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.
- 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.
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Peel and dice the potato and add it to the bottom of a 6-quart slow cooker.
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Add chicken broth, celery, carrots, lentils, Italian seasoning, and garlic. Stir to combine.
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Cover and cook on HIGH for 4 to 6 hours or LOW for 6 to 8 hours, until tender.
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Stir in diced tomatoes and red wine vinegar. Cook 15 minutes more. Taste and season with salt and pepper if needed.
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Using an immersion blender (see notes for a regular blender) pulse the soup a few times to create a thicker creamy texture.
- 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.
Serving: 1.5cups | Calories: 175 | Carbohydrates: 31g | Protein: 11g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Cholesterol: 5mg | Sodium: 919mg | Potassium: 674mg | Fiber: 12g | Sugar: 4g | Vitamin A: 5239IU | Vitamin C: 7mg | Calcium: 61mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Soup
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