This slow cooker lentil soup is hearty, veggie-packed, and easy to make ahead. With pantry staples, a quick blend for a creamy texture, it’s a satisfying dinner that’s perfect for spring nights and lunch leftovers.
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Holly’s Recipe Highlights
- Flavor: Savory lentils with tender vegetables, Italian seasoning, and a bright tomato finish.
- Recommended Tools: You’ll need a 6-quart slow cooker and an immersion blender (or a standard blender if you prefer).
- Technique: Cook until tender, finish with vinegar, then pulse a few times for a creamy-meets-chunky texture.
- Serving Suggestions: Serve with no-knead bread, crackers, or a simple salad for a cozy, complete meal.
Ingredients That Work
- Potatoes: Russet potatoes make the soup extra thick and creamy when blended, while sweet potatoes add a subtle sweetness. Dice them small, so they cook evenly.
- Lentils: No soaking needed, just rinse the lentils and pick out any tiny stones. Use green or brown lentils, avoiding red lentils, since they get very soft and can turn mushy.
- Vegetables: Slice the vegetables thinly so they turn tender without getting stringy. For carrots, thicker slices hold their shape for a chunkier soup. Baby carrots will work in a pinch.
- Tomatoes: Add near the end, after the lentils are tender, since the acidity can slow softening if added too soon. Fire-roasted diced tomatoes add extra depth, and crushed tomatoes make the soup a bit smoother.
Easy Variations
- For a meaty boost, stir in cooked ham, sausage, or meatballs near the end.
- For extra veggies, add spinach or kale in the last 10 to 15 minutes.
- For extra-creamy soup, blend it a bit more, or just the potato-and-broth portion.
How to Make Lentil Soup in the Slow Cooker
- Peel and dice potatoes, and add to the slow cooker (full recipe below).
- Add broth, celery, carrots, lentils, Italian seasoning, and garlic.
- Cook until the lentils are tender. Then add the tomatoes and red wine vinegar, and continue cooking.
- Pulse the soup with a blender to thicken, then season and serve.
Fridge, Freezer, Reheat
Store leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.
Thaw overnight in the refrigerator. Reheat on the stove over medium-low heat, stirring occasionally. If it has been sitting, it may be thick, so add a splash of broth to help thin it out.
Cozy Soup Night Lineup
Did you enjoy this Slow Cooker Lentil Soup? Leave a comment and rating below.
Equipment
Ingredients
- 1 medium russet potato or 1 medium sweet potato
- 6 cups chicken broth more if needed
- 4 ribs celery sliced
- 3 carrots sliced
- 1 cup dried green lentils
- 1 teaspoon Italian seasoning
- 3 cloves garlic chopped
- salt and black pepper to taste
Add Later
- 1 (14.5 ounce) can diced tomatoes with juices
- 1 teaspoon red wine vinegar
Instructions
- Peel and dice the potato and add it to the bottom of a 6-quart slow cooker.
- Add chicken broth, celery, carrots, lentils, Italian seasoning, and garlic. Stir to combine.
- Cover and cook on HIGH for 4 to 6 hours or LOW for 6 to 8 hours, until tender.
- Stir in diced tomatoes and red wine vinegar. Cook 15 minutes more. Taste and season with salt and pepper if needed.
- Using an immersion blender (see notes for a regular blender) pulse the soup a few times to create a thicker creamy texture.
Notes
- Make sure to use brown or green lentils, as red lentils will get too soft.
- If you don’t have an immersion blender, transfer a few cups of soup to a regular blender, lightly cover (do not seal the lid), and blend until smooth. Return to the slow cooker and stir to combine.
- Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Soup
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