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This slow cooker lentil soup has become my weeknight lifesaver when life gets busy but everyone craves a warm hearty meal. The hearty lentils and veggies come together in a rich broth with almost zero fuss. Just toss your ingredients in the slow cooker and let time do all the work. By the time dinner rolls around you get a wholesome bowl of comfort packed with flavor and goodness.
I first started making this when my youngest went vegetarian and it quickly became a rotating favorite. The soup is always rich and never boring and you can easily add a handful of sausage or extra veggies depending on who is home.
Ingredients
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- Dried green lentils: for great texture and earthy flavor try to pick lentils that are whole and uniform in color for even cooking
- Diced yellow onion: for the savory base onions that feel heavy for their size and have dry papery skins are freshest
- Carrots: peeled and chopped add subtle sweetness and natural color firm carrots with no cracks give the best flavor
- Garlic cloves: minced deliver depth and aroma fresh garlic is plump and firm with no soft spots
- Herb and garlic seasoning: fuses everything together check the label for a blend of rosemary thyme parsley and salt
- Smoked paprika: gives a subtle smokiness to every bite look for a deep red paprika that smells fresh
- Red pepper flakes: add gentle heat buy from a store with high turnover so flakes stay potent
- Salt: balances earthiness and sweetness use fine sea salt for the most even seasoning
- Crushed tomatoes: enrich the broth with tang round flavor canned tomatoes with no added sugar are best
- Chicken or vegetable broth: creates the soup body choose a broth with no artificial flavors or excess salt
- Fresh spinach: stirred in at the end wilts down for color and extra nutrition bright green leaves without yellowing are best
- Olive oil: for finishing brings silkiness to the finished soup find extra virgin olive oil for added depth
Step-by-Step Instructions
- Prep the Veggies:
- Dice the onion and peel then chop the carrots into small even pieces to ensure everything cooks at the same rate. Mince the garlic finely so it melds into the broth.
- Layer Everything In:
- Add lentils diced onion chopped carrots minced garlic herb and garlic seasoning smoked paprika red pepper flakes salt crushed tomatoes and broth to the slow cooker. Give everything a gentle stir to combine so spices distribute evenly.
- Slow Cook the Soup:
- Cover and let the soup cook on low for 6 to 8 hours or on high for 3 to 4 hours. The lentils are perfect when they are tender but not mushy. If your soup looks dry at any point add a splash more broth to keep the lentils barely covered.
- Finish and Serve:
- About 15 minutes before serving stir in fresh spinach and a swirl of olive oil. This gives the soup vibrant color and a lovely richness. Let the spinach wilt fully before serving.

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My favorite part of this soup is the smoked paprika it really makes the whole house smell welcoming while it bubbles away. There is something so comforting about coming home and knowing a bowl is waiting for you just like my grandmother used to promise us after long winter walks.
Storage Tips
Leftover soup keeps up to four days tightly sealed in the fridge. For longer storage portion soup into freezer-safe containers and freeze for up to three months. When ready to reheat add a splash of broth and gently warm on the stove or in the microwave stirring well so nothing sticks.
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Ingredient Substitutions
Swap out green lentils for brown if that is what you have on hand they hold their shape just as well. Use any leafy greens like kale or chard in place of spinach. Vegetable broth works great for a vegetarian option and you can throw in extra veggies like zucchini or sweet potatoes to use up what is in your fridge.
Serving Suggestions
Ladle this lentil soup into wide bowls and top with chopped fresh herbs shaved parmesan or a dollop of Greek yogurt. For even more staying power add slices of crusty bread or toasted pita on the side. I love pairing it with a simple arugula salad.
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Cultural Context
Lentil soup goes way back in history and is a staple in kitchens around the globe from Mediterranean countries to India. Each family puts their own twist on it and this version uses familiar American pantry staples with a smoky twist that always reminds me of fall evenings when the air turns crisp.
Recipe FAQs
- → Do I need to soak lentils first?
No soaking is needed; just rinse dried green or brown lentils before adding them to the slow cooker.
- → Can I use red lentils instead?
It's best to use green or brown lentils, as red lentils break down and become mushy during slow cooking.
- → How do I store leftovers?
Store soup in an airtight container in the fridge for up to four days, or freeze individual portions for up to three months.
- → How can I reheat this soup?
Reheat on the stovetop over medium heat or in the microwave, adding a splash of broth as needed to thin.
- → Can I add other vegetables or proteins?
Absolutely! Try extra veggies like bell peppers or zucchini, or add cooked sausage or shredded chicken for more protein.