Slow Cooker Lentil Soup

Ingredients That Work
How to Make Lentil Soup in the Slow Cooker
Fridge, Freezer, Reheat
Cozy Soup Night Lineup

This slow cooker lentil soup is hearty, veggie-packed, and easy to make ahead. With pantry staples, a quick blend for a creamy texture, it’s a satisfying dinner that’s perfect for spring nights and lunch leftovers.

Flavor: Savory lentils with tender vegetables, Italian seasoning, and a bright tomato finish.
Recommended Tools: You’ll need a 6-quart slow cooker and an immersion blender (or a standard blender if you prefer).
Technique: Cook until tender, finish with vinegar, then pulse a few times for a creamy-meets-chunky texture.
Serving Suggestions: Serve with no-knead bread, crackers, or a simple salad for a cozy, complete meal.

broth , lentils , diced tomatoes , italian seasoning , garlic , potato , carrots , celery , red wine vinegar , salt and pepper with labels to make Slow Cooker Lentil Soup

Ingredients That Work

Potatoes: Russet potatoes make the soup extra thick and creamy when blended, while sweet potatoes add a subtle sweetness. Dice them small, so they cook evenly.
Lentils: No soaking needed, just rinse the lentils and pick out any tiny stones. Use green or brown lentils, avoiding red lentils, since they get very soft and can turn mushy.
Vegetables: Slice the vegetables thinly so they turn tender without getting stringy. For carrots, thicker slices hold their shape for a chunkier soup. Baby carrots will work in a pinch.
Tomatoes: Add near the end, after the lentils are tender, since the acidity can slow softening if added too soon. Fire-roasted diced tomatoes add extra depth, and crushed tomatoes make the soup a bit smoother.

Easy Variations

For a meaty boost, stir in cooked ham, sausage, or meatballs near the end.
For extra veggies, add spinach or kale in the last 10 to 15 minutes.
For extra-creamy soup, blend it a bit more, or just the potato-and-broth portion.

adding potatoes , lentils and vegetables to make Slow Cooker Lentil Soup

adding ingredients to pot to make Slow Cooker Lentil Soup

slow cooker full of Slow Cooker Lentil Soup

How to Make Lentil Soup in the Slow Cooker

Peel and dice potatoes, and add to the slow cooker (full recipe below).
Add broth, celery, carrots, lentils, Italian seasoning, and garlic.
Cook until the lentils are tender. Then add the tomatoes and red wine vinegar, and continue cooking.
Pulse the soup with a blender to thicken, then season and serve.

Slow Cooker Lentil Soup in bowls with a spoon

Rinse the Lentils: Rinse and pick them over for debris before adding them.
For Perfect Potatoes: Cut the potatoes into small, even pieces so they soften fully and thicken the soup.
Brighten the Flavor: Add another small splash of vinegar or a pinch more Italian seasoning.
Thicker Broth: Let it sit 10 minutes after cooking, then stir. Lentils keep thickening as they rest.
Thinner Broth: Stir in warm broth a splash at a time after blending.
Using a Regular Blender: Blend only a few cups, lightly cover the lid to allow steam to escape, then stir back in.

Fridge, Freezer, Reheat

Store leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.

Thaw overnight in the refrigerator. Reheat on the stove over medium-low heat, stirring occasionally. If it has been sitting, it may be thick, so add a splash of broth to help thin it out.

Cozy Soup Night Lineup

Did you enjoy this Slow Cooker Lentil Soup? Leave a comment and rating below.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 10 minutes

Cook Time 4 hours 15 minutes

5 minutes

Total Time 4 hours 30 minutes

Peel and dice the potato and add it to the bottom of a 6-quart slow cooker.
Add chicken broth, celery, carrots, lentils, Italian seasoning, and garlic. Stir to combine.
Cover and cook on HIGH for 4 to 6 hours or LOW for 6 to 8 hours, until tender.
Stir in diced tomatoes and red wine vinegar. Cook 15 minutes more. Taste and season with salt and pepper if needed.
Using an immersion blender (see notes for a regular blender) pulse the soup a few times to create a thicker creamy texture.

Make sure to use brown or green lentils, as red lentils will get too soft.
If you don’t have an immersion blender, transfer a few cups of soup to a regular blender, lightly cover (do not seal the lid), and blend until smooth. Return to the slow cooker and stir to combine.
Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Soup

Cuisine American

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