• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
5 Secrets to Mexican Cooking

sign up to get my top 5 secrets to help you master mexican meals at home!

trending now: March Cooking Challenge!
  • About
  • Press/Advertise
  • Contact

Isabel Eats

Easy Mexican recipes for home cooks

  • Recipes
    • All Recipes
    • Course
      • Breakfast
      • Dinner
      • Sides
      • Desserts
      • Appetizers
      • Drinks
      • Soups & Stews
      • Salads
      • Salsas
      • Sauces and Condiments
    • Diet
      • Gluten Free
      • Low Carb
      • Paleo
      • Vegan
      • Vegetarian
    • Meat
      • Beef
      • Chicken
      • Chorizo
      • Pork
      • Turkey
      • Seafood
    • Occasion
      • Christmas
      • Cinco De Mayo
      • Easter
      • Game Day
      • Summer
      • Thanksgiving
    • Type
      • 30 Minute Meals
      • Mexican Basics
      • Freezer Friendly
      • Grilling
      • Healthy
      • Instant Pot
      • Slow Cooker
      • Enchiladas
      • Tacos
  • Dinners
  • Kitchen Tips
  • Life
  • Shop
  • About
  • Subscribe!

    sign up to get my top 5 secrets to help you master mexican meals at home!

Browse by Course/Type/Diet

  • by course
    • Breakfast
    • Dinner
    • Sides
    • Desserts
    • Appetizers
    • Drinks
    • Soups & Stews
    • Salads
    • Salsas
    • Sauces & Condiments
  • by type
    • 30 Minute Meals
    • Mexican Basics
    • Freezer Friendly
    • Grilling
    • Healthy
    • Instant Pot
    • Slow Cooker
    • Enchiladas
    • Tacos
  • by meat
    • Beef
    • Chicken
    • Chorizo
    • Pork
    • Turkey
    • Seafood
  • by diet
    • Gluten Free
    • Low Carb
    • Paleo
    • Vegan
    • Vegetarian
  • by occasion
    • Christmas
    • Cinco De Mayo
    • Easter
    • Game Day
    • Summer
    • Thanksgiving
Jump to latest Browse All Recipes
HomeRecipesSoups & Stews

Crockpot Lentil Soup

rate recipe Shareshare
Share on:
1942 shares
By: IsabelPosted: 11/13/19

This post may contain affiliate links. Read my disclaimer.

Jump to Recipe

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.

Crockpot lentil soup topped with sour cream and cilantro

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.

Lentil soup ingredients in a slow cooker

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.
Broth being poured into a crockpot lentil soup

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.

A ladle full of crockpot lentil soup

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!

Crockpot lentil soup in a bowl

More soup recipes to try

  • Easy Black Bean Soup
  • Chicken Pozole Verde
  • Spicy Vegetarian Chili
  • Sopa de Fideo

Recipe

4.66 from 20 votes

Crockpot Lentil Soup

Serves: 7 servings (1 cup each)
Print
Rate
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. #crockpot #slowcooker #lentilsoup #soup
Prep: 15 minutes
Cook: 7 hours
Total : 7 hours 15 minutes
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.

Ingredients

  • 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

Instructions

  • 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.

Isabel’s Tips:

Makes a total of 7 cups.
  • If the soup is too thick at the end, feel free to mix in some more broth at the end until it’s just right.
  • This soup isn’t spicy at all. The amount of chipotle peppers in adobo sauce just add a nice warmth but not much spice. If you’d like it with a little more spice, I recommend doubling the amount of chipotle peppers.

Nutrition Information

Serving: 1cup Calories: 189kcal (9%) Carbohydrates: 30g (10%) Protein: 9g (18%) Fat: 5g (8%) Saturated Fat: 0.63g (3%) Sodium: 873.1mg (36%) Potassium: 447.61mg (13%) Fiber: 10.91g (44%) Sugar: 2.59g (3%) Vitamin A: 3031.4IU (61%) Vitamin C: 4.06mg (5%) Calcium: 41.52mg (4%) Iron: 3.05mg (17%)
Author: Isabel Eats
Course:Soup
Cuisine:Mexican
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. #crockpot #slowcooker #lentilsoup #soup
Did you Make my Crockpot Lentil Soup?Leave a comment below and tag @isabeleats on social media!
@isabeleats

You may also like…

  • Slow Cooker Taco Soup in a crock pot
    Slow Cooker Taco Soup
  • This Spicy Lentil Soup makes for a simple and hearty dinner. Full of healthy ingredients, it's an easy recipe that will keep you full and warm all season long (freezer friendly, gluten free) #mealprep #lentils #leftoverham #lentilsoup #spicysoup
    Spicy Lentil Soup
  • These Mexican Slow Cooker Chipotle Beef Tinga Tacos are easy to make and are simmered in a slow cooker with chipotle chiles and fire roasted tomatoes. Perfect for an easy, weeknight meal!
    Slow Cooker Beef Tinga
  • Chicken tortilla soup in a bowl topped with tortilla strips, cilantro, avocado, and queso fresco.
    Chicken Tortilla Soup
free ebook!

download my top 10 recipes book

Subscribe and receive a free e-cookbook of our Top 10 Easy Mexican Recipes!

