There is something uniquely comforting about a meal that does all the hard work for you while you’re busy with your day. This Crockpot Lentil Soup is the ultimate “set it and forget it” recipe, designed for those moments when you want a nutrient-dense, plant-powered dinner without spending an hour at the stove. It’s a vibrant, budget-friendly staple that transforms humble pantry items like dried lentils and canned tomatoes into a sophisticated, deeply flavorful meal that the whole family will love.
The texture of this soup is where the slow cooker really works its magic. As the green or brown lentils simmer away, they soften perfectly, naturally thickening the broth into a hearty, rib-sticking consistency that feels indulgent despite being incredibly healthy. You’ll find a beautiful balance of earthy flavors from the cumin and turmeric, paired with the sweetness of tender carrots and onions. It’s a savory, aromatic experience that fills your home with the most inviting scent as it cooks.
To give this soup its professional finish, we stir in a handful of fresh greens and a bright pop of lemon juice right before serving. The acidity of the lemon is the “secret ingredient” that cuts through the earthiness of the lentils and makes all the other spices sing. For the perfect serving suggestion, I recommend pairing a big bowl with a thick slice of toasted sourdough or crusty bread for dipping. It’s a wholesome, warming meal that tastes even better the next day, making it an absolute champion for your weekly meal prep routine.
Ingredients
- 1 medium yellow onion, chopped
- 1 cup chopped celery
- 2 cups chopped carrot
- 2 cloves garlic, minced or finely grated
- 2 teaspoons kosher salt, divided
- 1 ½ cups dry green lentils (or brown lentils), rinsed and picked over
- 1 (15-oz) can petite-diced tomatoes
- 6-8 cups vegetable stock, or chicken stock (if not vegetarian)
- 1 large bay leaf, or 2 small bay leaves
To Add at the End
- 4 cups baby spinach
- 1 teaspoon red wine vinegar
Instructions
- Add the onion, celery, carrot, garlic, 1 teaspoon salt, lentils, tomatoes, stock and bay leaf to a 6-quart slow cooker, stirring to combine. Do not add the spinach, it will be added at the end.
- Cover and cook on high for 4-6 hours or on low for 6-8 hours, or until the veggies and lentils are soft.
- Remove the lid, remove the bay leaf, add the vinegar, and stir to combine. Add an additional 1-2 cups of stock to thin the soup if necessary. Taste and add the remaining 1 teaspoon salt, plus additional vinegar if desired.
- Using an immersion blender, blend for 5-10 seconds. Alternatively, carefully, remove ½ to 1 cup of cooked soup to a blender. Cover, blend on high, then add back to the soup, stirring to combine. Note: Blending for just a few seconds will add a creaminess to the soup, while leaving the texture of most of the lentils and vegetables intact.
- Add the spinach, and stir to combine. Serve with a generous drizzle of olive oil, and any other toppings you like.
