Dozens and dozens of reviews from readers just like you. This crockpot lentil soup is so easy – set it, forget it, and Enjoy! Vegan and gluten-free
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 (like every single day lol).
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. 😉
Crockpot Lentil Soup Ingredients:
- Carrots
- Celery
- Yellow Onion
- Garlic
- Shallot
- Brown Lentils
- Vegetable Stock
- Canned Diced Tomatoes
- Dried Spices (Bay Leaf, Dried Thyme, Salt, Pepper, Ground Cumin)
- Swiss Chard
- Red Wine Vinegar
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 aka slow cooker friendly.
This version is vegan, gluten-free, and freezes great. It’s ridiculously easy.
A little bit of chopping (you can totally bust out your food processor to save time!) and then you add the majority of the ingredients to the slow cooker. About 15 minutes before the cook time is up, add the chopped swiss chard, a few more dried spices, and red wine vinegar for a little acid and balance. That’s it — then, just serve and Enjoy!
Recipe Tips:
- 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-testing 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.
- If you prefer for this lentil soup to cook all day while you are at work, you can set your Crockpot to LOW with a cook time of 8 Hours. Alternately, if you want the soup done quicker, Crockpot to HIGH with a cook time of 4 Hours (what I usually do).
- If you are not Vegan or Vegetarian, many readers (in the comments) have added ground turkey, chicken, or beef with great success. I recommend sauteeing separately and adding in after draining the excess fat.
- This lentil soup stores great. Allow to cool completely and freeze in an air-tight container(s). I recommend defrosting the night before you plan on serving and reheating in a saucepan over low heat until warmed through.
Did you make this recipe? Please give it a star rating below!
Dozens and dozens of reviews from readers just like you. This crockpot lentil soup is so easy - set it, forget it, and Enjoy! Vegan and gluten-free
- 3 medium carrots chopped (or 4 small or 2 large)
- 2 medium celery stalks chopped
- 1 large yellow onion chopped
- 3 cloves garlic chopped
- 1 large shallot chopped
- 2 cups dry brown lentils rinsed
- 8 cups vegetable stock
- 14 ounce can diced tomatoes
- 1 dried bay leaf
- 1 teaspoon dried thyme
- 1 medium bunch Swiss Chard cleaned and cut into bite-size pieces
- 1.5 teaspoons red wine vinegar
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
- 1 teaspoon ground cumin
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To save time, I used the food processor for chopping. Most of the veggies only need a couple of pulses. Toss in carrots, then celery, onion, garlic and finally shallot. Do not over process the vegetables or they will become watery. Alternately, you can chop everything by hand.
-
Place chopped carrots, celery, onion, garlic, and shallot into crockpot along with lentils, vegetable stock, canned tomatoes, bay leaf and dried thyme.
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Cover with lid and set cooking time (4 Hours on HIGH OR 8 Hours on LOW).
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Next, prep your swiss chard into bite-size pieces (I usually cut it both lengthwise and crosswise to achieve this), put in a covered bowl and place in refrigerator for later.
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When the cooking time is up, add in swiss chard, red wine vinegar, Kosher salt, black pepper, and ground cumin.
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Place the 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!
- 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-testing 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.
- If you prefer for this lentil soup to cook all day while you are at work, you can set your Crockpot to LOW with a cook time of 8 Hours. Alternately, if you want the soup done quicker, Crockpot to HIGH with a cook time of 4 Hours (what I usually do).
- If you are not Vegan or Vegetarian, many readers (in the comments) have added ground turkey, chicken, or beef with great success. I recommend sauteeing separately and adding in after draining the excess fat.
- This lentil soup stores great. Allow to cool completely and freeze in an air-tight container(s). I recommend defrosting the night before you plan on serving and reheating in a saucepan over low heat until warmed through.
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
Hello!
Can I sub green lentil instead of brown, not sure if there is a difference?
Hi Kara,
I would not recommend subbing green lentils as they tend to stay firm even when fully cooked. They won’t really break down and help this soup have a lovely creamy consistency. The green lentils will be more like little firm pebbles in the broth.
Yes You can use green or any lentils .
Just soak for 4+ hours in water and 1 spoon of baking soda .
Hands down the ABSOLUTE BEST lentil soup I have ever made, and I’ve made many. This is now going to be my go-to and I can see making it weekly. It was a huge hit with the whole family. I subbed in frozen spinach but that was the only change. Incredible!
Hi Kate – What an amazing compliment!! Thank you so much – I’m so happy to hear it and thanks for taking the time to share with me. Happy New Year!
This is a delicious recipe as written! Just curious if anyone has tried making it in an Instant Pot…
Hi Dana! I haven’t made this in the Instant Pot yet as I’ve been concerned about the lentils exploding and losing their texture from the high pressure. If you experiment, let me know how it comes out. Also, if you don’t have a slow cooker, most Instant Pot’s do have a slow cooker setting. Hope it works out!
Made this for the first time last night and it was so good! I’ve made many lentil soups but never in the crockpot. I subbed oregano for thyme and used an additional can of Rotel. Also stirred chopped spinach in at serving each bowl instead of the chard. My father in law ate 3 bowls so it was a hit! Glad we have left overs. Thanks.
Love it Elizabeth!! Sounds amazing with those swaps 🙂
Pretty good, but a little plain for our taste. I think this needs a lot more spices and herbs to stand out. Really nice for a healthy, light lunch though, and very affordable!
Would small diced vegetable work instead of chopped . I have a dicer
Definitely Betsy!
This sounds amazing, looking forward to trying! Any reason we couldn’t substitute bone broth for veggie stock (if not for vegetarians?). Thanks so much!
No reason at all – I regularly use chicken broth as my go-to. Beef or pork broth here might be a bit overpowering.
I have to have low sodium any suggestions?
First time cooking with lentils (and eating them for that matter!). And I’m 75……there’s a first time for everything, right? Made your crockpot soup yesterday. Fantastic! As you’d noted as possible options, I added browned & strained ground beef and used spinach instead of kale. Oh, and that Pacific Organic vegetable broth is to DIE for! The aroma which filled my house was so tantalizing that I had to stop myself from dabbing some of the soup broth behind my ears. Froze some for daughters and am making more today. It’s a keeper, my girl!!
Happy New Year to you and yours.
Hi Marjorie! LOVE this – so happy to hear it and sorry for the delay in getting back to you – I had a bunch of real comments that went to spam. So glad you loved it so much!