Get My Copy!

Download my top 10 easy Mexican recipes!

Brussels Sprout Salad
Previous Post
Brussel Sprout Salad
Roasted butternut squash
Next Post
Roasted Butternut Squash

Reader Interactions

Leave a Comment Cancel reply

Have a question? Use the form below to submit your question or comment. I love hearing from you and seeing what you made!
Recipe Rating:




  1. Donna Leber says

    Posted on 1/4 at 10:46 am

    5 stars
    I’ve made this several times and it’s really good! I use an immersion blender and that works well!

    Reply
  2. Adriana says

    Posted on 8/6 at 7:42 am

    5 stars
    Chipotle addition was on point, ended up using 2.

    Reply
  3. DC says

    Posted on 7/21 at 2:08 pm

    Hi Isabel – I’d like to add a few more vegetables. Would you recommend for or against zucchini, mushrooms, baby sweet peppers (or any other ideas)…?

    Reply
    • Ana @ Isabel Eats says

      Posted on 1/17 at 4:23 pm

      Hello! All of those vegetables sound great!

      Reply
  4. Beverly Tiller says

    Posted on 2/2 at 7:01 pm

    Do I have to take some soup out to blend? Or can I just eat it as it. Will the lentils cream on their on

    Reply
    • Morgan @ Isabel Eats says

      Posted on 6/4 at 9:54 am

      Hi! You can skip that step if you don’t mind missing out on the creaminess. The blending helps create a creamier and smoother soup.

      Reply
  5. Bunky says

    Posted on 2/2 at 6:58 pm

    Just finished my second batch. It was a hit! I substituted mild picante sauce for the peppers and diced tomatoes (because I didn’t have the peppers, and I’m “long” on picante sauce which I got a killer deal on.) I was perusing other lentil soup recipes and saw one with pumpkin added. I had some home grown pumpkin left from Holiday pies, so I added some. It seemed to “deepen” the flavor without tasting like some Frankenstein Pumpkin Spice nightmare. Hope I didn’t offend you be going off the reservation. The recipe is pretty basic and easy to follow which I appreciate-and it yields some awesome Lentil Soup! Thanks!

    Reply
  6. Alice says

    Posted on 1/21 at 9:54 pm

    5 stars
    Loved this recipe! Great smoky chipotle flavor. Such a great comfort soup on a cool evening!

    Reply
  7. Kathy says

    Posted on 1/16 at 8:17 pm

    I don’t have any of the chipotle pepper in adobe sauce ingredient. But I do have ground chipotle pepper. Will that work as a substitute or do you have another suggestion?

    Reply
    • Morgan @ Isabel Eats says

      Posted on 2/18 at 6:13 pm

      Hi! You can use chipotle powder with a little bit of tomato paste or sauce as a substitute in this case. Just give it a mix and then a taste. It should be spicy, but not too spicy.

      Reply
  8. Amanda says

    Posted on 12/30 at 9:41 am

    How many cups of broth are to be used?

    Reply
    • Morgan @ Isabel Eats says

      Posted on 2/18 at 6:16 pm

      Hi! This recipe calls for 5 cups of vegetable or chicken broth.

      Reply
  9. Lisa says

    Posted on 10/12 at 8:44 pm

    This was delicious and so simple. Does it freeze well?

    Reply
    • Ana @ Isabel Eats says

      Posted on 2/3 at 2:42 pm

      Hi Lisa, yes it does!

      Reply
    • Jul says

      Posted on 4/11 at 8:24 pm

      This sounds delicious! Can this be made in a regular crockpot/ Dutch oven (i don’t have a slow cooker)? How long to cook it for and at what temp?

      Reply
  10. Marina says

    Posted on 10/9 at 7:48 am

    5 stars
    Amazing! I turned myself on with how good this came out, lol. I didn’t have any carrots, so I tossed in the last 4ish tablespoons of homemade pumpkin puree and a leftover half-eaten sweet potato (that had cinnamon in it). I also didn’t have chipotles in adobo or fire roasted tomatoes, so I added a jalapeno, a splash of mirin, a farm fresh heirloom tomato, and a little bit of tomato paste. So good!!!

