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This slow cooker lentil soup is cozy, hearty, and full of flavor. Made with simple pantry staples like lentils, carrots, celery, and chipotle peppers in adobo, it’s one of those set-it-and-forget-it meals that delivers big on comfort with minimal effort.
A Note from Isabel
This lentil soup is one of those recipes that reminds me why I love my slow cooker so much. It’s unfussy, wholesome, and always hits the spot. I’ve made it on lazy Sundays and busy weekdays alike, and it never disappoints. The chipotle peppers give it this smoky, slightly spicy kick that makes it feel like it’s been simmering on the stove all day (even though your slow cooker does all the work).
It’s hearty enough to serve as a full meal but still feels light and nourishing. Plus, it’s packed with plant-based protein, fiber, and veggies, so it’s one of those rare recipes that’s both comforting and good for you.
Ingredients You’ll Need
- Dried lentils: Use green or brown lentils since they hold their shape and texture well. (½ pound dried lentils = about 1 cup + 2 tablespoons.)
- Vegetables: Carrots, onions, celery, and a can of fire-roasted diced tomatoes form a flavorful base.
- Chipotle peppers in adobo: Adds warmth, smokiness, and just the right amount of heat. You can adjust the spice level easily by using fewer or more.
- Herbs and spices: Bay leaf, garlic, cumin, and oregano enhance the rich and earthy flavors of the lentils while not being too overpowering.
- Broth: Vegetable broth keeps it vegetarian, but chicken broth works great too.
- Olive oil: Blended in at the end to add richness and a silky texture.
- White wine vinegar: A splash at the end brightens up all the flavors.
How to Make Slow Cooker Lentil Soup
Load the slow cooker: Add everything except the olive oil and vinegar to your slow cooker – the lentils, veggies, chipotle peppers, spices, and broth. Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the lentils are tender. Discard the bay leaf.
Blend: Ladle out about 4 cups of the soup and blend it with the olive oil until slightly smooth and creamy.
Mix: Pour it back into the slow cooker, stir in the white wine vinegar, and season with more salt to taste.
Serve: Ladle into bowls and top with cilantro, sour cream or crema, queso fresco, and warm crusty bread (or tortillas if you want to keep things extra cozy).
Recipe Tips
- No red lentils! They cook differently and will give you a mushy texture.
- Adjust the thickness: Add more broth or water if it’s too thick at the end.
- Make it spicy: Double the chipotle peppers or add a pinch of cayenne for extra heat.
- Add more protein: Stir in cooked chicken, chorizo, or diced ham during the last 30 minutes of cooking.
- Use fresh veggies: Throw in spinach, kale, or even diced potatoes for extra heartiness.
Frequently Asked Questions
Nope! Since the soup cooks low and slow with plenty of liquid, there’s no need to soak them beforehand.
Yes. If left on too long, lentils can turn mushy. Once they’re tender, turn off the slow cooker or switch it to warm.
Yes! Blend a little more of the soup at the end or stir in a splash of cream or coconut milk.
Serving Suggestions
Serve this slow cooker lentil soup with warm crusty bread, bolillos, or warm flour tortillas for dunking.
Add toppings like sour cream or Mexican crema, chopped cilantro, queso fresco, or even diced avocado for a little creaminess.
More Soup Recipes
Slow Cooker Lentil Soup
Ingredients
- ½ pound dried lentils (green or brown)
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 chipotle peppers in adobo sauce, minced
- 1 teaspoon ground cumin
- ½ teaspoon kosher salt, plus more to taste
- ½ teaspoon dried oregano
- 1 (14-ounce) can fire-roasted diced tomatoes
- 5 cups vegetable broth (water or chicken broth also work)
- 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 6-8 hours or on high for 3-4 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 as needed.
- Serve with desired toppings like chopped cilantro, sour cream, shredded parmesan, and crusty bread.
Notes
- Yield: 7 cups total
- Vinegar: Red wine vinegar also works, but I prefer the crisp and clean flavor of white wine vinegar for this version. It pairs well with the chipotle peppers.
- Thickness: If the soup is too thick at the end, feel free to mix in some more broth until it’s just right.
- Spice level: This soup has a mild spice level and just a hint of smokiness from the chipotle peppers. If you’d like it spicy, I recommend doubling the amount of chipotle peppers.
- To store, transfer the soup to an airtight container and refrigerate for up to 4 days. It will thicken as it sits, so just stir in a splash of broth or water when reheating.
- To reheat, warm on the stovetop over medium heat for 10–15 minutes or in the microwave until heated through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Ashley McLaughlin.
Isabel this is the best lentil soup recipe I’ve ever tried.
Due to diet restrictions I don’t add the olive oil at the end and I’ve forgotten to add the vinegar a few times but it’s still delicious.
I do double up on the chipotles. We have this at least once a month.
I have ace this soup several times, and it never disappoints! I freeze individual portions and at it for lunch.
I made this today, making a few modifications based on what I had on hand. I had most of a crudité platter left over from a party, so I chopped up the carrots and celery (which were part of the recipe) as well as the cherry tomatoes (instead of canned), green and yellow squash, and red, yellow and red bell peppers. (Plus a cup of frozen, diced onion.) I thought it was great, and added some more nutrients to the dish. I pureed all of it rather than just some.
Followed as written, and we found this recipe to be tasty, but waaaaay too fiery hot. We reduced the heat with milk. Next time, no chipotle pepper.
I’ve made this several times and it’s really good! I use an immersion blender and that works well!
Chipotle addition was on point, ended up using 2.
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)…?
Hello! All of those vegetables sound great!
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
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.
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!