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A comforting bowl of Crockpot lentil soup garnished with fresh herbs

Hearty Slow Cooker Lentil & Vegetable Soup

This hearty slow cooker lentil and vegetable soup is a comforting and nutritious meal, perfect for a cold day. It's packed with vegetables and protein-rich lentils, making it a satisfying and easy-to-prepare dish.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 6 people
Calories 280 kcal

Equipment

  • Large skillet
  • Slow cooker

Ingredients
  

Main Ingredients

  • 1 tablespoon olive oil optional
  • 1 large onion chopped
  • 2 carrots peeled and diced
  • 2 celery stalks diced
  • 2 cloves garlic minced
  • 1 (14.5 ounce) can crushed tomatoes
  • 1.5 cups brown or green lentils rinsed
  • 6 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • Fresh parsley or cilantro chopped (for garnish, optional)
  • 1 small zucchini or spinach Optional

Instructions
 

Instructions

  • If using, heat olive oil in a large skillet over medium heat. Sauté onion, carrots, and celery for 5-7 minutes until softened, then stir in minced garlic and cook for another minute until fragrant.
  • Transfer all vegetables, sautéed or raw, to your slow cooker.
  • Add rinsed lentils, crushed tomatoes, vegetable broth, dried thyme, dried oregano, and bay leaf to the slow cooker and stir to combine.
  • Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the lentils are tender.
  • Once lentils are tender, remove and discard the bay leaf. Season with salt and pepper, and stir in spinach or zucchini if using, until tender.
  • Ladle into bowls and garnish with fresh parsley or cilantro if desired, then serve and enjoy.

Notes

This soup is even better the next day! It can also be easily adapted with other vegetables you have on hand, such as sweet potatoes or kale. Adjust seasoning to your preference, especially the salt and pepper.