
Slow Cooker Lentil Soup
Warm, hearty, and effortlessly delicious, this slow cooker lentil soup is your go-to for cozy fall and winter days. Easy to make and perfect for meal prep, it’s a flavorful and filling soup that makes a great lunch or dinner.

Why you’ll love slow cooker lentil soup
And just like that, it’s cold outside. It happens every year. The summer feels like it’s taking forever, and then all of a sudden I need slippers in the morning and we can’t even have the windows open. I’m not complaining. I love this cold, but some soup definitely helps.
When we were in Kazakhstan, one of the restaurants served this amazing lentil soup. It seemed like one of the best things I’d ever tasted, especially when we were struggling to find groceries some days.
It was so savory and so flavorful, but I still haven’t nailed down what made it so great. Even this slow cooker lentil soup doesn’t compare, but, it’s amazing, in it’s own way. Plus, this soup is insanely easy to make, and it’s hearty, making it perfect for fall. I made this and we ate it for lunch all week.
If you like this recipe, you have to try this minestrone soup, and this white chicken chili and this pork and sauerkraut.

Ingredients:
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
- Lentils – You can use either green or brown dried lentils. Both of these hold their shape well while cooking and have a hearty texture that works well in soups.
- Broth – If you want to make this truly gluten-free and vegan, you should use a vegetable broth that is both certified gluten-free and vegan. If you are not concerned about those dietary restrictions you can use a chicken broth, mushroom or whatever your favorite is.
- Coconut milk – Opt for unsweetened coconut milk, this will add creaminess without any added sweetness changing the flavor.

Frequently asked questions
Searching for more vegan comfort food recipes? Red lentil soup / creamy corn pasta / hummus pasta / garden vegetable soup


Ingredients
- 1 16-ounce package dried lentils
- 1 cup diced sweet onion
- 4 carrots (chopped)
- 4 celery stalks (chopped)
- 2 garlic cloves (minced)
- 2 sprigs fresh thyme
- 1/4 cup tomato paste
- 1 teaspoon ground cumin
- 1 bay leaf
- 7 cups vegetable or chicken stock
- ¾ cup full-fat canned coconut milk
- 1 teaspoon coarse salt
- Black pepper (to taste)
Instructions
- Slow cook your soup. Stir everything until well combined, then cover. Cook on low for 8 – 10 hours. Alternatively, if you can also cook this dish on high for 4-6 hours. When the cook time is done, remove and discard the bay leaf and thyme stems.
- Garnish and serve. Garnish with fresh parsley before serving. Store leftovers in the fridge for up to a week, this reheats great for lunches.