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You are here: Home / Soups Stews Chili / Slow Cooker Lentil Vegetable Soup

Slow Cooker Lentil Vegetable Soup

Published: May 14, 2014. Last Updated: December 13, 2018

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Slow Cooker Lentil Vegetable Soup is, to say the least, easy and a flavorful herbed dinner. You just throw in the ingredients and get a fantastic meal.

Slow Cooker Lentil Vegetable Soup is filling a gray bowl and show a rich brown broth with carrots, lentils, mushrooms, barley, tomatoes and more. On a brown beaded mat.


Nothing says fill-it-up like a hot pot of Slow Cooker Lentil Vegetable Soup that is all ready to serve. Bowls will be lined up waiting for their ladles full of flavorful herbed vegetable soup.

I mean, can you imagine carrots, mushrooms, lentils, corn, black beans, tomatoes and more? It is loaded!

You’ll feel like a real chef while preparing this soup. Even though the ingredients are pretty basic and possibly already in your kitchen it is a rewarding recipe.

There’s a list of herbs and spices but there again, you probably already have them. They add so much flavor to the soup – along with the aroma.

The crock~pot makes the recipe extremely easy so just add the ingredients, turn on the knob and relax.

 

A Couple of Tools for Making This Slow Cooker Lentil Vegetable Soup Easier:

6 Qt. Programmable Slow Cooker – this makes working life even easier. It can turn off on time and it’s still safe to let dinner sit in the crockpot a little longer.

Measuring Spoons – I like the strong stainless steel ones the best.

How about another pic of a delicious slow cooker diner. This time it is with beans! Slow Cooker White Bean Chili that is.

 

White Bean Chili is tilted forward with a spoon ladling the beans and broth up for a big bite.

 

Thank goodness my husband loves soups. I think I have mentioned a billion few times before about his picky selective eating habits. It always surprises me what he does and doesn’t like.

So when I found out he loves likes (somehow he also uses correct English so he never loves an inanimate object) lentils, barley, and couscous I was very very happy.

This opened up a whole new array of dishes that I could make and he would ‘like’. So, this wonderful soup was created out of wanting to get praise from my husband.

I’m so needy blessed.

 

Slow Cooker Lentil Vegetable Soup is an overhead view and is filling a gray bowl and show a rich brown broth with carrots, lentils, mushrooms, barley, tomatoes and more. On a brown beaded mat.s

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Slow Cooker Lentil Vegetable Soup is rich colors of brown and orange with vegetable like lentils, carrots and mushrooms.
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5 from 4 votes

Slow Cooker Lentil Vegetable Soup

Slow Cooker Lentil Vegetable Soup is, to say the least, easy and a flavorfully herbed dinner.
Course Main Dish, Soup
Cuisine Slow Cooker
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 6 Servings
Calories 228kcal
Author Ginny McMeans

Ingredients

  • 1 onion - white, chopped
  • 2 carrots - cut on the bias or rolled cut
  • 1 pound mushrooms cremini
  • 1/2 cup green lentils - dried
  • 15 ounces black beans - can, drained
  • 14 1/4 ounces diced tomatoes - can
  • 8 ounces whole kernel corn - can
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon dried rosemary
  • 32 ounces vegetable broth - low sodium if you like

Instructions

  • As simple as always - Add everything to the crockpot and stir.
  • Cook on low 6 to 8 hours or on high 3 to 4 hours.

Nutrition

Nutrition Facts
Slow Cooker Lentil Vegetable Soup
Amount Per Serving (1 Serving)
Calories 228 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Sodium 896mg 37%
Potassium 905mg 26%
Total Carbohydrates 43g 14%
Dietary Fiber 13g 52%
Sugars 7g
Protein 14g 28%
Vitamin A 76.3%
Vitamin C 14.1%
Calcium 6.6%
Iron 22.7%
* Percent Daily Values are based on a 2000 calorie diet.

IF FREEZING:

Let cool to room temperature.
Package in rigid sided containers as defined in my article How to Prepare Food for the Freezer

TO PREPARE AFTER FREEZING:

Remove from the freezer and put in the refrigerator overnight because it is a pretty solid mass and will take longer to defrost.

THE NIGHT BEFORE SERVING:

Put all in a large saucepan and heat through. You can add more broth if you think it is too thick. Ready to serve.

 

 

Slow Cooker Lentil Vegetable Soup is, to say the least, easy and a flavorfully herbed dinner. Y
 

 

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Slow Cooker Lentil Vegetable Soup is, to say the least, easy and a flavorfully herbed dinner. You just throw in the ingredients and get a fantastic meal.
Slow Cooker Lentil Vegetable Soup is, to say the least, easy and a flavorfully herbed dinner. You just throw in the ingredients and get a great dinner.

