Slow Cooker Lentil Soup
Experience the comfort and convenience of slow cooker lentil soup. Packed with nutritious ingredients, it’s perfect for a cozy family meal.
This is one of our favorite slow cooker lentil soup recipes because of its ease of preparation and simple list of ingredients. It’s a hearty, comforting dish, perfect for a cozy family meal. The soup is packed with nutritious ingredients like lentils, fresh vegetables, and aromatic herbs, making it not only delicious but also extremely satisfying. It’s the ideal choice for busy days because it allows you to toss everything in the slow cooker and let it cook hands-free. With minimal effort, you’ll have a flavorful, wholesome meal your family will love.
The soup is versatile, too. Add other ingredients, make it vegan or vegetarian, or experiment with herbs and seasonings to change the flavor profile. It’s bound to be a hit with everyone!
Why You’ll Love It
Effortless to make. Just prep the ingredients and let the slow cooker do all the work.
Nutritious and hearty. Lentils and vegetables make this soup filling and wholesome.
Customizable and flexible. Adapt it to your preferences with spices, protein, or extra veggies.
Ingredient Notes
- Lentils: Brown or green lentils work well and hold their shape during long cooking.
- Broth: Use low-sodium chicken or vegetable broth to control saltiness.
- Bacon (optional): Adds smoky depth. Omit for a vegetarian or vegan version.
- Vegetables: Onion, celery, and carrots create a savory base.
- Garlic and herbs: Fresh garlic, parsley, oregano, and black pepper enhance flavor.
- Tomatoes: Add bright acidity and body to the soup.
- Vinegar: Balances the earthy lentils and ties everything together.
Steps to Make Slow Cooker Lentil Soup
- Prepare all the ingredients: chop vegetables and measure everything out.
- Add the lentils, broth, bacon, onion, celery, carrots, garlic, herbs, salt, and pepper to the slow cooker. Stir to combine.
- Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the lentils are tender.
- Stir in the diced tomatoes and vinegar. Cook on high for an additional 15 minutes.
- Taste and adjust seasonings. Serve hot, garnished with extra parsley if desired.
Tips for Making Lentil Soup
- Use unsalted broth to better control the seasoning of the soup.
- Don’t add the vinegar or tomatoes until the end to keep the lentils from toughening.
- Rinse lentils well before cooking to remove dust or debris.
- Vegetables can be chopped the night before to save time in the morning.
- For thicker soup, mash some of the lentils with a spoon before serving.
Make-Ahead Tip
- Chop all vegetables and rinse the lentils the night before. In the morning, just add everything to the slow cooker and start cooking.
Recipe Variations
- Spicy: Add a bit of heat with 1 teaspoon of chili powder or a dash of cayenne pepper. Or add a splash of hot sauce or some minced hot pepper, such as serrano or jalapeño.
- Curried: Replace the oregano with 1 tablespoon of curry powder and a dash of turmeric, and add 1 13.5-ounce can of coconut milk during the last 30 minutes of cooking time.
- Vegetarian: Omit the bacon and add extra vegetables, such as zucchini and bell peppers.
- Meaty: Add 8 to 16 ounces of browned sausage or diced ham.
What to Serve With Slow Cooker Lentil Soup
- Bread: Choose a crusty baguette, sourdough bread, or warm garlic bread.
- Salad: Add a fresh green salad to cut through the savory richness of the soup. Or choose a Caesar salad with creamy dressing.
- Sandwich: A grilled cheese sandwich would balance the soup nicely.
How to Store and Reheat
Refrigerate: Cool completely and store in an airtight container for up to 4 days.
Freeze: Transfer to freezer-safe containers, label, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
To Reheat: Warm in a saucepan over medium heat, adding a splash of broth or water as needed. You can also reheat individual servings in the microwave.
Slow Cooker Lentil Soup
Ingredients
- 2 cups lentils, dried, brown or green
- 2 quarts chicken broth, or vegetable broth, preferably unsalted
- 2 tablespoons bacon, (cooked) crumbled
- 1 cup onion, chopped
- 1/2 cup celery, chopped
- 1/2 cup carrot, chopped
- 3 tablespoons parsley, chopped
- 3 cloves garlic, minced
- 2 teaspoons kosher salt, or to taste
- 1/2 teaspoon dried leaf oregano
- 1/4 teaspoon ground black pepper, or to taste
- 14.5 ounces tomatoes, canned, diced (undrained)
- 2 tablespoons apple cider vinegar, or white wine vinegar
Instructions
- Gather Ingredients: Have all ingredients chopped, measured, and ready.
- Slow Cook: Add the lentils, broth, bacon, onion, celery, carrots, parsley, garlic, pepper, oregano, and salt to the slow cooker and stir to combine. Cover the slow cooker and cook for 6 to 8 hours on low or 3 to 4 hours on high.
- Finish the Dish: Add the tomatoes and vinegar and cook on high for 15 minutes. Ladle into bowls.
- Serve: Garnish with extra parsley, if desired. Enjoy!
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
