Slow Cooker Lentil Soup is a vegan lentil soup that is full of rich Mediterranean spices and vitamin rich vegetables. This soup is comforting and perfect for the colder months. You can also freeze some for later!
One of my most popular recipes on my website is thisMoroccan Carrot Red Lentil Soup, Lemon Lentil Soup Recipe and this Lebanese Lentil Soup that I created years ago.
It is not only a favorite of my readers, but a favorite in my house.
I recently realized I have a stovetop and Instant Pot lentil soup recipe, but I don’t have a crockpot version.
Today I am excited to share this Slow Cooker Lentil Soup with you! When it comes to lentil soups there is so much to love. They are versatile and very customizable to your liking and what you have in your pantry.
Lentil soups also freeze very well and make wonderful leftovers.
I eat lentil soups for lunch because they pack a good amount of protein in them to keep me feeling full all day long.
Why You Will Love this Soup
- This soup is vegan, gluten-free and protein packed. It offers you a good dose of vitamins from the carrots, spinach, spices and the lentils.
- We all know that crockpots are a life saver. You can dump all of the ingredients for this soup in your slow cooker, go about your day and have a delicious, warm meal waiting when you get home.
- I love that this soup freezes so well. Make a big batch of it and save half for later. Portion it out so you can pull it out when you need a healthy lunch option. A tip before freezing: allow the soup to cool to room temperature, then put it in an airtight container, and store in the freezer for up to 3 months. When you are ready to eat it let the soup thaw in the fridge overnight. Then when you are ready to eat it, warm it up on the stove over low heat until it is warmed through.
The thing I love most about the Moroccan Red Lentil Soup is the combination of spices that are in it.
They create such a warm, rich flavor.
I knew I needed a similar combination in this slow cooker version that I created. When I eat a bowl of this soup I immediately feel warm and cozy.
Recipe Modifications
- Beans: Try adding beans to accompany the lentils in this soup. Two options I love are chickpeas or white beans.
- Vegetables: You can add additional vegetables to this soup. Some options are bell peppers, cauliflower, jalapeños for spice, zucchini, potatoes or sweet potatoes.
- Garnish: Garnishes are always a great way to take a soup to the next level. Some garnishes I love in this lentil soup is feta cheese {of course the soup won’t be vegan if you use feta}, fresh cilantro and parsley, Greek or plain yogurt swirled in to create a thicker, creamier soup.
- Meat: If you want to add meat to your soup try adding sausage, diced chicken, ground pork or even some crispy bacon.
- Spices: If you really want to develop the spices and flavors I suggest sautéing the garlic, onion and carrot in olive oil for about 3 minutes and then adding the spices and continuing to sauté for another 3 minutes to help develop the spices. This isn’t necessary, but really helps bring out the rich flavors.
Recipe FAQ
With this soup I blend it, or at least half of it, but you can easily eat this soup as is. If you have brown or green lentils on hand you can swap those in or use half red and half brown or green. Some people prefer the texture of the green or brown-so that is totally up to you!
You do not have to blend the soup but it just helps create a creamier texture. You also can just blend half and add it back in to add some creaminess. For a chunkier soup just leave it as is.
No, lentils do not need to be soaked. They cook well in a crockpot and soften during the slow cooking process.
Blend part of the soup with an immersion blender. Mash some lentils with a spoon.
Let the soup cook uncovered for the last 30 minutes to reduce liquid.
What to Serve with this Soup?
A lot of times when I eat this soup it stands great on its own. I will often warm up a piece of pita or naan to go with it and make a simple salad. Here are some other ideas:
- A Mediterranean Bean Salad or Arugula Salad with Pine Nuts is always a great partner to this lentil soup.
- This Roasted Parmesan Garlic Cauliflower or these Simple Garlic Parmesan Green Beans are a nice addition.
- A big bowl of this traditional or lemon hummus is a great side dish to the soup.
Other Lentil Recipes to Try:
- LENTIL MUSHROOM STEW
- LENTIL SWEET POTATO SOUP
- RED LENTIL CURRY
- MEDITERRANEAN LENTIL SALAD
- VEGETARIAN LENTIL CHILI
- RED LENTIL COCONUT SOUP
Slow Cooker Lentil Soup
Ingredients
For the soup
- 4 cloves of garlic,, minced
- 1/2 of a sweet onion,, chopped
- 2 carrots,, peeled and chopped {about 1 1/2 cups}
- 2 celery stalks,, chopped {about 1 1/2 cups}
- 1 cup red lentils,, rinsed and picked through
- 1 – 28 ounce can of whole tomatoes or diced tomatoes
- 1 – 5.5 ounce can of tomato paste
- 5 cups vegetable broth {or broth of your choice}
- 1 Tablespoon honey
- 1 teaspoon turmeric
- 1 teaspoon coriander
- 2 teaspoon cumin
- 1/2 teaspoon thyme
- 1/2 teaspoon paprika
- 1/4 teaspoon cinnamon
- 2 cups spinach,, roughly chopped {or greens of your choice}
- 1/2 lemon,, juiced
Garnishes
- Fresh cilantro,, chopped
- Fresh parsley,, chopped
- Crushed red pepper
- A dollop of plain or Greek yogurt
- Lemon wedges
Instructions
- Add all ingredients into the slow cooker except the lemon juice and stir to mix well. Cover and cook on low for 6 to 7 hours, or until the lentils are soft or on high for 4 to 5 hours.
- At the 30 minute mark, remove the lid and add the spinach and the lemon juice, stir and finish cooking. Puree the soup in portions if you would like a creamier soup. I use a handheld immersion blender, but you can use a regular blender. Add the soup back to the pot and mix well.
- Serve warm with garnishes of your choice- parsley, cilantro, yogurt and crushed red pepper.
Notes
- Try adding beansto accompany the lentils in this soup. Two options I love are chickpeas or white beans.
- You can add additional vegetables to this soup. Some options are bell peppers, cauliflower, jalapeños for spice, zucchini, potatoes or sweet potatoes.
- Garnishes are always a great way to take a soup to the next level. Some garnishes I love in this lentil soup is feta cheese {of course the soup won’t be vegan if you use feta}, fresh cilantro and parsley, Greek or plain yogurt swirled in to create a thicker, creamier soup.
- If you want to add meat to your souptry adding sausage, diced chicken, ground pork or even some crispy bacon.
- I like red lentils because they break down and become soft.With this soup I blend it, or at least half of it, but you can easily eat this soup as is. If you have brown or green lentils on hand you can swap those in or use half red and half brown or green. Some people prefer the texture of the green or brown-so that is totally up to you!
- If you really want to develop the spices and flavors I suggest sautéingthe garlic, onion and carrot in olive oil for about 3 minutes and then adding the spices and continuing to sauté for another 3 minutes to help develop the spices. This isn’t necessary, but really helps bring out the rich flavors.
Love this soup it’s so easy,I didn’t add as much garlic, personal choice made this for game at recipezazz Dubai leg of virtual trip
So glad you enjoyed it! It is one I love too.