Simple Slow Cooker Lentil Soup

Are you ready to cozy up to the standout comfort food? This simple Slow Cooker Lentil Soup is a medley of veggies, lentils, and warm seasonings that come together seamlessly in your slow cooker. It’s warm, savory, filling, and the reliable set-it-and-forget-it dish for both meal prep and chilly winter evenings.

Lentils Like You’ve Never Had Them Before!

We’re big fans of lentils here at Ayyem with recipes like our lentil salad and lentil mango salad! However, when the weather turns cold, we find ourselves craving something a little more warm and cozy.

That’s where this slow cooker lentil soup comes in to save the day! Made with a flavorful broth and lots of veggies, it’s warm, hearty, and oh-so-tasty.

Even better, all you have to do is combine the ingredients in the morning and come back to dinner waiting for you! Pair your soup with a salad or side of bread, and you’ve got a nutrient-packed dinner in a matter of minutes.

Lentil soup ingredients in a slow cooker.

Ingredients You Need

Below is an overview of the ingredients and instructions to make this recipe. Be sure to scroll down to the recipe card below for the complete details and nutrition information!

Veggies – Yellow onion or white onion, carrots, celery, garlic, green beans, crushed tomatoes, baby potatoes, and spinach or kale combine for a nutrient-packed dish.
Lentils – Use dried brown lentils or green lentils.
Seasonings – Paprika, oregano, thyme, salt, black pepper, and parsley create a savory taste with just a touch of heat.
Water – Feel free to substitute low-sodium chicken broth or vegetable broth for even more flavor.
Lemon Juice – Freshly squeezed is finest! The acidity adds a touch of brightness, creating a well-rounded taste.

Skip the Stove, and Make This Slow Cooker Lentil Soup Recipe Instead

Combine. Add all the ingredients except for the greens, lemon juice, parsley, salt, and pepper to the slow cooker. Stir to combine.
Cook. Cover the slow cooker, and cook until the lentils are tender.
Add the remaining ingredients. Stir in the greens, and allow them to wilt. Then, season to taste, and add a squeeze of lemon juice.
Serve. Ladle the soup into bowls, top it with fresh parsley, and enjoy warm!

Flavor Variations

Add Cheese – Feel free to add a sprinkle of Parmesan cheese or nutritional yeast for added deliciousness.
Include Protein – Make this simple lentil soup recipe even more filling by stirring in sausage, ground beef, ground chicken, or ground turkey.

Serving Suggestions

This slow cooker lentil soup recipe is a meal so well-rounded and satisfying that it’s ready to steal the spotlight on its own. No need for side dishes or elaborate accompaniments; this soup is a complete feast in a bowl! But you can also serve it with a side of cornbread, naan, focaccia, or artisan bread for dipping!

If you want to add even more veggies to your meal, try serving your soup alongside a salad as well. Some of our go-to options include Middle Eastern cobb salad, Lebanese fattoush salad, and roasted eggplant salad.

How to Store, Freeze, and Reheat

Store leftovers in an airtight container in the fridge for up to four to five days.
Freeze your lentil soup for two to three months. Thaw in the fridge overnight when you’re ready to serve.
Reheat the soup in a pot on the stovetop over medium heat or in the microwave.

Common Questions About This Simple Lentil Soup Recipe

Do I need to soak the lentils first?

Nope! That’s the beauty of this recipe—just rinse and toss them straight into the slow cooker. They cook up perfectly tender without any soaking.

Can I add meat?

Totally! Add shredded chicken, crumbled sausage, or even some diced ham if you want a little extra protein. Just make sure it’s cooked before you toss it in.

Can I make it spicy?

For sure. Add red pepper flakes, chopped jalapeño, or a swirl of harissa or hot sauce for extra heat.

Can I make it on the stovetop instead?

Absolutely. Simmer everything in a big pot over medium-low heat until the lentils are soft.

More Simple Soup Recipes

the Ayyem kitchenServings: 6 servings

Prep: 5 mins
Cook: 5 hrs
Total: 5 hrs 5 mins

Make this simple slow cooker lentil soup recipe for a hands-off comfort food dinner full of veggies and plant-based protein! Email

Ingredients

1 medium onion diced
3 carrots about 1 cup, diced
4 celery ribs diced
4 cloves garlic minced
1 cup green beans cut into 1-inch pieces (fresh or frozen)
1 can 28 ounces crushed tomatoes
1 pound baby potatoes diced
1 1/2 cups dried brown or green lentils
2 teaspoons paprika
2 teaspoons oregano
1 teaspoon thyme
1 teaspoon cumin
1 teaspoon coriander
8 cups chicken or vegetable broth plus more as needed
Optional: 2 handfuls of baby spinach or kale
Mineral salt and black pepper to taste
Juice of 1 lemon
1 cup chopped Italian parsley

Instructions

In the slow cooker, add all the ingredients except for the optional greens (spinach or kale), lemon juice, parsley, salt, and pepper.1 medium onion, 3 carrots, 4 celery ribs, 4 cloves garlic, 1 cup green beans, 1 can 28 ounces crushed tomatoes, 1 pound baby potatoes, 1 1/2 cups dried brown or green lentils, 2 teaspoons paprika, 2 teaspoons oregano, 1 teaspoon thyme, 1 teaspoon cumin, 1 teaspoon coriander, 8 cups chicken or vegetable broth
Stir everything together in the slow cooker until well combined.
Cover the slow cooker with the lid, and set it to cook on HIGH for 4-5 hours or on LOW for 8-10 hours.
About 5 minutes before the soup is done, stir in the optional greens (spinach or kale), and let them wilt.Optional: 2 handfuls of baby spinach or kale
Season the soup with salt and pepper to taste.Mineral salt and black pepper
Squeeze the juice of 1 lemon into the soup, and give it a final stir.Juice of 1 lemon
Ladle the soup into bowls, and garnish each serving with a sprinkle of fresh chopped parsley.1 cup chopped Italian parsley
Serve hot and enjoy! It pairs well with from-scratch vegan cornbread, vegan naan, or artisan bread.

Equipment

1 Slow Cooker

Notes

This slow cooker version of the recipe should serve approximately 6 people. Leftovers can be stored in the refrigerator for 4-5 days when covered, or you can freeze them in freezer-safe containers for 2-3 months for longer storage.