by Olena

Slow Cooker Lentil Soup

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Olena Osipov
4.9 from 22 votes

This Slow Cooker Lentil Soup recipe is the best “set and forget” healthy vegetarian soup with a hearty texture and umami flavour. Just turn on your crockpot and walk away.

We absolutely love-love-love lentil soups like red lentil soup and lentil spinach soup.

Slow Cooker Lentil Soup

CrockPot Lentil Soup

Soup season is here!

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

Crockpot lentil soup recipe is like the best veggie soup that cleans out your produce fridge drawers. Or if you leave the house early, you can prepare it in the evening and just plug in the slow cooker in the morning. With this kind of soup, it is like borscht – the longer it cooks, the better it gets.

Slow cooker soups are the best!

Ingredients for Slow Cooker Lentil Soup

Ingredients are simple and are similar to how I make Instant Pot lentil soup.

  • 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, potatoes, celery and corn (it adds a touch of sweetness).
  • 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.

Tip: If you would like lentil soup with more protein, make my chicken lentil soup recipe.

How to Make Slow Cooker Lentil Soup

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. how to make lentil soup step by step; chopping celery and onions on cutting board
  • Combine: Dump veggies, lentils, seasonings and water/broth into a large slow cooker. No need to stir but if you do, it’s fine. lentil soup ingredients in slow cooker
  • 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.Slow Cooker lentil soup with ladle in crockpot
  • 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.immersion blender in slow cooker full of lentil soup

How to Store, Freeze 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.

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/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/sink of hot water for 10 minutes
  • Cook: Transfer to a slow cooker, add broth/water and cook as per recipes instructions plus 1 hour.

Check out my full list of healthy freezer meals. I’m obsessed!

Make Ahead: I love that you can prep this soup ahead of time. Just add all the ingredients (except for the garnishes) into a container (or ziploc bag, slow cooker insert etc). Refrigerate for up to 3 days. Cook as per recipe instructions.

More Soup and Stew Recipes

Crockpot Lentil Soup in a bowl with spoon garnished with green onion

Slow Cooker Lentil Soup

Slow Cooker Lentil Soup

This Slow Cooker Lentil Soup recipe is the best "set and forget" healthy vegetarian soup with a hearty texture and umami flavour. Just turn on your crockpot and walk away.
4.91 from 22 votes
Print Save Rate
Course: Soup and Stew
Cuisine: Ukrainian
Prep Time: 7 minutes
Cook Time: 4 hours
Servings: 8 servings
Calories: 277kcal
Author: Olena Osipov


  • 2 medium onions diced
  • 3 large celery stalks diced
  • 3 large carrots diced
  • 4 cups potatoes diced
  • 2 cups corn frozen
  • 1 1/2 cups green or brown lentils rinsed & drained
  • 1 tbsp garlic powder
  • 2 tsp oregano
  • 1 tsp thyme
  • 3 tbsp soy sauce I use Bragg liquid aminos
  • 3 bay leaves
  • 5 whole peppercorns
  • 9 cups vegetable broth low sodium
  • Garnishes: green onion cilantro, parsley, Greek yogurt, cheese, tortilla chips


  • In a large slow cooker, add onions, 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.

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.

      Make Ahead: In a large air tight container, Ziploc bag, bowl with a lid or slow cooker's insert, add all ingredients (except garnishes) and refrigerate for up to 3 days. Cook as per instructions.


        • Broth: Alternatively you can use 2 organic low sodium vegetable bouillon cubes (like GoBio brand sold in many grocery stores) and 9 cups of water.
        • Lentils: You can use red lentils, just keep in mind they will fall apart a lot.


        Calories: 277kcal | Carbohydrates: 55g | Protein: 14g | Fat: 1g | Saturated Fat: 1g | Sodium: 416mg | Potassium: 1051mg | Fiber: 16g | Sugar: 6g | Vitamin A: 4004IU | Vitamin C: 28mg | Calcium: 58mg | Iron: 4mg
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        olena osipov in the studio

        Hello and welcome to iFOODreal.

        My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

        74 comments on “Slow Cooker Lentil Soup

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        1. 5 stars
          Hi, this is a great soup thank you. Can it also be made using Split peas and Pearl Barley. I love all these type of things. Thank you

        2. 5 stars
          So fragrant, the spices really had my house smelling divine. My husband loved this stew and asked me to make it again. We didn’t blend it and just ate it more as chunky stew which was also good.

        3. 5 stars
          Made this today for my family. Wanted to reduce the carbs so left out the potatoes and corn and reduced the liquid by half. Tasted wonderful. Garnished afterwards with small amount of sour cream and cilantro.

        4. I have it in my slow cooker cooking right now I cannot wait to try it tonight. Will post a full review once it’s done. I didn’t use corn but did the other veggies.

