Slow Cooker Lentil Soup is a vegan lentil soup that is full of rich Mediterranean spices and vegetables. This soup is comforting and perfect for the colder months and so easy to make. You can also freeze some for later!
One of my most popular recipes on my website is this Moroccan 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.
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.
Why You Will Love this Soup
- Vegan: This soup is vegan, gluten-free and protein packed.
- Crockpot: 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.
- Freezes Well: 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.
Recipe Ingredients
Here’s an overview of the simple ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions.
- Lentils: I like to use red lentils in this soup. I find that they work best when cooked for a longer period of time. Make sure to rinse them and pick through them for any debris.
- Vegetables: This soup mixes together carrots, celery, tomatoes, and spinach to create a hearty lentil soup.
- Spices: The spice mixture in this soup is my favorite. It mixes together turmeric, coriander, cumin, thyme, paprika and cinnamon. The flavors are warm and work so well together.
- Lemon Juice: The lemon juice is a nice balance to the lentils soup and really works well with the spices.
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.
- 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.
More Lentil Recipes
Vegetarian
Moroccan Carrot Red Lentil Soup
Vegetarian
Red Lentil Curry
Mediterranean
Lebanese Lentil Soup
Tried this recipe? Leave a star rating and comment below! Subscribe to my newsletter or follow me on Facebook, Instagram, or Pinterest for the latest.
Slow Cooker Lentil Soup
Ingredients
- 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
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.