Slow Cooker Lentil Soup

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Slow Cooker Lentil Soup

I have a client who introduced me to a variety of legumes because I was interested in learning to prepare some vegetarian Indian dishes. She gave me a couple types of lentils which led me to make this lentil soup in my slow cooker--a simple and nutritional soup. Because I was only familiar with brown lentils, I learned a thing or two about them along with a few facts you may not know...

1. Lentils are one of the top 5 best foods. Boasting a high source of protein, fiber and half the daily allowance of iron.
2. Combine cooked lentils and rice and you have a complete protein.
3. Lentils can be purchased whole or split, with a husk or without. The cooking time varies between 10-40 min.
4. Lentils range in color from red, yellow, green and brown and black. Red lentils have the quickest cook time.

  • Prep Time: 15-20 mins
  • Cook Time: 6-8 hours
  • Servings: About 2-3


  • 1- 2 quart(s) Crock Pot
  • 1/2 cup(s) rinsed brown lentils
  • 1- 14 oz can of vegetable stock
  • 1 cup(s) water
  • 1 carrot, diced
  • 1 celery stalk, halved and diced
  • 1/4 of a small red onion, chopped
  • 1 small zucchini halved, quartered and diced
  • 1/2 tsp(s) cumin
  • 1/2 tsp(s) dried thyme
  • 2 tsp(s) balsamic vinegar added just before serving
  • salt and pepper to taste before serving

Tips and Suggestions

Salt will slow the cooking time for lentils. If making this dish quickly on the stove top (about 30 min), add salt before serving.

You can add 1/2 of a small potato, cubed for a heartier soup.

Lentils can be soaked in warm water overnight which aids in greater nutritional value.


Combine all ingredients except vinegar, salt and pepper to your 2-quart Crock Pot. Turn to low setting and allow to cook for 6-8 hours. Add vinegar, salt and pepper a few minutes before serving.

Serve as soup or spoon onto steamed rice to create a perfect protein vegan dish.

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