooking.

How do I keep the lentils from getting mushy?

Use green or brown lentils, which hold their shape better than red lentils.

Can I cook this in an Instant Pot?

Yes! Pressure cook on high for 15 minutes, then natural release.

What’s the best way to serve this soup?

With garlic bread, a green salad, or a sprinkle of Parmesan cheese.

Do I need to soak lentils before cooking?

No, lentils cook quickly and don’t require soaking.

Can I use fresh tomatoes instead of canned?

Yes! Use 2 cups chopped fresh tomatoes instead.

Conclusion

This Slow Cooker Lentil Soup is a simple, wholesome, and comforting meal perfect for any time of the year. With minimal prep and maximum flavor, it’s a nutritious dish that’s easy to make and meal-prep friendly. Try it today and enjoy a bowl of cozy, homemade goodness!

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