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Bowl of slow cooker lentil soup with diced vegetables, lentils, fresh parsley, and Greek yogurt, served on a wooden table.

Slow Cooker Lentil Soup

This slow cooker lentil soup is the ultimate comforting and hearty meal. Packed with wholesome vegetables and tender lentils, it’s a healthy slow cooker soup that’s completely vegan and perfect for any day of the week. Let your slow cooker do the work while you enjoy an easy, fuss-free dinner that’s as cozy as it is delicious!
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium onions diced
  • 3 large celery stalks diced
  • 3 large carrots diced
  • 4 cups potatoes diced
  • 2 cups frozen corn
  • 1 1/2 cups green or brown lentils rinsed & drained
  • 1 tablespoon garlic powder
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 3 tablespoons soy sauce I recommend Bragg liquid aminos
  • 3 bay leaves
  • 5 whole peppercorns
  • 9 cups low-sodium vegetable broth
  • Garnishes Green onion, cilantro, parsley, Greek yogurt, shredded cheese, or tortilla chips

Equipment

  • Slow Cooker
  • Immersion blender

Method
 

  1. Add your ingredients. Combine all the vegetables, lentils, garlic powder, oregano, thyme, soy sauce, bay leaves, peppercorns, and broth in the slow cooker. No need to stir; the magic will happen while it cooks.
  2. Cook low and slow. Cover and set your slow cooker to Low for 8–10 hours or High for 4–5 hours. Longer cooking times deepen the flavors, so go low and slow if you can.
  3. Blend for creaminess. Once it’s done, discard the bay leaves and peppercorns. Use an immersion blender to pulse a few times for a creamy, chunky texture. (If you don’t have an immersion blender, transfer 1 cup of soup to a countertop blender, blend, and stir it back in.)
  4. Serve and garnish. Ladle the soup into bowls and top with your favorite garnishes like fresh herbs, cheese, or a dollop of Greek yogurt. Don’t forget a few tortilla chips on the side for crunch!

Notes

Use red lentils for extra creaminess: Swap green or brown lentils for red if you prefer a softer texture. Keep in mind they’ll break down more as they cook.
Customize vegetables: Add zucchini, spinach, or peppers for variety.
To store: Refrigerate leftovers in an airtight container for up to 5 days or freeze for up to 3 months.
Prep ahead: Freeze ingredients (excluding broth) in a Ziploc bag for a ready-to-cook freezer meal.