Slow Cooker Lentil Soup
Hearty, wholesome, and packed with plant-based goodness, this Slow Cooker Lentil Soup is an easy vegetarian dinner for busy days. Lentils, vegetables, tomatoes, and smoky seasonings simmer together into a rich, satisfying soup that's full of protein and fibre—and tastes even better the next day.
Servings: 6
Prep Time: 10 minutes
Cook Time: 3–4 hours on High or 6–8 hours on Low
Ingredients
2 tablespoons extra virgin olive oil
1 medium yellow onion, diced
4 medium carrots, peeled and cut into ½-inch pieces
3 celery stalks, thinly sliced
1½ teaspoons Italian seasoning
1 teaspoon kosher salt
1 teaspoon smoked paprika
½ teaspoon ground black pepper
4 cloves garlic, minced
1½ cups French green lentils or brown lentils
1 can (15 oz) fire-roasted diced tomatoes
1 can (15 oz) crushed tomatoes
4 cups low-sodium vegetable broth
1 Parmesan rind (optional)
1 tablespoon red wine vinegar
½ teaspoon granulated sugar
Fresh parsley, chopped, for serving
Grated Parmesan, for serving (optional)
Method
Prepare the Vegetables
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the onion and cook, stirring frequently, for about 8 minutes, until very soft and beginning to brown.
3. Add the carrots, celery, Italian seasoning, salt, smoked paprika, and black pepper. Sauté for another 2 minutes, until the vegetables begin to soften.
4. Add the garlic and cook for about 30 seconds, just until fragrant.
5. Transfer the vegetable mixture to a 6-quart or larger slow cooker.
Slow Cook
6. Add the lentils, diced tomatoes, crushed tomatoes, vegetable broth, and Parmesan rind, if using.
7. Stir to combine, cover, and cook on High for 3–4 hours or Low for 6–8 hours, until the lentils are tender but still have a little texture.
Finish the Soup
8. Remove and discard the Parmesan rind, if used.
9. Stir in the red wine vinegar and sugar.
10. If the soup is thicker than you prefer, add a little water or additional vegetable broth until it reaches your desired consistency.
11. Taste and adjust the salt, pepper, or vinegar as needed.
12. Ladle into bowls and finish with chopped parsley and Parmesan, if desired.
Notes
Lentil Tip: French green or brown lentils work best because they hold their shape during the long cooking time. Red lentils are more delicate and will break down.
Make It Vegan: Leave out the Parmesan rind and Parmesan garnish. If desired, add nutritional yeast for a savoury finish.
Serve With: Crusty bread, garlic toast, or a simple green salad.
Storage: Refrigerate in an airtight container for up to 5 days.
Freezer Friendly: Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.
Reheating: Warm gently on the stovetop or in the microwave, adding a splash of broth or water if the soup has thickened.
Stovetop Option: Prepare the vegetables in a large Dutch oven, then add the lentils, tomatoes, broth, and Parmesan rind. Bring to a boil, cover, reduce to a simmer, and cook for about 25 minutes, or until the lentils are tender but not mushy. Finish with the vinegar and sugar as directed.
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