Slow-Cooker Lentil Soup

Looking for a simple and healthy dinner? This slow-cooker lentil soup is a classic dump-and-go soup recipe. Just toss dried lentils, aromatic veggies, broth and a few seasonings together, then let your slow cooker do all the work while you go about your day.  You’ll be rewarded with a hearty, wholesome soup packed with plant-based protein, fiber, vitamins and minerals.

Right before serving, we add a few splashes of balsamic vinegar to give the dish a tangy, slightly sweet finish that brightens the earthy flavor of the lentils and vegetables. It’s the kind of cozy, make-ahead dish that’s perfect for busy weeknights, chilly snow days or anytime you’re craving a warm and nourishing meal in a bowl.

Slow-Cooker Lentil Soup Ingredients

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• Chicken broth: We recommend using low-sodium chicken broth so you can control the saltiness of the soup. Store-bought broth is a great time-saver, but use homemade broth if you have it—it delivers an extra layer of deep, savory flavor.
• Celery, carrots and onion: This trio of aromatic veggies forms the base of the soup and adds natural sweetness and earthy flavor to every spoonful.
• Red potatoes: Chopped potatoes add a hearty texture and tender bite to the soup. Waxy red potatoes are best for soup recipes because they retain their shape when cooked, but Yukon golds are a good alternative.
• Lentils: Make sure you’re starting with dried lentils, since precooked or canned lentils will get too soft and mushy in the slow cooker. This recipe calls for red lentils, which have a mild taste and don’t require presoaking. Brown and yellow lentils are interchangeable with red lentils, so feel free to use what’s in your pantry.
• Honey: A tablespoon adds a subtle sweetness and helps balance the tang from the balsamic vinegar.
• Seasoning: Italian seasoning complements the earthiness of the lentils and veggies, garlic powder boosts the aromatics, and a pinch of red pepper flakes adds gentle heat. You can skip the red pepper flakes or use more if you’re craving a fiery soup.
• Balsamic vinegar: The acidity of balsamic vinegar gives the soup its signature tangy flavor and transforms it from ho-hum to amazing. Be sure to add it just before serving the soup; heating the vinegar too much diminishes its flavor.
• Serving suggestions: Brighten your bowl of soup with a sprinkle of chopped fresh parsley, and give it some umami with shaved Parmesan cheese. I love scooping bites of hearty lentil soup onto crackers, but crusty bread is excellent, too!

Directions

Step 1: Slow-cook the soup

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To a 3- or 4-quart slow cooker, add the chicken broth, carrots, celery, onion, potatoes, lentils and honey.

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Add the seasonings

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Stir to combine the ingredients. Cover and cook the soup on low until the vegetables and lentils are tender, about five to six hours.

Step 2: Add the balsamic vinegar and serve

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Stir in the balsamic vinegar just before serving. Ladle the soup into bowls, and garnish each bowl with shaved Parmesan and fresh parsley, and serve the soup with crackers.

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Slow-Cooker Lentil Variations

• Add tomatoes: Create a tomato-based broth by stirring a can of crushed or fire-roasted diced tomatoes in with the other ingredients.
• Customize the seasoning: Add a pinch of cumin for warmth, chili powder for smokiness, or a bay leaf for extra herbaceous flavor.
• Use more veggies: Try sweet potatoes instead of red potatoes, or add leafy greens, frozen green beans or peas during the last 30 minutes of cooking, similar to this slow-cooker vegetable and lentil soup recipe.
• Make it meaty: Brown a pound of Italian bulk sausage on the stovetop to add to the soup, cook the soup with a ham bone to make ham and lentil soup, or stir in pulled rotisserie chicken toward the end of the cooking time.
• Go vegetarian: Use vegetable broth instead of chicken broth to make this a vegetarian and vegan-friendly soup.

How to Store Slow-Cooker Lentil Soup

Let the lentil soup cool to room temperature, then transfer it to an airtight container and store it in the fridge for up to four days. Reheat leftovers in a saucepan on the stovetop or microwave a single serving in a microwave-safe bowl until it’s warm.

Can you freeze slow-cooker lentil soup?

Yes, you can freeze this lentil soup for up to three months. After slow-cooking, let the soup cool to room temperature. Portion the soup into freezer-safe containers or resealable storage bags to make it easy to heat a bowl or two for a quick meal. Thaw the soup overnight in the fridge or reheat it from frozen on the stovetop.

Slow-Cooker Lentil Soup Tips

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Do you have to soak lentils before cooking them?

No, you don’t have to soak lentils before cooking them. This recipe calls for red lentils, a quick-cooking variety that will soften perfectly in the slow cooker without soaking first. Simply rinse the lentils under cool water to remove any dust or debris, then add them to the slow cooker.

Can you make this soup on the stovetop?

Yes, you can make lentil soup on the stovetop instead of using a slow cooker. Heat a tablespoon of olive oil in a Dutch oven over medium heat and saute the veggies until tender.  Add the potatoes, lentils, broth, honey and seasonings, and bring the mixture to a boil. Cover the pot, reduce the heat to low, and let the soup simmer for 30 to 40 minutes, stirring occasionally, until the lentils and vegetables are tender. Stir in the balsamic vinegar and serve the soup with your favorite toppings.

What can you serve with slow-cooker lentil soup?

This lentil soup is plenty satisfying, but a few crackers or slices of crusty bread are perfect for dunking and soaking up every last drop of broth. Pair a bowl of soup with a fresh green salad or half a sandwich for a simple, easy lunch or dinner.