Lentil Soup {Slow Cooker}

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Crockpots are a busy mom’s best friend.  No Joke.  If you don’t have kids, you may or may not appreciate what a relief a great crockpot recipe can be.  But when you have little ones, especially if you work, sometimes throwing dinner together is just such a hassle.

The aroma of a delicious dinner already prepared, a glass of wine, and ten quiet minutes alone are rare and coveted treats for many of us.  Here I am giving you one of them, a nutritious and easy crockpot recipe.  Only you have to promise to take ten minutes alone and have a glass of vino (if you partake) while it’s cooking. 😉

Lentil soup is one of those things that is such a great staple; it is simultaneously hearty, nutritious, and relatively easy to make.  I think my mom taught me how to make simple lentil soup when I was in High School.  I have made countless variations of her recipe since and finally re-worked it to be crockpot friendly!


  • A note about Vegetable Stock – every brand has a unique flavor.  For instance, Trader Joe’s Organic Low Sodium (which is what I used here) is on the sweeter side and very “carroty”.  My absolute favorite is Pacific Natural Foods Organic Vegetable Broth but I was out of it and keep the Trader Joe’s on hand for sauteing.  When it comes to sauteing and you are just using a splash here or there, its’ not as big of a deal.  There are many options out there and I recommend taste-tasting a few brands before picking one to use when you are using it as a base for soup.
  • I used Green Swiss Chard (stems and leaves) but you could easily substitute Spinach, Kale (without stems), or even Escarole.
  • I used a 6.5 Quart Slow Cooker for this soup. I think a 5.5 or 6 would also work but I wouldn’t go much smaller.  Or you could halve the recipe.
  • Cook Time:

If you want to have this cook all day while you are at work, set Crockpot to LOW with a cook time of 8 Hours.

Alternately, set Crockpot to HIGH with a cook time of 4 Hours (what I did).

5.0 from 4 reviews
Crockpot Lentil Soup
4 Points Plus per serving -- Recipe Makes 8 Servings -- Individual Serving is 1.5 cups
Serves: 8
  • 3 medium carrots, chopped (or 4 small or 2 large)
  • 2 celery stalks, chopped
  • 1 large yellow onion, chopped
  • 3 cloves garlic, chopped
  • 1 large clove shallot, chopped
  • 2 cups dry green lentils (rinsed)
  • 8 cups Vegetable stock
  • 1 14-ounce can diced tomatoes
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • Add in 15 Minutes Before Cooking Time Ends:
  • 1 head of Swiss Chard, cleaned and cut into bite-size pieces
  • 1½ teaspoons red wine vinegar
  • 2 teaspoons Kosher salt
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon ground cumin
  1. I used the food processor to do my chopping. Most of the veggies only need a couple of pulses.
  2. carrots first ...
  3. Then celery ...
  4. Then onion, garlic, and shallot all at once ...
  5. Place chopped carrots, celery, onion, garlic, and shallot into crockpot along with lentils, vegetable stock, canned tomatoes, bay leaf and dried thyme.
  6. Cover with lid and set cooking time (4 Hours on HIGH OR 8 Hours on LOW).
  7. Next, prep your swiss chard into bite-size pieces (I usually cut it both lengthwise and crosswise to achieve this), put in a bowl or ziploc bag and place in refrigerator for later.
  8. When cooking time is up, add in swiss chard, red wine vinegar, Kosher salt, black pepper, and ground cumin.
  9. Place lid back on and let sit covered for fifteen additional minutes before serving. This freezes great and makes 8 huge (1.5 cup) servings. Excellent served with a crusty bread and side salad. Enjoy!


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  1. Mia says

    Very good recipe my first time making soup and my favorite is Lentil soup, this recipe was flavorful and so easy to make I made it 4 hours on high. The next time I make it I am going to puree. Glad I found your recipe! Thanks for sharing.

  2. vicki yankie says

    I will be making this recipe for the first time. Do I need to soak or cook the lentils prior to placing in the crock pot?

  3. Maggy says

    thank you for your comment! that’s great to know. i will leave the small green ones for salads. For this soup, I want to use the exact same ones you used in your soup because I sometimes buy this soup, and i love this type of lentils, i just don’t know which ones they are. did you use the brown lentils? what store did you get yours at? also, do you have a link to the ones you bought? thank you again!

  4. Maggy says

    Hi EverydayMaven, are the lentils required for this soup the tiny green lentils? I would love to make it tonight but I only have the small green lentils, split peas, orange lentils, and yellow lentils. The small green ones I have do not look at big as yours in the soup in your picture, thus my question.

    • says

      Hi Maggy,
      The small green lentils are usually best in salads as they remain somewhat firm when cooked. I would recommend brown lentils or the orange / yellow lentils that get nice and soft when cooked. Hope it worked out!

  5. Sandy says

    I am using a medley of lentils (red green and black) which I bought pre-packaged from trader Joe’s for this recipe… am thinking the red lentils will thicken this up but will let you know… looking forward to tasting this and will let you know how it turns out.

  6. Monica says

    Just completed the recipe. I love Lentils and this recipe is delicious. Must admit, never use vegetable stock before, so I cheated a bit and used some beef stock as well. I know it’s no longer a vegetarian, but it still tastes great.

    • EverydayMaven says

      Whatever works Monica! I love the taste of beef stock and it only needs to a vegetarian soup if you are feeding vegetarians :)

  7. Kelly says

    I made this overnight and yummm my house smells so good. I did use red lentils, and maybe the consistency is more on the soft side, its absolutely delicious! thanks!

  8. Jen says

    Do you think it would be ok with red lentils? I made your spicy baked tofu tonight. So amazing! I love tofu on top of salads.

  9. lauralie says

    I have this in the crock pot this afternoon. I got it in late, but should have about 4.5 hours to cook it on high. I haven’t had lentils since I was in Brazil 8 years ago! I have searched for a recipe to try but was always a little intimidated by the dry beans. Here’s hoping it turns out! I am excited to try it!

  10. says

    I made this yesterday afternoon to have for dinner tonight. I used spinach and left out the vinegar (I didn’t have any) and I really enjoyed it. As a previous commenter said, the cumin really took it over the edge. I wouldn’t say I’m a cumin “fan” but it turned a boring lentil soup into something really wonderful. Thanks for the recipe!

  11. Scott says

    I had this bookmarked for quite a while, but only today has it been cold enough to make it. I wasn’t real impressed until I added the cumin at the last step and then wow! It’s really good and is going to be a new staple. I guess I’m a cumin fan. Well done!

  12. Shantell says

    Is there anyway to freeze this soup? If so what and where in the recipe should I stop to freeze it? I love to have recipes on hand that freeze well too! Thanks

    • EverydayMaven says

      Hi Shantell, I make this and freeze it after it’s cooked and cooled down. Then I usually package it in individual servings for quick lunches!

  13. says

    Would you believe, I have never had lentils? I keep picking up a bag in the store and then putting them back and going with the beans I’m more familiar with. This looks really good though, so I’m really inspired to try it.

    I agree, too.. the Pacific Organic Broth is so good, it’s all I use now.
    Christine recently posted..Wordless WednesdayMy Profile

    • EverydayMaven says

      Christine – lentils are so easy because they don’t need soaking! Try this and I bet you will hooked and back at the store buying brown lentils, green lentils, red lentils, etc.

  14. Jody says

    The flavors in this are delicious! I cooked on low for 10 hours but the lentils were still hard. I didn’t soak them the night before but I will next time before I make it. Would be good with some ground turkey added too!

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