Are you ready to cozy up to the ultimate comfort food? This easy slow cooker lentil soup is a medley of veggies, lentils, and warm seasonings that come together seamlessly in your slow cooker. It’s warm, savory, filling, and the perfect set-it-and-forget-it dish for both meal prep and chilly winter evenings.

Lentils Like You’ve Never Had Them Before! 

We’re big fans of lentils here at Food Dolls with recipes like our lentil salad and lentil mango salad! However, when the weather turns cold, we find ourselves craving something a little more warm and cozy. 

That’s where this slow cooker lentil soup comes in to save the day! Made with a flavorful broth and lots of veggies, it’s warm, hearty, and oh-so-tasty. 

Even better, all you have to do is combine the ingredients in the morning and come back to dinner waiting for you! Pair your soup with a salad or side of bread, and you’ve got a nutrient-packed dinner in a matter of minutes. 

Ingredients You Need

Below is an overview of the ingredients and instructions to make this recipe. Be sure to scroll down to the recipe card below for the complete details and nutrition information! 

  • Veggies – Yellow onion or white onion, carrots, celery, garlic, green beans, crushed tomatoes, baby potatoes, and spinach or kale combine for a nutrient-packed dish. 
  • Lentils – Use dried brown lentils or green lentils. 
  • Seasonings – Paprika, oregano, thyme, salt, black pepper, and parsley create a savory taste with just a touch of heat. 
  • Water – Feel free to substitute low-sodium chicken broth or vegetable broth for even more flavor. 
  • Lemon Juice – Freshly squeezed is best! The acidity adds a touch of brightness, creating a well-rounded taste. 

Skip the Stove, and Make This Slow Cooker Lentil Soup Recipe Instead

  1. Combine. Add all the ingredients except for the greens, lemon juice, parsley, salt, and pepper to the slow cooker. Stir to combine. 
  2. Cook. Cover the slow cooker, and cook until the lentils are tender. 
  3. Add the remaining ingredients. Stir in the greens, and allow them to wilt. Then, season to taste, and add a squeeze of lemon juice. 
  4. Serve. Ladle the soup into bowls, top it with fresh parsley, and enjoy warm! 
6-Quart Slow Cooker
$69.99 ($1.46 / Ounce)
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03/13/2024 05:19 pm GMT

Flavor Variations

  • Add Cheese – Feel free to add a sprinkle of parmesan cheese or nutritional yeast for added deliciousness. 
  • Include Protein – Make this easy lentil soup recipe even more filling by stirring in sausage, ground beef, ground chicken, or ground turkey. 

Serving Suggestions

This slow cooker lentil soup recipe is a meal so well-rounded and satisfying that it’s ready to steal the spotlight on its own. No need for side dishes or elaborate accompaniments; this soup is a complete feast in a bowl! But you can also serve it with a side of cornbread, naan, focaccia, or artisan bread for dipping! 

If you want to add even more veggies to your meal, try serving your soup alongside a salad as well. Some of our favorite options include Middle Eastern cobb salad, Lebanese fattoush salad, and roasted eggplant salad

How to Store, Freeze, and Reheat

  • Store leftovers in an airtight container in the fridge for up to four to five days. 
  • Freeze your lentil soup for two to three months. Thaw in the fridge overnight when you’re ready to serve. 
  • Reheat the soup in a pot on the stovetop over medium heat or in the microwave. 

Common Questions About This Easy Lentil Soup Recipe

Do you have to soak lentils before slow cooking? 

No, it’s not necessary to soak lentils before slow cooking. However, doing so can help reduce the cooking time and make them easier to digest. 

Do I need to rinse lentils before making soup? 

Yes, we recommend rinsing your lentils to remove any dirt or debris that may be present. 

Can you overcook lentils in soup? 

Yes, overcooked lentils will become mushy. Keep an eye on your slow cooker, and stop cooking once the lentils are tender. 

More Easy Soup Recipes

Slow Cooker Lentil Soup

4.50 from 14 votes
Author: Food Dolls
Servings: 6 servings
Prep: 5 minutes
Cook: 5 hours
Total: 5 hours 5 minutes
Make this easy slow cooker lentil soup recipe for a hands-off comfort food dinner full of veggies and plant-based protein!


  • 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


  • 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.



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.


Serving: 1serving | Calories: 292kcal | Carbohydrates: 53g | Protein: 18g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Cholesterol: 6mg | Sodium: 1214mg | Potassium: 1168mg | Fiber: 20g | Sugar: 6g | Vitamin A: 8417IU | Vitamin C: 60mg | Calcium: 162mg | Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Please leave a comment!

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Meet Alia & Radwa

Welcome to Food Dolls! We’re so glad you found us. We are Alia and Radwa, sisters who want to share simple and easy recipes with you. We hope you find recipes here that you enjoy making as much as we do! Learn more about us!

4.50 from 14 votes (12 ratings without comment)

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Recipe Rating


  1. 2 stars
    8 cups of broth/water made this recipe very bland. It tasted like vegetables in water. Would suggest half that amount

      1. We’re sorry you didn’t love it but appreciate the feedback, Amy! Feel free to adjust the seasonings to add more flavor. 😊

        Alia & Radwa