            1. 4 stars
              wasn’t as thick as I’m used to but it was very good. My whole family enjoyed it.
              But the next day I added a bit more lentils and warmed it up on the stove in a soup pot and it thickened right up. I think next time I make it I’ll use a bit less water. What would you suggest?

        5. Do you use canned lentils? Having trouble finding canned green lentils. Are they canned or just a regular bag of lentils?

        6. 5 stars
          Really good flavor. The last time I made this I used 2c potatoes and 2c cauliflower (that’s what I had) which added a nice mix of texture. Also sometimes if I want a little bit of a different taste I’ll add about 2 tbsp of lemon juice.

        7. 5 stars
          I’ve made this recipe a couple times and it’s already become a favourite within the family. I’ve played around with it a bit with the vegetables available, and the pumpkin definitely gives it the most flavour. Is very easy to put on in the morning and forget about in the evening, and is even better the next day for lunch. Definitely a keeper!

        8. 5 stars
          I made this exactly as in the recipe except I added 3 T of tomato paste, which slows the breakdown of the lentils and adds a bit of body to the soup. The ingredients wouldn’t fit in my large crockpot, so I used (for the first time) the slow cooker setting on my Instant Pot.
          Many of the lentils dishes I cook are Indian type recipes, and I was looking for something without Indian spices.
          We loved this soup and I will be making it again and again. Thank you so much for this delicious, and different, recipe.

        9. 5 stars
          Another winner Olena ! My husband scored it an #8 !
          I diced and added shenka ( ham ).
          I used the spice summer savory instead of thyme,it has
          a lighter taste to it.
          Will keep you posted when I make your next soup recipe.
          Keep up the great recipe collection of yours.
          Dobryy den.

        10. 5 stars
          I highly recommend this recipe. Very easy. And delicious. Trying to do more plant based recipes. This is a keeper. Liked that there weren’t any unusual ingredients. The only thing I changed was I only used one onion.

        11. 5 stars
          OH MYLANTA! This is soooooo good! I added spinach to the recipe and served with vegan cheese and avocado on top. So delicious and LOVE that there is no salt added. Will make again FOR SURE!

        12. 5 stars
          I made this last night and it is amazing. I can’t believe how good it tastes and I didn’t add salt either. I can’t wait to try some of your other recipes. I didn’t have oregano and only 1/2 the thyme needed and it still tastes great. I can’t wait to try your other recipes.

          1. Awe, you are so welcome! So happy to hear you are enjoying my recipes! Please don’t be shy to leave me a comment with a star review once you make any recipe. Have a great weekend!

        13. Would red lentils work okay or does it need to be green?

          Also, do your instant pot recipes translate to a slow cooker?

        14. Looks delicious! Does this recipe fit in a 6 quart or 8 quart crock pot? Five people are planning to make this recipe this week for a soup kitchen to feed the homeless but some of us only have 6 quart pots…will this recipe fit in that size?

        15. I’m wondering if you can just season with black pepper instead of using the peppercorns as I never have them . Can you suggest a good amount to use if so? Thanks. I’m almost 60 and just starting to eat vegan. I love soups so I’ll be making lots!!

          1. Yes, for sure. To taste. Just crack a bit, stir and taste. Repeat if necessary.:)
            Eating less animal products is next best thing you can do for your health!

        16. Olena, you’re hot stuff!! Interesting the no-salt bouillon cubes. I’ll try them. and this fab recipe and report back. Big wow!

        17. Hi Olena, Thank you so much for sharing your wonderful recipes. I am not a cook but I really need to start being better at it. This is probably a stupid question but I need to ask. The recipe says to use 9 cups of vegetable broth but you said you used 2 organic vegetable cubes. Does that mean that I would use 2 vegetable cubes and just add 9 cups of water? See I told you I don’t cook lol.

          1. Hi Lauri. No ta stupid question, in fact I got so many questions about cubes, I will add that option to a recipe. Yes, correct – 2 cubes + 9 cups of water. On a package with cubes there are insructions how to dilute cubes, mine say 3 cups of water, but that is approximate, 1 more or less wouldn’t matter.

        18. Oh my! This looks so delicious. I already pinned this recipe. When the cooler weather comes, this will be the first soup I make to warm us up. I really enjoy your recipes and blog. Thank you for all you do and for keeping it real. It’s very refreshing!?

        19. How many bouillon cubes do you use for this recipe? I don’t usually use those, but just bought some at the grocery store. Also, I noticed they had some regular bouillon and then some bouillon without salt added. Which do you use? I just bought the regular ones. Thanks. Looks great! Love lentils. I also make your green lentil curry recipe in my slow cooker 🙂

        20. This looks delicious! Just a quick question. The recipe says to remove the bay leaves and peppercorns and onion. Did you really mean the onion?? Thanks, Joanna

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