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
-
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.
- Cover with lid and set cooking time (4 Hours on HIGH OR 8 Hours on LOW).
-
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.
-
When the cooking time is up, add in swiss chard, red wine vinegar, Kosher salt, black pepper, and ground cumin.
-
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.
I love this recipe. If I add potatoes, will it change measurements of anything or cooking time? Any potato suggestions?
Thanks so much Emilia!! I recommend adding diced (1/2″ cubes), peeled potatoes at the beginning with the dry lentils and they should cook in the allotted time!
Can you replace the vinegar with apple cider vinegar?
Hi Katrina! Yes, I would just use a little bit less as it is more acidic!
Once again, a great recipe. Cooked it again just a few days ago in my power cooker. Just the perfect meal for these very cold days we’ve been having. Thanks Everyday Maven!
Awesome Monica! Thanks for letting me know <3
So easy and so tasty! Tried this recipe for the first time, only challenge was the lentil cook time (high for 5 1/2 hours). Will definitely keep this in my recipe file- thanks!
Fantastic Tricia – so glad you loved it!
Looks great! Confirming this IS gluten-free?
Yep! As long as you make sure the broth you use is!
Fantastic recipe!
Thanks Gwendolyn!
Lentils are persnickety. I chose the 8 hour option on this recipe and had to serve after 7 :(. The lentils were not ready (my fault) and so I upped the heat to high in the slow cooker. Took me two hours to get the lentils to edible consistency. In retrospect, I should have cooked them on high for 4 hours like Maven did…
I dont have a slow cooker, how would i cook this in a regular pot?
Please let me know thanks!
Do you think it would work for me to add a couple chicken breasts and shred and add them back into the pot? Could I also add some chopped russet potatoes?
Totally Sarah!
Prepared this last night and it’s in the crock pot this morning slowly cooking. I figured preparing the veggies the night before, lets them mingle and mesh in the fridge 🙂 Can’t wait to taste the end result!
Hope you loved it Katie!
Thank you so much! This was easy and fantastic. I used spinach and the kids topped it with Monterey Jack cheese. I used Organic Stone Ground Blue Corn Chips from Trader Joe’s to scoop up the soup too. Heaven on Earth! I am excited to check out more of your healthy recipes. I appreciate you sharing this awesome recipe! Peace~~
Yum Stacy! That sounds like a delicious meal – so glad your kids loved it – that is EVERYTHING! 🙂
First time making this soup. I sautéed some ground turkey in olive oil and garlic and added in the end too. Came out delis ions and my boys ate it all up! Thank you 🙂
Yum! Ground turkey is a great addition Carolina! 🙂
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.
How awesome Mia and congrats on making soup! Homemade soup is one of my favorite things to cook. 🙂
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?
No soaking for lentils!
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!
These look like what I buy Maggy – http://www.bobsredmill.com/lentils.html – I usually get them in the bulk foods section of Whole Foods or PCC Natural Market.
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.
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!
Great Brittany! So glad you are enjoying it and thanks for taking the time to comment and let me know 🙂
Just wanted to pass along that I made a big batch of this and froze it in individual containers for a month or so… it reheats great
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.
Hope it works out with the lentil medley Sandy!
Very tasty and filling recipe! I was looking for a recipe to use carrots and collards. This fit the bill perfectly!
Great Gloria – so glad you liked it and I appreciate you taking the time to let me know 🙂
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.
Whatever works Monica! I love the taste of beef stock and it only needs to a vegetarian soup if you are feeding vegetarians 🙂
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!
Glad it worked out with the changes Kelly! I love Red Lentils!
Can I use spinach instead of Swiss Chard?
Of course! Just decrease the cooking time as spinach tends to cook much quicker than swiss chard.
Thanks very much for the response and the recipe links!
Sure! I hope it works it for you 🙂
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.
Hi Jen,
Red lentils break down very fast and while they are awesome, I don’t think a good swap for the lentils in this recipe unless you are OK with the texture turning a bit mushy.
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!
Enjoy it Lauralie!!
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!
So glad to hear it Amy – thanks for the feedback!
This looks fabulous. I’m a huge lentil fan and am really trying to take advantage of the crock pot as my kids get older and get involved in more activities. Thanks for sharing!
Sure – enjoy it and thanks for stopping by!
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!
Thanks Scott – I love cumin and use it a lot. I totally agree it makes this soup 🙂
Wanted you to know that this recipe looks amazing.
{HUGS},
kristi
Thanks so much!
This looks delicious. I’m adding a link to it from a post I’m doing on Weight Watchers Lentil and Swiss Chard Soup. Next time I make it I’m using the slow cooker!
Thanks Martha! Definitely one of my go-to soups!
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
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!
This looks amazing!!! I will be making this for my Sunday dinner 😀
Thanks Destini – Enjoy it!!
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 – 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.
Oh good to know! thanks for the link!
No problem!
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!
Hi Jody! Thanks so much 🙂 Brown lentils don’t need to be soaked. Did you buy them in the bulk section? Ground turkey would be a fantastic addition!