Go Back
- 2 cups dried green or brown lentils, rinsed - 1 medium onion, chopped - 2 carrots, diced - 2 celery stalks, diced - 4 cloves garlic, minced - 1 can (14 oz) diced tomatoes, with juices - 6 cups vegetable broth - 2 teaspoons dried thyme - 1 teaspoon cumin - 1 bay leaf - Salt and pepper to taste - 2 tablespoons olive oil - 1 cup chopped kale or spinach (optional) - Fresh parsley, chopped (for garnish) Lentils are rich in protein and fiber. They help you feel full longer. They also promote digestion and heart health. Onions add flavor and have antioxidants. Carrots give you vitamin A. Celery helps keep your blood pressure in check. Garlic boosts your immune system and adds great taste. Tomatoes provide vitamins C and K. They also add a nice tang to the soup. Kale or spinach adds vitamins A, C, and K, along with iron. If you need a gluten-free option, ensure your vegetable broth is gluten-free. For a low-sodium version, use low-sodium broth and limit added salt. You can swap lentils with beans if you prefer. For a richer flavor, you can add smoked paprika instead of cumin. If you don’t have kale or spinach, try Swiss chard or omit greens entirely. First, grab a large skillet and heat two tablespoons of olive oil over medium heat. Once hot, add the chopped onion, diced carrots, diced celery, and minced garlic. Sauté them together for about 5-7 minutes. You want the veggies to soften and become fragrant. This step brings out their flavors and adds depth to your soup. Now, it’s time to combine everything in your slow cooker. Add 2 cups of rinsed lentils to the pot. Then, pour in the sautéed vegetable mix, along with one can of diced tomatoes and their juices. Next, add 6 cups of vegetable broth. Sprinkle in 2 teaspoons of dried thyme, 1 teaspoon of cumin, and a bay leaf. Don’t forget to add salt and pepper to taste. Stir everything well to mix the ingredients evenly. Cover your slow cooker and set it to cook. You can choose either low for 6-8 hours or high for 3-4 hours. The lentils should be tender and the flavors melded beautifully. If you want to add greens like kale or spinach, toss them in during the last 30 minutes of cooking. Once it’s done, taste and adjust the seasoning. Remove the bay leaf before serving. Enjoy this warm, hearty soup! To boost the taste of your lentil soup, start with fresh ingredients. Fresh herbs add a lot. Use thyme, bay leaf, and parsley for depth. You can also add a splash of lemon juice before serving. This brightens the flavors and adds a nice zing. If you like heat, add a pinch of red pepper flakes. A dash of soy sauce or balsamic vinegar can deepen the flavor, too. One common mistake is not rinsing lentils. Rinsing removes any dust or debris. It also helps them cook evenly. Another mistake is not sautéing the veggies first. Sautéing makes them soft and sweet. Avoid adding too much salt too early. Salt can make lentils tough. Lastly, don't skip the bay leaf. It adds a lovely aroma. Just remember to remove it before serving. Serve your soup in rustic bowls. A piece of crusty bread pairs well with it. You can also sprinkle extra parsley on top for a fresh look. For a heartier meal, add a side salad. A simple green salad goes nicely with lentil soup. If you want something warm, try garlic bread or cheese toast. These add comfort and warmth to your meal. {{image_2}} You can make this soup vegetarian or vegan very easily. Just use vegetable broth as the base. The lentils already add protein and fiber. You can add more veggies for extra flavor. Try adding mushrooms for a meaty texture. Another great option is to use coconut milk for creaminess. It gives a nice, rich taste to the soup. If you want to make this soup heartier, add protein. For a meat version, try sausage or chicken. Brown the sausage in a skillet before adding it to the slow cooker. If you use chicken, shred it after cooking. Add it in the last hour of cooking so it stays juicy. You can also try smoked sausage for a smoky flavor. Seasonal veggies can make this soup even better. In the fall, you might add squash or sweet potatoes. In the spring, peas or asparagus work well. Just chop them up and toss them in. This not only adds flavor but also makes your soup colorful. Fresh herbs like basil or cilantro can also brighten the dish. To store leftovers, let the soup cool to room temperature. Then, place it in an airtight container. Make sure to seal it tightly. Store it in the fridge for up to five days. Label it with the date, so you know when to use it. This way, you can enjoy your hearty lentil soup later! You can freeze this soup for later meals. First, let it cool completely. Then, pour the soup into freezer-safe containers or bags. Leave some space at the top, as the soup will expand when frozen. This soup can last for up to three months in the freezer. When you’re ready to eat, just thaw it overnight in the fridge. Reheating the soup is easy! If you stored it in the fridge, just pour it into a pot. Heat it over medium heat until it’s hot. Stir it often to prevent sticking. If frozen, thaw it first in the fridge. Then, reheat it in a pot or microwave until warm. You can add a splash of broth for extra moisture if it seems thick. Yes, you can use canned lentils. They save time and are already cooked. If you choose canned, skip the soaking step. Add them to the soup during the last 30 minutes of cooking. This way, they warm up without getting mushy. This soup lasts about 4 to 5 days in the fridge. Store it in an airtight container to keep it fresh. If you want to enjoy it later, consider freezing some portions. Absolutely! To make this soup on the stovetop, sauté the vegetables in a large pot. Then, add all the ingredients, including the lentils and broth. Bring it to a boil, then reduce the heat. Let it simmer for about 30 to 40 minutes, or until the lentils are tender. You can serve lentil soup with crusty bread or a fresh salad. A sprinkle of cheese on top adds a nice touch. Pairing it with a side of roasted vegetables also complements the flavors well. Yes, lentil soup is gluten-free! All the ingredients in this recipe are naturally gluten-free. Just make sure your vegetable broth is also gluten-free if that is a concern. Enjoy this warm and hearty meal without worry! You now know the key ingredients, their health benefits, and how to adjust for diets. I shared step-by-step instructions for making lentil soup, from sautéing vegetables to cooking times. The tips and tricks section helped you avoid common mistakes and enhanced your soup's flavor. Variations open doors to new tastes, and storage info ensures your leftovers are ready to enjoy later. This soup is not just a meal; it's a way to nourish your body and explore new flavors. Enjoy your cooking!

