Crockpot Lentil Soup

Crockpot Lentil Soup is a warm, wholesome, and easy-to-make meal that’s perfect for busy days and cozy nights. Packed with protein-rich lentils, vibrant vegetables, and aromatic herbs and spices, this one-pot wonder simmers to perfection in your slow cooker, creating deep, comforting flavor with minimal effort.

Why You’ll Love This Recipe

• Incredibly easy—just set it and forget it
• Healthy, hearty, and naturally vegetarian (and vegan)
• Great source of plant-based protein and fiber
• Perfect for meal prep and freezer meals
• One-pot cleanup makes life easier
• Budget-friendly ingredients
• Packed with flavor from simple spices and herbs
• Gluten-free and dairy-free
• Customizable with different veggies or seasonings
• Satisfying enough to be a full meal

ingredients

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

• Brown or green lentils (rinsed and drained)
• Carrots
• Celery
• Onion
• Garlic
• Diced tomatoes (canned)
• Tomato paste
• Vegetable broth
• Olive oil
• Ground cumin
• Dried thyme
• Smoked paprika
• Bay leaf
• Salt and pepper
• Fresh spinach or kale (optional)
• Lemon juice (for brightness at the end)

directions

1. Add all ingredients—except greens and lemon juice—to the crockpot.
2. Stir to combine, cover, and cook on low for 7–8 hours or high for 4–5 hours, until lentils are tender.
3. Remove bay leaf. If using, stir in spinach or kale and cook for an additional 5–10 minutes until wilted.
4. Add lemon juice, adjust seasonings to taste, and serve hot.

Servings and timing

• Servings: 6
• Prep Time: 15 minutes
• Cook Time: 7–8 hours (low) or 4–5 hours (high)
• Total Time: About 8 hours

Variations

• Add chopped sweet potatoes or butternut squash for sweetness
• Stir in coconut milk for a creamier texture
• Use red lentils for a quicker-cooking, softer soup
• Add cooked sausage or shredded chicken for extra protein
• Blend part of the soup for a thicker consistency
• Use kale, Swiss chard, or arugula instead of spinach
• Spice it up with crushed red pepper or curry powder

storage/reheating

Store leftover lentil soup in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop over medium heat or in the microwave until warmed through. This soup also freezes well—cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

Do I need to soak the lentils?

No, soaking is not necessary—just rinse them well before cooking.

Can I use red lentils?

Yes, but they will cook faster and break down more, creating a thicker soup.

Is this recipe vegan?

Yes, as written it’s completely plant-based and vegan.

Can I add meat?

Absolutely—try adding browned sausage or shredded rotisserie chicken.

Can I make this on the stovetop?

Yes, simmer all ingredients in a large pot for about 30–40 minutes, or until lentils are tender.

What kind of lentils should I use?

Brown or green lentils hold their shape best in the slow cooker.

How do I thicken the soup?

Blend a portion of it with an immersion blender or mash some of the lentils with a spoon.

Is this recipe gluten-free?

Yes, it’s naturally gluten-free.

Can I freeze this soup?

Yes, it freezes beautifully—just cool completely before storing in airtight containers.

What can I serve with lentil soup?

Crusty bread, a side salad, or grilled cheese make great pairings.

Conclusion

Crockpot Lentil Soup is a flavorful, nutrient-packed recipe that’s as comforting as it is convenient. With minimal prep and hands-off cooking, it’s the ideal meal for busy days, lazy weekends, or healthy batch cooking. Whether you’re vegetarian, vegan, or just looking to eat more plants, this satisfying soup checks all the boxes for a delicious, hearty dish.

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