Name: Crockpot Lentil Soup
Prep time: 15 min
Cook time: PT-488153H35M12S
Total time: PT-488153H35M12S
Cuisine: Mediterranean
Ingredients: 2 tbsp extra-virgin olive oil; 1 medium yellow onion, diced; 4 medium carrots, peeled and diced into ½-inch pieces; 3 stalks celery, thinly sliced; 1 ½ tsp Italian seasoning; 1 tsp kosher salt; 1 tsp smoked paprika; ½ tsp ground black pepper; 4 cloves garlic, minced; 1 ½ cups French green lentils or brown lentils (avoid red lentils); 1 can (15 oz) fire-roasted diced tomatoes; 1 can (15 oz) crushed tomatoes; 4 cups low-sodium vegetable broth; Parmesan rind (optional); 1 tbsp red wine vinegar; ½ tsp granulated sugar; For serving: chopped fresh parsley and Parmesan

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Crockpot lentil soup is hearty, nourishing, and packed with flavor. Loaded with vegetables, tender lentils, and aromatic spices, this slow cooker recipe is easy to prepare and makes a comforting meal perfect for any season.

Why You’ll Love This Recipe

You’ll love this recipe because it’s healthy, filling, and effortless. The slow cooker does all the work, leaving you with a flavorful soup that tastes like it’s been simmering on the stove all day. It’s high in protein and fiber, naturally vegetarian, and customizable to your taste. Plus, it reheats and freezes beautifully, making it ideal for meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced
4 medium carrots, peeled and diced into ½-inch pieces
3 stalks celery, thinly sliced
1 ½ teaspoons Italian seasoning
1 teaspoon kosher salt
1 teaspoon smoked paprika
½ teaspoon ground black pepper
4 cloves garlic, minced
1 ½ cups French green lentils or brown lentils (avoid red lentils)
1 can (15 ounces) fire-roasted diced tomatoes
1 can (15 ounces) crushed tomatoes
4 cups low-sodium vegetable broth
Parmesan rind (optional)
1 tablespoon red wine vinegar
½ teaspoon granulated sugar

For serving: chopped fresh parsley and Parmesan

Directions

Heat olive oil in a large skillet over medium-high heat. Add onion and cook for about 8 minutes, until soft and browned.
Stir in carrots, celery, Italian seasoning, salt, smoked paprika, and pepper. Cook for 2 minutes, then add garlic and sauté for 30 seconds. Transfer mixture to a 6-quart slow cooker.
Add lentils, diced tomatoes, crushed tomatoes, and broth. Stir to combine.
Cover and cook on high for 3–4 hours or low for 6–8 hours, until lentils are tender but not mushy.
Remove Parmesan rind (if using). Stir in red wine vinegar and sugar. Adjust seasoning to taste.
If soup is too thick, thin with extra broth or water. Serve hot with parsley, Parmesan, and crusty bread.

Servings and timing

This recipe serves 6–8 people.
Preparation time: 15 minutes
Cooking time: 6–8 hours on low or 3–4 hours on high
Total time: about 6 ½ to 8 ½ hours

Variations

Add spinach, kale, or Swiss chard during the last 10 minutes of cooking for extra greens.
Substitute chicken broth for vegetable broth if not vegetarian.
Add diced potatoes or butternut squash for more heartiness.
Stir in cooked sausage or bacon for a meaty version.
Use herbs like fresh thyme, rosemary, or bay leaves for more depth.

Storage/Reheating

Refrigerate leftovers in an airtight container for up to 5 days. Reheat gently on the stovetop or in the microwave, adding extra broth or water if needed. For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.

FAQs

Can I use red lentils in this recipe?

No, red lentils break down too much during long cooking and create a mushy texture.

Do I need to soak lentils before cooking?

No, lentils cook quickly and do not need soaking. Just rinse before using.

Can I cook this on the stovetop?

Yes, simmer in a Dutch oven for about 25 minutes until lentils are tender.

How do I make the soup thicker?

Let it cook uncovered for the last 20 minutes or mash a portion of the lentils before serving.

Can I make this recipe vegan?

It already is vegan—just skip Parmesan or use a dairy-free alternative.

What type of lentils are best?

French green lentils hold their shape best, but brown lentils also work well.

Can I add meat to this soup?

Yes, cooked chicken, sausage, or ground beef can be stirred in at the end.

How do I keep the vegetables from getting mushy?

Cut them into larger chunks and avoid overcooking on high heat.

Is this soup good for meal prep?

Yes, it stores and reheats beautifully, making it perfect for weekly lunches or dinners.

Can I freeze lentil soup?

Yes, it freezes very well. Store in freezer-safe containers for up to 3 months.

Conclusion

Crockpot lentil soup is a hearty, comforting, and flavorful dish that’s easy to make and nourishing to eat. With wholesome lentils, tender vegetables, and savory spices, it’s a recipe you’ll return to again and again. Whether you enjoy it fresh, reheated, or from the freezer, it’s the perfect cozy meal for any day of the week.

Maggie