Slow Cooker Hearty Lentil Soup

Warm up with this delicious Slow Cooker Hearty Lentil Soup that’s packed with flavor and nutrients! Perfect for chilly days, this easy recipe combines lentils, veggies, and spices for a comforting meal that simmers to perfection. Simply sauté your vegetables, add everything to your slow cooker, and relax while it cooks. A wholesome dish that serves six and is great for meal prep! Click to explore the full recipe now! #LentilSoup #SlowCookerRecipes #HealthyEating #ComfortFood
Print Recipe Pin Recipe

Ingredients
  

2 cups dried green or brown lentils, rinsed

1 medium onion, chopped

2 carrots, diced

2 celery stalks, diced

4 cloves garlic, minced

1 can (14 oz) diced tomatoes, with juices

6 cups vegetable broth

2 teaspoons dried thyme

1 teaspoon cumin

1 bay leaf

Salt and pepper to taste

2 tablespoons olive oil

1 cup chopped kale or spinach (optional)

Fresh parsley, chopped (for garnish)

Instructions
 

Start by heating olive oil in a large skillet over medium heat. Add the chopped onion, carrots, celery, and garlic, sautéing for about 5-7 minutes until the vegetables are softened and fragrant.

    In your slow cooker, combine the rinsed lentils, sautéed vegetable mixture, diced tomatoes (with their juices), vegetable broth, dried thyme, cumin, bay leaf, salt, and pepper. Stir well to combine.

      Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the lentils are tender.

        If using, add the chopped kale or spinach in the last 30 minutes of cooking to wilt.

          Once cooked, taste and adjust seasoning as necessary, removing the bay leaf before serving.

            Ladle the soup into bowls and garnish with fresh parsley.

              Prep Time, Total Time, Servings: 15 min | 7-8 hr | 6 servings

                - Presentation Tips: Serve the soup in rustic bowls with some crusty bread on the side and a sprinkle of fresh parsley for an added pop of color.