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A rustic bowl of slow cooker lentil vegetable soup, garnished with fresh parsley.

Slow Cooker Lentil Vegetable Soup: The Ultimate Comfort Recipe

An easy, healthy, and hearty slow cooker lentil vegetable soup packed with tender lentils and fresh vegetables. This set-it-and-forget-it recipe creates a flavorful and nourishing meal perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 large yellow onion diced
  • 2 large carrots peeled and diced
  • 2 stalks celery diced
  • 4 cloves garlic minced
  • 1 lb Yukon Gold potatoes diced into 1/2-inch cubes
  • 1.5 cups brown lentils rinsed and drained
  • 1 can (14.5 oz) crushed tomatoes undrained
  • 8 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1 bay leaf
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper freshly ground
  • 5 oz fresh spinach roughly chopped
  • 1 tablespoon apple cider vinegar
  • 1/4 cup fresh parsley chopped, for garnish

Equipment

  • 1 Slow Cooker (6-quart or larger)
  • 1 Cutting Board
  • 1 Knife

Method
 

  1. Place the diced onion, carrots, celery, and minced garlic into the bottom of a 6-quart or larger slow cooker.
  2. Add the diced potatoes, rinsed brown lentils, crushed tomatoes, vegetable broth, dried thyme, smoked paprika, and the bay leaf. Season with salt and pepper.
  3. Stir everything together until well combined.
  4. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the lentils and vegetables are tender.
  5. Remove and discard the bay leaf. Stir in the fresh spinach and apple cider vinegar. Let it sit for about 5-10 minutes for the spinach to wilt.
  6. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.

Notes

Lentil Choice: Brown or green lentils are best as they hold their shape. Red lentils will break down and create a mushier texture.
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Variations: Feel free to add other vegetables like sweet potatoes, butternut squash, or kale.