Slow Cooker Lentil Soup

4.50 from 14 votes

Slow Cooker Lentil Soup

Make this easy slow cooker lentil soup recipe for a hands-off comfort food dinner full of veggies and plant-based protein!

Prep Time5

Cook Time5

Total Time5 5

Course: Main Course

Cuisine: American, middle eastern

Keyword: easy lentil soup, lentil soup slow cooker, slow cooker lentil soup

Servings: servings

Author: Food Dolls

Equipment

1 Slow Cooker

Ingredients

1 medium onion diced
3 carrots about 1 cup, diced
4 celery ribs diced
4 cloves garlic minced
1 cup green beans cut into 1-inch pieces (fresh or frozen)
1 can 28 ounces crushed tomatoes
1 pound baby potatoes diced
1 1/2 cups dried brown or green lentils
2 teaspoons paprika
2 teaspoons oregano
1 teaspoon thyme
1 teaspoon cumin
1 teaspoon coriander
8 cups chicken or vegetable broth plus more as needed
Optional: 2 handfuls of baby spinach or kale
Mineral salt and black pepper to taste
Juice of 1 lemon
1 cup chopped Italian parsley

Instructions

In the slow cooker, add all the ingredients except for the optional greens (spinach or kale), lemon juice, parsley, salt, and pepper.
1 medium onion, 3 carrots, 4 celery ribs, 4 cloves garlic, 1 cup green beans, 1 can, 1 pound baby potatoes, 1 1/2 cups dried brown or green lentils, 2 teaspoons paprika, 2 teaspoons oregano, 1 teaspoon thyme, 1 teaspoon cumin, 1 teaspoon coriander, 8 cups chicken or vegetable broth
Stir everything together in the slow cooker until well combined.
Cover the slow cooker with the lid, and set it to cook on HIGH for 4-5 hours or on LOW for 8-10 hours.
About 5 minutes before the soup is done, stir in the optional greens (spinach or kale), and let them wilt.
Optional: 2 handfuls of baby spinach or kale
Season the soup with salt and pepper to taste.
Mineral salt and black pepper
Squeeze the juice of 1 lemon into the soup, and give it a final stir.
Juice of 1 lemon
Ladle the soup into bowls, and garnish each serving with a sprinkle of fresh chopped parsley.
1 cup chopped Italian parsley
Serve hot and enjoy! It pairs well with homemade vegan cornbread, vegan naan, or artisan bread.

Notes

This slow cooker version of the recipe should serve approximately 6 people.

Leftovers can be stored in the refrigerator for 4-5 days when covered, or you can freeze them in freezer-safe containers for 2-3 months for longer storage.

Nutrition