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
Slow Cooker Lentil 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
My goodness, Melissa! These lentil soup pictures are absolutely stunning! I always find it hard to photograph bean-based soups and stews but you have really done justice to the deliciousness that is lentils. The recipe sounds easy and tasty too!
Thanks Shannon! They are hard to photograph. Some how they turned out, but this was such a last minute recipe, I’m surprised they did. It always turned out that those have the best pictures, doesn’t it?
What kind of broth do you use in this soup
Vegetable or chicken broth – whichever suits your dietary needs.
I made it! Its great. Even the kids liked it. Thank you.
Thanks! So glad to hear 🙂
Can I use chicken broth in this soup?
I would love to try this. what kind of lentils did you use?
Just regular brown lentils. I used a generic brand that I found at my grocery store.
Can I substitute something else for coconut milk?
Yes you can, but it depends on what you want to substitute. If you can do dairy, feel free to use half and half or heavy cream, but if you still want the recipe to be dairy free, you could use dairy free half-and-half like Nutpods (just make sure it’s not sweetened or flavored), or even use an unsweetened oat milk. I wouldn’t recommend almond milk because it’s not very creamy.
I;m new to using a slow cooker – I see There is not mentioning of soaking the lentils overnight, can I assume I don’t need to do that because of the length thei are in the slow cooker?
thanks
You’re right. You don’t need to soak them overnight because the slow cooker will take care of everything! Enjoy!
I made a batch today and it was excellent! So rich and cozy and I used both vegetable stock and chicken broth. I didn’t have a bay leaf but it still made for a wonderful meal! I will enjoy the leftovers this week and freeze the excess. Thank you!
I love my slow cooker. Set it and forget it.
16 cups (4 quarters) seems like a lot – not sure my cooker holds that… am I misreading your directions? hoping to make it tonight for tomorrow 🙂 Thanks so much!
I have a 6 quart slow cooker, and it almost fills it up to the top once it’s cooked. Most slow cookers are 6 quarts, but you should check to make sure yours is.
So very good! I added some sweet Italian sausage & a whole box of broth to thin it out some. Added a bit more cumin due to extra liquid. Husband did a backflip!
That sounds great!!
What type of broth?
Vegetable or beef broth, whichever suits your diet better!
Planning on making this tomorrow! Any nutritional information? Thank you!
I’m sorry. I’m not providing nutrition information at this time. When I find a solution that seems reliable and accurate, I would be happy to, but I’m still searching for the right tool right now. Sorry I can’t be more helpful!
The recipe calls for 7 cups of broth but in the comments there’s mention of 16 cups. Which is correct!