by Olena

Slow Cooker Lentil Soup

by Olena

4.9 from 14 reviews

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

Slow Cooker Lentil Soup

Crockpot Lentil Soup

This slow cooker lentil soup is made only with vegetables and is perfect for real life when your fridge drawers have to be cleaned out and you wish you could just throw everything in a crock pot and go to work.

If you leave house early, you can prepare all ingredients in the evening and just plug in the slow cooker in the morning. And with this kind of lentil soup, the longer it cooks, the better it gets – potatoes and lentils get their chance to break down, making soup creamier and heartier.

I used zero salt, adding soy sauce instead for an umami flavour that meat broth based soups have. You would never guess this crockpot lentil soup is vegan, and it’s so filling. My kids called it “the best soup ever”, and that is before I topped their bowls with tortilla chips.

Soup season is here (although in my house it is year round), turn on your slow cooker (extra ideas: 9 healthy slow cooker soup recipes) and go enjoy beautiful Fall days!

Tips for Best Slow Cooker Lentil Soup

  • For this soup I like to dice the vegetables instead of chopping.
  • I also like to add corn to many soups because it adds sweetness, especially since it’s one of affordable organic vegetables sold in Costco => my healthy Costco shopping list.
  • All ingredients get dumped in a slow cooker, no onions have to be sautéed.
  • Instead of a vegetable broth, I like to use organic vegetable bouillon cubes sold in many grocery stores – they are cheaper than cartons and I don’t have to worry about an open carton not fully used and going bad.
  • To make soup hearty and creamy without cream insert an immersion blender and give a few pulses until your desired texture. Don’t forget to stir in between the pulses.

How to Turn Slow Cooker Lentil Soup Into a Freezer Meal

slow cooker lentil soup meal prepped in a plastic freezer bag for a healthy freezer meal

Add all ingredients in the order listed in the recipe minus water, spinach and garlic and freeze uncooked in a gallon size Ziploc bag. Cook from frozen with 10 or 14 cups of water for 20 minutes. Do quick release, then add spinach and garlic.

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

How to Make Slow Cooker Lentil Soup

  1. Chop the vegetables, rinse lentils and prepare other ingredients. how to make lentil soup step by step; chopping celery and onions on cutting boardhow to make lentil soup step by step; cubed potatoes, diced carrots and measuring cup of corn on cutting board
  2. 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.lentil soup ingredients in slow cooker
  3. Cover and cook on Low for 8-10 hours or on High for 4-5 hours (with this soup longer is better). Slow Cooker lentil soup with ladle in crockpot
  4. Discard bay leaves and peppercorns. Using an immersion blender, pulse a few times until desired texture – I like creamy with chunks. Garnish and serve hot. immersion blender in slow cooker full of lentil soupslow cooker lentil soup
  5. Garnish with whatever your soup heart is set on that day – mine changes its mind every time because I’m a girl!:) Crockpot Lentil Soup in a bowl with spoon garnished with green onion

More Healthy Soup Recipes

I absolutely love-love lentils soups. Proof is below. 🙂 Lentils are just so easy to cook, are full of fiber and protein, and come out delicious with simple seasonings.

Pretty please let me know which lentil soup you try. And if you changed anything to make it your own. Would love to hear your ideas in comments below. I reply to all of them. 😉 Enjoy this crockpot lentil soup and be healthy.


Slow Cooker Lentil Soup

4.9 from 14 reviews

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

  • Author: Olena of
  • Prep Time: 7 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 7 minutes
  • Yield: 8 servings 1x
  • Category: Soup and Stew
  • Method: Slow cooker
  • Cuisine: Ukrainian


  • 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 lentils, rinsed & drained
  • 1 tbsp garlic powder
  • 2 tsp oregano
  • 1 tsp thyme
  • 3 tbsp soy sauce (I used Bragg liquid aminos)
  • 3 bay leaves
  • 5 whole peppercorns
  • 9 cups vegetable broth*
  • Garnishes: green onion, cilantro, parsley, Greek yogurt, cheese, tortilla chips


  1. 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.
  2. Cover and cook on Low for 8-10 hours or on High for 4-5 hours (with this soup longer is better).
  3. Discard bay leaves and peppercorns. Using an immersion blender, pulse a few times until desired texture – I like creamy with chunks.
  4. 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.


*Alternatively you can use 2 organic low sodium vegetable bouillon cubes (like GoBio brand sold in many grocery stores) and 9 cups of water.

 Did you make this recipe? Please give it a star rating in the comments.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

55 comments on “Slow Cooker Lentil Soup

Our “happiness” software deletes rude comments without publishing, so we can keep on happily cooking delicious recipes for you. Please see our full comment policy:).

Leave a Reply

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

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

  1. 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.

  2. 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. 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?

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

  4. 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.

  5. 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!

  6. 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.

  7. 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.

  8. 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.

  9. 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!

  10. 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!

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

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

  12. 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?

  13. 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!

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

  15. 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.

  16. 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!?

  17. 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 🙂

  18. 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

The information on this website is for educational purposes only. It has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease. You assume full responsibility and liability for your own actions.

This page may contain affiliate links. is a participant of Amazon Services LLC Associates Program. If you make a purchase, we will receive a small commission at no extra cost to you. It helps keep iFOODreal recipes free. Thanks for your support!