    Reply
  11. Amy says

    Posted on 6/28 at 10:40 am

    5 stars
    We made this the other night and I just want to tell you that it was OUTSTANDING. We’re definitely going to make this part of our regular soup rotation. The white wine vinegar at the end sent it over-the-top delicious. Thanks so much for sharing this recipe! It’s a keeper! 🙂

    Reply
  12. Kaitlyn says

    Posted on 6/17 at 3:25 pm

    Is the blending step necessary?

    Reply
    • Morgan @ Isabel Eats says

      Posted on 6/22 at 11:07 am

      Hi Kaitlyn, the blending step isn’t necessary but it definitely helps with texture.

      Reply
  13. Chuck Glowacz says

    Posted on 2/18 at 12:49 pm

    5 stars
    This is the 4th time I’ve made it and everybody loves it!

    Reply
  14. Susan says

    Posted on 12/3 at 11:07 pm

    Is there a difference between red and white wine vinegar? I see you’ve used them interchangeably? Which one is preferred?

    Reply
    • Isabel says

      Posted on 5/14 at 4:07 pm

      I typically prefer white wine vinegar because it has a slightly more subtle flavor than red wine vinegar.

      Reply
  15. Amber says

    Posted on 11/23 at 7:02 pm

    5 stars
    Made this tonight as is and was so flavorful and delicious. Only thing I will do differently next time is double the recipe for more leftovers!

    Reply
    • Isabel says

      Posted on 11/25 at 10:46 am

      That makes me so happy, Amber. So glad you liked it!

      Reply

Primary Sidebar

Isabel Orozco-Moore, Founder of Isabel Eats
¡Hola!

i’m isabel

A first-generation Mexican American who loves to cook! Here at Isabel Eats, you’ll find a mix of all your favorite authentic Mexican recipes with a twist!

Read More

Notice: JavaScript is required for this content.

free email series!

5 Secrets to Mexican Cooking

My top 5 secrets to help you master Mexican meals at home in no time!

Sign me up!

Sign up to get My top 5 secrets to help you master Mexican meals at home in no time!

Notice: JavaScript is required for this content.

Authentic Recipes

This Mexican Pork Chile Verde is made of tender pieces of pork simmered in a flavorful tomatillo and chile broth. Serve in a bowl or with a side of rice for an authentic Mexican meal! (low carb, gluten free, paleo)

Chile Verde Recipe

Masa for Tamales

Masa for Tamales

Six bolillo breads on a baking sheet ready to eat.

Bolillo Bread (Mexican Rolls)

Pozole verde in a bowl topped with shredded cabbage, sliced radishes, cilantro, and lime juice.

Chicken Pozole Verde

Pozole Rojo (Red Posole) recipe

Pozole Rojo Recipe

Cooked Mexican rice in a pot with peas mixed in.

Authentic Mexican Rice

Reader Favorites

Beef empanadas on a plate served with a side of guacamole.

Beef Empanadas

Chile relleno on a plate with red salsa.

Chile Relleno Recipe

Cooked canned black beans with tomatoes, onions and garlic in a bowl.

How to Cook Canned Black Beans

Chicken enchiladas in a baking dish topped with cilantro.

Easy Chicken Enchiladas

Juicy pork carnitas in warm corn tortillas topped with cilantro, onions and limes.

Easy Carnitas Recipe

Conchas in a bowl ready to be eaten.

Conchas (Mexican Sweet Bread)

Opens in a new window Opens an external site Opens an external site in a new window

5-star faves

Frozen margaritas in glasses topped with lime wedges.

Frozen Margaritas

These were absolutely delicious. So fresh and the perfect amount of sweetness.

A bowl of borracho beans

Borracho Beans

These beans are delicious! Garlic, onion, beer and bacon…you can’t go wrong, lol! I loved these!

Chile Colorado

This recipe is so perfect and delicious. My entire family loved it! Big kudos to you for such an authentic masterpiece!

follow along @isabeleats

Favorites

  • Tacos
  • Sides
  • 30 Minute Meals
  • Desserts
  • Drinks
  • Salsas

Browse By Meat

  • Chicken
  • Beef
  • Pork
  • Seafood
  • Turkey
  • Chorizo
Back to Top
  • About
  • Press
  • Disclaimer
  • Privacy
© 2023 Isabel Eats Site Credits Designed by Melissa Rose Design Developed by Once Coupled