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slow cooker lentil stew recipe

Healthy Slow Cooker Lentil Soup

Print Recipe
This healthy slow cooker lentil soup is a hearty, budget-friendly crockpot meal made with simple vegetables, protein-rich lentils, and warm spices.
Course Dinner, Main Course, meatless, Soup
Cuisine American
Keyword budget dinners, gluten free, healthy dinners, slow cooker dinners, slow cooker meals, soups
Servings 6
Calories 345

Equipment

  • 1 slow cooker

Ingredients

  • 1 large onion chopped
  • 3 –4 carrots chopped
  • 2 –3 celery stalks chopped
  • 1 medium sweet potato diced
  • 16 oz mushrooms sliced
  • 4 –6 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 tsp rosemary or 1 tbsp Italian seasoning
  • 1 tsp salt plus more to taste
  • ½ tsp black pepper
  • 1 can 14 oz diced tomatoes
  • 4 cups vegetable broth or bone broth for added protein
  • 1 package 14 oz lentils, rinsed
  • Additional water if needed
  • 1 tsp apple cider vinegar added at the end
  • Optional toppings: grated Parmesan parsley, or fresh lemon juice

Instructions

  • Sauté the veggies – Use the sauté function on your slow cooker (or a pan on the stove). Heat olive oil, beef marrow, or bacon fat. Add mushrooms and cook until browned.
  • Add vegetables – Stir in onion, carrots, celery, and sweet potato. Sprinkle with 1 tsp salt, cover, and cook for 5–8 minutes to build flavor.
  • Season – Mix in tomato paste, garlic, oregano, thyme, rosemary, and pepper. Cook until fragrant.
  • Add lentils and broth – Stir in diced tomatoes, broth, and rinsed lentils. Add extra water if needed to cover everything.
  • Cook low and slow – Set the slow cooker on High for 6 hours or Low for 8 hours. Check occasionally and add more liquid if necessary.
  • Thicken the soup – Once lentils are soft, mash some of the sweet potatoes with the back of a spoon for a creamier texture.
  • Finish & serve – Stir in apple cider vinegar for brightness. Taste and adjust seasoning. Top with Parmesan or parsley and serve with bread

Notes

  • Make it vegan by using vegetable broth and skip the Parmesan topping.
  • Try adding greens like fresh spinach or kale in the last 10 minutes for extra nutrition.
  • Boost protein content by adding chickpeas or shredded chicken.
  • Cool completely and store in freezer-safe containers for up to 3 months.
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