Set-and-forget vegan Slow Cooker Lentil Soup is high in plant-based protein, fiber and easy to make in the crockpot.

We absolutely love-love-love easy and satisfying lentil soups like Instant Pot lentil soup, chicken lentil soup and lentil spinach soup.

Slow cooker lentil soup garnished with green onion served in a bowl with spoon. Toasted bread and linen napkin on a counter.

This slow cooker lentil soup is made up of 100% vegetables. You would never guess this soup is vegan because it’s so flavorful and filling. My kids call it “the best soup ever” and that is before I top their bowls with tortilla chips!

It’s like vegetable soup that cleans out your produce drawers. And just like borscht, the longer it cooks, the better it gets!

Be sure to browse my slow cooker recipes or Instant Pot soup recipes to make healthy soups all season long.

Why You’ll Love This Recipe

  • Easy to make: No ingredients list a mile long here, simple ingredients are actually what makes this crockpot lentil soup stand out! 
  • Budget friendly: Lentils are a low priced plant based protein.
  • Nutritious: Lentils are high in fiber, low in fat and packed with a host of nutrients like folate, iron and potassium.
  • Set and forget: Prep it in the evening and just plug in the slow cooker as you head out the door in the morning. Then come home to a dinner ready to be served.
  • Meal prep: Refrigerate up to 5 days, freeze for 3 months or even make a freezer meal to cook later.

Ingredients for Slow Cooker Lentil Soup

Corn, green lentils, carrots, celery, potatoes, onion, soy sauce, garlic powder, thyme, oregano, salt, pepper, vegetable broth.
  • Green or brown lentils: Lentils are just so easy to cook, are full of fiber and protein, and come out delicious with simple seasonings. You can use red lentils, just keep in mind they will fall apart a lot.
  • Vegetables: Carrots, celery, corn (adds a touch of sweetness) and hearty potatoes.
  • Seasonings: Garlic powder, oregano, thyme, peppercorns, bay leaves. My secret ingredient is soy sauce (I use Bragg liquid aminos) which gives an umami flavor to the soup.
  • Broth: Vegetable broth or organic vegetable bouillon cubes.
  • Garnishes: Green onion, cilantro, parsley, Greek yogurt, cheese, tortilla chips…really whatever you like or have on hand.

How to Make Lentil Soup in Slow Cooker

There is a full recipe card below.

  • Prep: The only prep work is to dice the vegetables. Transfer them to a crock pot as you chop. You don’t even have to sauté the onions.
Ingredients for lentil soup inside of crockpot.
  • Combine: Dump veggies, lentils, seasonings and water/broth into a large slow cooker. No need to stir but if you do, that’s fine!
Crockpot lentil soup with serving ladle.
  • Cook: Cover and cook on Low for 8-10 hours or on High for 4-5 hours. The longer, the better as flavor develops with time and green lentils hold their shape quite well.
Blending soup with immersion blender in slow cooker.
  • Blend: Make this soup creamy using an immersion blender. First, remove the bay leaves and peppercorns. Then pulse a few times until you get the desired texture.

Tips for Best Results

  • Saute onion with vegetables and seasonings for 2-3 minutes on the stovetop to bring out depth of flavor.
  • Don’t use keep warm function after cooking time to deter overcooking your lentils.
  • Thick and creamy really is best for this slow cooker lentil soup. If you do not have an immersion blender, remove 1 cup of soup from slow cooker, blend in a blender, then stir back into soup. You could do this until you reach desired creaminess.
  • Cornstarch slurry: Alternately, if you do not have any type of blender, you can make a cornstarch slurry with cold water and cornstarch, stir into soup and let thicken.
  • Use small food processor to save time chopping. Use pulse function so your vegetables are chopped in larger pieces.
  • Broth: Alternatively you can use 2 organic low sodium vegetable bouillon cubes and 9 cups of water.
  • Red lentils: You can use red lentils, just keep in mind they will fall apart a lot, you may not even need a blender.
  • Size of a crockpot: I used a standard size crock pot, around 6-7 quart. If you only have a smaller sized crockpot, cut recipe in half.
Pureed lentil soup in white slow cooker.

Variations

  • Tomato paste, fire roasted tomatoes or petite diced tomatoes could all be added for another layer of flavor. Choose low sodium or no salt added.
  • Use sweet potatoes in place of white potatoes.
  • Broth: Chicken broth or beef broth can be substituted.
  • Lower carb: Use 1/2 cauliflower, 1/2 potatoes for a still hearty lentil soup.
  • Add some greens: Chopped spinach or kale can be stirred in at the very end.
  • Use fresh ground black pepper instead of peppercorns.
  • Mix and match your spices: Smoked paprika, marjoram or Italian seasoning would all taste great.
  • Parmesan rind: If you are not vegetarian or vegan, adding a Parmesan rind to the slow cooker can add so much flavor!
  • Additional protein: Cooked and diced ham, chopped cooked bacon or sliced turkey, chicken or kielbasa sausage could all be added to cook with this crock pot lentil soup.

Serving Recommendations

Garnishes and soup finishers can really take this soup to another level! A squirt of lemon or red wine vinegar, finely chopped parsley or cilantro, Greek yogurt and freshly grated Parmesan are just a few options.

Here are also serving suggestions:

How to Store and Make Ahead

Store: Place leftovers in an airtight container in the refrigerator for up to 5 days.

Freeze: Lentil soup freezes well for up to 3 months.

Make ahead: I love that you can prep this slow cooker lentil soup ahead of time. Just add all the ingredients, except for the garnishes, into a container or Ziploc bag, or slow cooker insert. Refrigerate for up to 2 days. Then cook as per recipe’s instructions.

