Is there anything better than coming home to a dinner that cooked itself? I don’t think so. That’s the magic of a slow cooker. It makes creating warm, comforting meals so simple. This lentil soup is one of my favorite Crockpot Recipes for that exact reason.
It’s a true set it and forget it meal. You just chop a few veggies, toss everything in, and let the slow cooker do all the work. It’s one of those amazing Healthy Dinner Recipes that tastes like it took hours of effort, but it really didn’t.
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Why You’ll Love This Recipe
First off, this recipe is incredibly easy. There is no need to stand over a hot stove. It’s a wonderful choice for beginners or anyone with a busy schedule. Just a little prep in the morning is all you need.
It’s also super budget friendly. Lentils and vegetables are inexpensive ingredients. This makes it a fantastic option for anyone looking to make delicious and Healthy Crockpot Meals without spending a lot of money.
The flavor is so rich and satisfying. The spices create a warm, earthy taste that is deeply comforting. The vegetables soften beautifully, and the lentils become wonderfully tender. It’s a wholesome meal in a bowl.
Plus, it’s packed with nutrients. Lentils are a great source of fiber and protein. This soup will keep you feeling full and happy for hours. It’s a great addition to your collection of go to Slow Cook Recipes.
Ingredients
The beauty of this recipe is its simple pantry ingredients. You probably have most of these on hand already. Here’s what you’ll need for one of the easiest Crockpot Recipes you will ever make.
- 4 cups (1 quart) low sodium vegetable broth
- 1 (14 ounce) can diced tomatoes, undrained
- 1 small yellow onion, diced
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 1 cup green lentils, rinsed
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1 teaspoon tomato paste
- 1 bay leaf
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon smoked paprika
- 2 teaspoons red wine vinegar
- Optional for serving: plain yogurt, olive oil, fresh parsley or cilantro
Step By Step Instructions
Ready to see how simple this is? Following these steps will give you a wonderful meal. It’s a classic example of what makes Slow Cook Recipes so popular.
Step 1: Combine The Ingredients
Get your 3.5 to 4 quart slow cooker ready. Place every single ingredient inside except for the red wine vinegar. That means the broth, tomatoes, onion, carrot, celery, and lentils go in.
Then add the olive oil, minced garlic, salt, and tomato paste. Finally, add the bay leaf, cumin, coriander, and smoked paprika. Give it all a good stir to make sure everything is combined nicely.
Step 2: Cook Low And Slow
Put the lid on your slow cooker. Set it to the LOW setting and let it cook for about 8 hours. Your house is going to smell amazing while this simmers away. This is the hands off part that we all love.
The long cooking time allows the flavors to blend together beautifully. The lentils will become soft and the vegetables will be perfectly tender. It’s the key to making great Crockpot Recipes.
Step 3: The Finishing Touch
Once the 8 hours are up, remove the bay leaf. You don’t want anyone to get that in their bowl. Now, stir in the red wine vinegar. This little splash of acidity really brightens up all the earthy flavors.
Ladle the soup into bowls. If you like, you can top it with a dollop of plain yogurt for creaminess. A drizzle of olive oil adds richness, and fresh parsley or cilantro gives it a nice, fresh finish.
How To Store Leftovers
This soup makes for fantastic leftovers. The flavors get even better the next day. It’s one of those Healthy Dinner Recipes that’s perfect for meal prepping for the week ahead.
To store, let the soup cool completely. Then, transfer it to an airtight container. You can keep it in the refrigerator for up to one week. It reheats wonderfully on the stove or in the microwave.
You can also freeze this soup. Place it in a freezer safe container or bag. It will keep for up to three months. Just thaw it in the fridge overnight before reheating. So simple for future meals!
Tips
Want to customize your soup? Here are a few ideas to make it your own. Good Crockpot Recipes are always adaptable.
For a creamier texture, you can use an immersion blender. Blend about a third of the soup right in the pot. This gives it a thicker, creamier consistency while still leaving plenty of whole lentils and veggies.
Feel free to add more greens. About 30 minutes before it’s done cooking, stir in a few handfuls of fresh spinach or chopped kale. They will wilt down into the soup, adding extra nutrients.
If you want to add some extra protein, this soup is a great base. For a non vegetarian option, you could add some cooked shredded chicken or smoked sausage. Both are delicious additions.
Like a little bit of heat? Add a pinch of red pepper flakes along with the other spices. This will give your soup a gentle warmth that is very pleasant on a cool day. Creating Healthy Crockpot Meals at home is all about making it work for you.
Conclusion
There you have it. A simple, wholesome, and completely delicious lentil soup. This is truly one of the most reliable Crockpot Recipes for a busy household. It delivers a ton of flavor with very little work.
It’s proof that Healthy Dinner Recipes don’t have to be complicated or boring. This soup is hearty, comforting, and filled with good things. It’s a meal you can feel great about serving to your family.
I hope you give this recipe a try. It’s a wonderful way to use your slow cooker to create amazing Healthy Crockpot Meals. Enjoy every spoonful of this wonderful soup.
FAQ
Can I Cook This On High?
Yes, you can. If you’re short on time, you can cook this soup on the HIGH setting for about 4 hours. However, the flavors develop more deeply with the low and slow method, so I recommend LOW if you have the time.
Is This Recipe Vegan?
Absolutely. The base soup recipe is completely vegan. Just be sure to use a vegan or plant based yogurt for the topping, or simply skip it. It’s a great choice for plant based Healthy Crockpot Meals.
Can I Use Different Lentils?
Green or brown lentils work best for this recipe because they hold their shape well during the long cooking time. Red or yellow lentils tend to break down and become mushy, which would change the texture of the soup.
What Can I Serve With This Soup?
This soup is a hearty meal on its own. However, it’s also wonderful served with a piece of crusty bread for dipping. A simple green salad on the side would also be a great addition to round out your meal.
Slow Cooker Lentil Soup
This easy slow cooker lentil soup is a hearty, comforting, and budget-friendly meal. With minimal prep, it cooks itself to perfection, delivering rich, earthy flavors and satisfying tenderness. Packed with fiber and protein, it’s a healthy and delicious option for busy weeknights or meal prep.
Requirements
Ingredients
Instructions
- Prepare your 3.5 to 4 quart slow cooker. Add vegetable broth, diced tomatoes, diced yellow onion, diced carrot, diced celery, and rinsed green lentils.
- Stir in olive oil, minced garlic, kosher salt, tomato paste, bay leaf, ground cumin, ground coriander, and smoked paprika. Mix until all ingredients are well combined.
- Cover the slow cooker and cook on the LOW setting for approximately 8 hours. Allow the flavors to deepen and the lentils to become tender.
- After 8 hours, carefully remove and discard the bay leaf. Stir in the red wine vinegar to brighten the flavors.
- Ladle the hot soup into bowls. Serve as is, or with optional toppings like a dollop of plain yogurt, a drizzle of olive oil, or fresh parsley or cilantro.
Notes
For a creamier texture, you can use an immersion blender to blend about a third of the soup right in the pot, leaving plenty of whole lentils and vegetables.
Consider adding more greens like fresh spinach or chopped kale about 30 minutes before the soup finishes cooking to wilt them into the soup for extra nutrients.
To add extra protein, you can stir in cooked shredded chicken or smoked sausage for a non-vegetarian option.
For a gentle warmth, add a pinch of red pepper flakes along with the other spices.
Store cooled leftovers in an airtight container in the refrigerator for up to one week. This soup also freezes well for up to three months; just thaw overnight before reheating.
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