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Don’t worry, there’s more than just lentils in this crockpot lentil soup. This soup recipe is bursting with flavor thanks to the chicken broth, tomato sauce, fresh vegetables, and classic seasonings. There aren’t too many good lentil soup recipes like this one!
Other soup recipes we love to make are Slow Cooker Pizza 15 Bean Soup and Slow Cooker Split Pea Soup!
Table of Contents
Why this crockpot lentil soup recipe works
Green lentils have always been one of those beans that is a hit or miss. Either you love em or hate em, but I think it comes down to how they’re cooked. What makes this the best lentil soup recipe is the fact that everyday pantry and refrigerator staples are used to make a nice hearty meal the whole family is sure to enjoy. Also, try my slow cooker vegetable soup if you are looking for another hearty vegetarian soup!
Not to mention, if you’re looking for a health, comforting meal, lentils are naturally gluten free. With this lentil recipe, not only is it absolutely delicious but it’s also low prep with a decent cooking time. And, there are several recipe variations. This is one crockpot soup you’ll want to put on your next meal plan, especially as the weather gets cooler.
Recipe Ingredients
- Lentils: The highlight of this recipe is the lentils and you only need a cup and a half. These are the standard lentils from the store, usually labeled just “lentils”. These are brown lentils. You can get red lentils or green lentils and they both will work well with this recipe.
- Vegetables: Medium white onion, carrots, and celery ribs are chopped and tossed into the slow cooker.
- Diced Tomatoes: Make it an easy weeknight meal by using a can of diced tomatoes.
- Vegetable Stock: You can use stock or vegetable broth, whichever you prefer or have on hand.
- Tomato Sauce: This adds to the soupy texture and tomato taste.
- Seasonings: kosher salt, black pepper, dried rosemary, bay leaves, and crushed red pepper flakes are all the flavors you need to make this delicious soup.
- Other Ingredients: Red wine vinegar and brown sugar add the finishing touch.
Step-by-Step Directions
Step One – In your slow cooker, add in the tomato sauce, canned diced tomatoes, lentils, and chopped veggies.
Step Two – Add the seasonings, bay leaves, and pour in the stock.
Step Three – Cover and cook on HIGH for 3-4 hours or on LOW for 6-8 hours. The lentils should be tender at the end of the cooking time. Stir in the red wine vinegar and brown sugar into the cooked soup. Remove the bay leaves. Serve the lentil soup hot. Enjoy!
How to Serve
- In addition to serving this crock pot lentil soup as is, you can also add a few toppings such as fresh parsley, a dash of Italian seasoning, and parmesan cheese.
- If you want to add a bit more to it, consider stirring in fresh spinach, butternut squash, and crushed tomatoes.
- This soup pairs perfectly with a crusty loaf of bread, Italian bread, or homemade dinner rolls. You can also serve it with a simple green salad.
- If you prefer a thicker soup, you can use an immersion blender to partially blend the soup before adding the red wine vinegar and brown sugar.
Recipe FAQs and Variations
If you want to add a smokey flavor, try smoked paprika. A drizzle or two of olive oil can also add a little twist. Some people like to squeeze lemon juice in a soup like this for an acidic touch. Garlic powder is yummy to add too!
For the meat lovers, you can add Italian sausage, ground turkey, ground beef, or cooked ham. For a veggie addition, you may want to add split peas and/or diced sweet potatoes.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in a saucepan or microwave before serving.
You can use green, brown, or red lentils to make this recipe.
Yes, you can substitute with chicken or beef stock if you prefer. It will add a slightly different flavor to the soup.
No, lentils do not need to be soaked for any recipe.
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Slow Cooker Lentil Soup
Ingredients
- 1 medium white onion, chopped
- 3 carrots, peeled and chopped
- 3 celery ribs, sliced
- 3 garlic cloves, minced
- 1½ cups lentils
- 14.5 oz. diced tomatoes
- 15 oz. tomato sauce
- 4 cups vegetable stock
- 1 tsp. salt
- ½ tsp. black pepper
- 1 tsp. dried rosemary
- ¼ tsp. crushed red pepper flakes
- 3 bay leaves
- 1 Tbsp. red wine vinegar
- 1 tsp. brown sugar
Instructions
- In a slow cooker, combine all the ingredients except for the red wine vinegar and brown sugar. Stir well to combine.
- Cover the slow cooker and cook on HIGH for 3-4 hours or LOW for 6-8 hours, until the lentils are tender.
- Stir in the red wine vinegar and brown sugar into the cooked soup. Remove the bay leaves.
- Serve the lentil soup hot and garnish with fresh parsley and shaved parmesan cheese if desired. Enjoy!
How to Video
Sarah’s Notes
- Lentils do not need to be soaked before cooking.
- You can add other vegetables such as diced potatoes or chopped spinach to the soup for additional flavor.
- If you prefer a thicker soup, you can use an immersion blender to partially blend the soup before adding the red wine vinegar and brown sugar.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in a saucepan or microwave before serving.You can use green, brown, or red lentils in this soup.
- Yes, you can substitute with chicken or beef stock if you prefer. It will add a slightly different flavor to the soup.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