Make It a Freezer Meal

Yes, you can make this into a freezer meal!

  • Combine: In a large Ziploc bag, add all the ingredients except for the broth or water and the garnishes.
  • Freeze: Make sure to release as much air out as possible, seal the bag and freeze for up to 3 months.
  • Thaw: When you are ready to enjoy this soup, just thaw the freezer bag in a bowl or sink of hot water for 10 minutes.
  • Cook: Transfer to a slow cooker, add broth or water and cook as per recipe’s instructions
  • plus 1 hour.

FAQs

Do you have to soak lentils before slow cooking?

While it is recommended to always rinse your lentils before cooking to remove any dust or debris, it is not necessary to soak them before cooking because of their smaller size and thinner skin. Lentils, unlike many of their legume family members, do not contain sulfur. Sulfur is the main reason beans get soaked as it can aid in digestion and reduce gas.

Can I overcook lentils?

While slow cooking your lentils is a great way to prevent them from overcooking, it can happen. Adhere to the cooking times listed in this recipe as they have been tested over and over as well as wait to add additional salt or acids (lemon, vinegar) until right before serving.

Why are my lentils not softening?

The most probable culprit is that your lentils are old. Check the date they were packaged or how long you have had them open in your pantry.

More Lentil Recipes to Try

slow cooker lentil soup in large bowl with garnish and spoon for serving
Slow cooker lentil soup garnished with green onion served in a bowl with spoon. Toasted bread and linen napkin on a counter.

Slow Cooker Lentil Soup

Set-and-forget vegan Slow Cooker Lentil Soup is high in plant-based protein, fiber and easy to make in the crockpot.
4.97 from 53 votes
Servings 8 servings
Calories 277
Diet Vegan
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes

Ingredients  

Instructions 

  • In a large slow cooker, add onion, celery, carrots, potatoes, corn, lentils, garlic powder, oregano, thyme, soy sauce, bay leaves, peppercorns and vegetable broth. No need to stir.
  • Cover and cook on Low for 8-10 hours or on High for 4-5 hours (with this soup longer is better).
  • Discard bay leaves and peppercorns. Using an immersion blender, pulse a few times until desired texture – I like creamy with chunks.
  • Garnish with herbs and Parmesan cheese, plain yogurt, tortillas chips and serve hot.

Notes

  • Store: Refrigerate in an airtight container for up to 5 days or freeze leftovers for up to 3 months.
  • Freezer Meal: In a large Ziploc bag, add all ingredients (except broth (water) and garnishes), release out air as much as possible, seal and freeze for up to 3 months. Thaw in a bowl/sink with hot water for 10 minutes, transfer to slow cooker, add water and cook as per instructions + 1 hour.
  • Lentils: You can use red lentils, just keep in mind they will fall apart a lot.
  • Thick and creamy really is best for this soup. If you do not have an immersion blender, remove 1 cup of soup from slow cooker, blend in blender, stir back in soup. You could do this until you reach desired creaminess.
 

Nutrition

Calories: 277kcal | Carbohydrates: 55g | Protein: 14g | Fat: 1g | Saturated Fat: 1g | Sodium: 416mg | Fiber: 16g | Sugar: 6g
Course: Soup and Stew
Cuisine: North American
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

5 Secrets to Easy Healthy Dinners

Plus sign up for weekly emails with recipes to make your cooking stress free, delicious and healthy.

About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

Pin this recipe now to save it for later

Pin Recipe

You may also like

Comments

  1. 5 stars
    Hello, I cannot eat corn…is there a substitute or can I leave it out altogether? I wonder if the starch from the corn is acting as a thickener? Thanks.

  2. 5 stars
    I didn’t replace my crock pot when it quit because I got an Instantpot instead. I’ve read the slow cook function doesn’t work as well as a crock pot because the stoneware line holds even heat better than the IP’s stainless steel. What’s your thoughts?

    1. Hi Bill! I do agree about the slow cooker being better. I use my slow cooker when I want to slow cook. I found that Instant Pot’s slow cooking function is not hot enough.

  3. 5 stars
    I love love LOVE your recipes and always turn to you first when I’m looking for a quick healthy meal and need new inspiration.
    Made this soup and thought it was spectacular, ended up adding a can of coconut milk at the end and pureed til very smooth and it was delicious. Even my pickiest of eaters lapped it up. Thank you for this!

    1. Yay! Funny enough I did same with this soup and added coconut milk past weekend. Just to make it more filling. Glad to hear everyone is enjoying my recipes.

  4. 5 stars
    My finicky husband and I both loved this! Really flavorful and the veggie flavors all come out. I did add some spicy chicken Italian sausage as I didn’t think my husband would try it without meat. Will be making this again!

  5. 5 stars
    Made this recipe and it came out delicious! Thanks so much. I never really experiment with lentils much but I have already made this twice and love the flavor!

  6. 5 stars
    Very tasty. I was worried about the soy sauce but it came out great! Thanks! I also used 7 cups of low sodium chicken stock because I saw another review that said 9 was too much and 7 was all I had at home and it came out great.

  7. 5 stars
    I made this for dinner tonight. My wife and I both loved it. It was delicious! Adding this to our regular rotation.

  8. 5 stars
    So good! My husband was skeptical when I told him I was making it but yet he had two big bowls. The only adjustment I had to make was use part vegetable broth and part chicken since that’s what I had on hand. Will definitely be making this again!

4.97 from 53 votes (20 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.