This Crockpot Lentil Soup is easy to make, budget-friendly, hearty and satisfying! Made with dried lentils, chopped vegetables, pantry spices, chipotle peppers in adobo sauce and broth, it’s naturally gluten free, vegetarian and vegan.
I am having a moment with soup lately, especially this time of year when all I want to wear are all the warm and cozy things! Maybe it’s because I like to think of recipes like this slow cooker lentil soup kind of like a sweater but for my soul. A soul sweater, if you will.
Is that weird? Probably. Who knows. What I do know is that you’re going to want to dig into this big ‘ol bowl of comfort food as soon as possible.
Ingredients in Crockpot Lentil Soup
Ready to make one of the easiest and healthiest recipes ever? Here’s what you need:
- Dried lentils: I used a 1/2 pound of brown lentils, but you could also use green. (1/2 pound dried lentils = 1 cup + 2 tablespoons)
- Veggies: Carrots, onions, celery and a can of fire-roasted diced tomatoes really give the soup a great base of flavor that’s satisfying and filling.
- Herbs and spices: Bay leaf, garlic, cumin and oregano enhance the rich and earthy flavors of the lentils while not being too overpowering.
- Smokiness factor: To warm everything up just a tad, I added a chipotle pepper in adobo sauce as well as an extra tablespoon of just the adobo sauce by itself. If you don’t like spicy food, don’t worry – this recipe isn’t spicy at all! The pepper just adds a nice smoky note at the end without much spice.
- Broth: You can use either vegetable or chicken broth. I try to use low-sodium broth when possible so I can better control the amount of salt in the whole dish.
- Olive oil: I blend two tablespoons of this at the end along with a few cups of the cooked soup to add some creaminess and thickness.
- Acid: To brighten things up just a bit, I like to add a some teaspoons of vinegar. I used white wine vinegar but you could also use red wine or sherry vinegar.
How to make Slow Cooker Lentil Soup
The only significant hands on time you’ll spend is about 10-15 minutes in the beginning chopping the veggies.
After that, just throw all the ingredients in the slow cooker, secure the lid and cook it on low for 7-8 hours or on high for 5-6 hours.
Once the lentils are tender and fully cooked, carefully transfer about 4 cups of the soup into a large blender along with some olive oil. Give it a few pulses to make it creamy and smooth-ish, and then pour that back into the soup.
Add a couple of dashes of red wine vinegar and voila! Dinner is served.
I served this soup with a dollop of sour cream and some chopped cilantro, but you could also top it with some parmesan cheese, parsley and even more olive oil for extra creaminess.
And of course don’t forget some warm crusty bread!
More soup recipes to try
- 1/2 pound dried lentils (about 1 cup + 2 tablespoons), green or brown
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 2 teaspoons minced garlic (about 4 cloves)
- 1 chipotle pepper in adobo sauce + 1 tablespoon sauce, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon coarse kosher salt, plus more to taste
- 1/2 teaspoon dried oregano
- 1 14-ounce can fire-roasted diced tomatoes
- 5 cups broth (vegetable or chicken)
- 1 bay leaf
- 2 tablespoons olive oil
- 2 teaspoons white wine vinegar
- Add all ingredients except the olive oil and white wine vinegar to the slow cooker. Cover and cook on low for 7-8 hours or on high for 5-6 hours, until the lentils are tender.
- Discard the bay leaf and carefully ladle out about 4 cups of the soup into a large blender. Add the olive oil, cover and pulse a few times until semi-smooth and creamy looking.
- Pour the blended soup into the crockpot and add the white wine vinegar. Stir to combine, taste and season with more salt to taste.
- Serve with desired toppings like chopped cilantro, sour cream, shredded parmesan and crusty bread.