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Lentil Soup Slow Cooker Recipe in a rustic bowl

Lentil Soup Slow Cooker Recipe

Warm, savory, and filling, this set-it-and-forget-it lentil soup is perfect for meal prepping and chilly evenings. Made entirely in the slow cooker with simple pantry ingredients.
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Prep Time 5 minutes
Cook Time 4 hours
0 minutes
Total Time 4 hours 5 minutes
Servings: 6 portions
Course: Main Course, Soup
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium onion diced
  • 3 carrots diced (about 1 cup)
  • 4 ribs celery diced
  • 3 cloves garlic minced
  • 1 cup green beans cut into 1-inch pieces (fresh or frozen)
  • 28 oz can crushed tomatoes
  • 1 lb baby potatoes diced
  • 1.5 cups dried brown or green lentils unsoaked
  • 1.5 tsp paprika
  • 1 tsp oregano
  • 0.5 tsp thyme
  • 8 cups chicken or vegetable broth plus more as needed
  • 2 handfuls baby spinach or kale optional
  • 1 lemon juiced
  • Mineral salt and black pepper to taste
  • 0.5 cup parsley chopped

Equipment

  • Crock-Pot Slow Cooker
  • Cutting board and knife
  • ladle

Method
 

  1. Add the diced onion, carrots, celery, garlic, green beans, crushed tomatoes, diced potatoes, dried lentils, paprika, oregano, thyme, and broth to the slow cooker. Stir until well combined.
  2. Cover and cook on HIGH for 4 to 5 hours or LOW for 8 to 10 hours.
  3. About 5 minutes before the soup is finished, stir in optional greens (spinach or kale) and let them wilt.
  4. Season with salt and pepper to taste. Squeeze in lemon juice and stir.
  5. Ladle into bowls and garnish with fresh chopped parsley. Serve hot with bread of your choice.

Notes

Use dried brown or green lentils (no soaking required). Red lentils can be used but will break down more for a creamier texture. Use vegetable broth to keep the recipe fully vegetarian or vegan. Add extra broth if the soup becomes too thick, or mash some lentils and potatoes for a thicker consistency.
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