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slow cooker lentil soup

This comforting slow cooker lentil soup is hearty, nutritious, and perfect for a cozy meal. Packed with vegetables and plant-based protein, it's an easy, set-it-and-forget-it recipe that will warm you up.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Soup
Cuisine Vegetarian
Servings 4 People
Calories 210 kcal

Equipment

  • 1 slow cooker
  • 1 cutting board
  • 1 measuring cups
  • 1 measuring spoons
  • 1 wooden spoon or spatula

Ingredients
  

  • 1 cup dry green or brown lentils, rinsed
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 ribs celery, diced
  • 1 bell pepper (any color), diced
  • 1 can diced tomatoes, with juice 14.5 oz
  • 6 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups fresh spinach, roughly chopped added in the last 20 minutes of cooking
  • 2 tablespoons olive oil optional for sautéing

Instructions
 

  • Prepare the vegetables: Dice the onion, carrots, celery, and bell pepper. Mince the garlic.
  • (Optional) In a skillet, heat olive oil over medium heat. Sauté the onions, garlic, carrots, celery, and bell pepper until softened (about 5 minutes) for added flavor.
  • In the slow cooker, combine the rinsed lentils, sautéed vegetables (or raw if you chose to skip sautéing), diced tomatoes, vegetable broth, cumin, thyme, bay leaf, salt, and black pepper.
  • Stir the mixture well to combine all the ingredients.
  • Cover the slow cooker with the lid. Cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the lentils are tender and the flavors have melded.
  • About 20 minutes before serving, stir in the chopped spinach. Replace the lid and allow it to wilt.
  • Remove the bay leaf before serving. Taste the soup and adjust the seasoning if necessary.
  • Ladle the soup into bowls and enjoy!

Notes

You can substitute the lentils with split peas or other legumes if desired.
Feel free to add other vegetables like zucchini or potatoes for variation.
This soup stores well in the refrigerator for up to 5 days, and can be frozen for up to 3 months. Reheat on the stove or in the microwave before serving.