You May Also Like:

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Filed Under: All Recipes, Gluten Free, Main Dish, Recipes, Slow Cooker, Soups Stews Chili Tagged With: Black Beans, Corn, Crock Pot, Crockpot, Lentils, Mushrooms

Previous Post: « Meatless Tetrazzini Casserole
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Reader Interactions

Comments

  1. Emma says

    September 10, 2018 at 7:10 am

    Thanks for this recipe. I’ve gotta to say – it was pretty darn good. I added some fresh parsley as I had it on hand and some bay leafs but I do believe it’d be just a nice without those additions. The variations of the herbs worked well. I cooked mine on the stove to speed it up. Also great as it’s free on the slimming world plan and a good base to add plenty of speed foods. Thanks again

  2. Ginny McMeans says

    January 3, 2018 at 9:29 am

    Not sure you’re on the right recipe Greg. Your question doesn’t match the recipe 🙂 This one will certainly get you through the winter though. Sweet potato would work great too.

  3. Greg says

    January 3, 2018 at 8:04 am

    Summer squash is an interesting addition. I was wondering if I could add some sweet potato. When you say you added it “2 hours out,” are you cooking on low or high setting? Thanks. Hoping this will help get us through the snow coming to the east coast.

  4. Tina | The Worktop says

    September 15, 2017 at 3:48 am

    This soup looks like something my family would love! I’ll have to make it one of these days, especially now that the weather is getting cooler.

  5. jane @ littlesugarsnaps says

    September 15, 2017 at 1:38 am

    This soup looks so satisfying. It’s a great way to eat plenty of veg as well.

  6. Jagruti says

    September 15, 2017 at 1:16 am

    Iam always on the lookout for vegan recipes, iam saving your slow cooker method to try out soon. Thank you

  7. Laura says

    September 14, 2017 at 11:01 pm

    What a great soup idea. My boys do not like lentils, but guess what? They are at school 🙂 so I can have this delicious lentil soup and indulge ! Pasta was coming out of my hears

  8. Brian Jones says

    September 14, 2017 at 10:26 pm

    Slow cooker soups and stews really are the best, love the sound of this one, very tasty.

  9. Ginny McMeans says

    April 9, 2017 at 2:52 pm

    Thanks for letting me know Chris and for all of your kind words. I know how it is about trying to keep to the recipe but then again cooking is all about having a good time and eating well. Love white corn and squash 🙂

  10. Chris says

    April 8, 2017 at 7:04 pm

    Ginny, just wanted to stop back by and tell you how much I enjoyed this soup. It was an easy put together and came out excellent. Everything blended so well together. I did go with a white corn and added one summer squash about two hours out (couldn’t help myself ☺). I will be keeping the one bookmarked for future use. Thanks again!!

  11. Ginny McMeans says

    April 7, 2017 at 10:30 pm

    Fantastic Chris. Enjoy!

  12. Chris says

    April 7, 2017 at 6:30 am

    Thanks Ginny, I thought to google it after I asked. I do like the baby portabellas. I’m going to put it on right now and look forward to having it tonight. Thanks again

  13. Ginny McMeans says

    April 6, 2017 at 10:58 pm

    Yes, you can use white button mushrooms Chris. Creminis are also called baby portabellas and they are usually next to the white ones. Just in case and they are brown. You’ll love them both whichever way you go. 🙂

  14. Chris says

    April 6, 2017 at 9:42 am

    Ginny, is there a substitute for the cremini mushrooms? I don’t believe my local grocery carries that kind?

  15. Ginny McMeans says

    February 26, 2017 at 5:11 pm

    I am so sorry that I don’t know at the moment Robin. An Instant Pot is a new addition to my appliances but I will give it try and let you know. If you beat me to it please chime in.

  16. Robin Schultz says

    February 26, 2017 at 11:34 am

    Could you make this recipe in a pressure cooker? If so, how would YOU do it? I have an Instant Pot and would love to try making this recipe in it instead of a crockpot.

  17. Ginny McMeans says

    January 16, 2017 at 11:19 am

    I think the problem might be that slow cookers all act differently. There really isn’t a rule of thumb but I would guess to start checking a couple of hours ahead of time on low and an hour ahead on high.

  18. Joy says

    January 15, 2017 at 2:44 pm

    Mine were mushy but last time they were still on the hard side. Slow cookers suggest not removing lid because it cools down so quick, is there a good rule of thumb at when to start checking?

  19. Ginny McMeans says

    March 25, 2015 at 6:43 pm

    No problem Reese, the beans are canned beans so it is an easy substitute. I think small white beans or northern beans would be really good. Anything you like.

  20. Reese says

    March 25, 2015 at 9:33 am

    Is there anything I could substitute for the black beans?

  21. Ginny McMeans says

    February 24, 2015 at 1:29 pm

    Hi Michelle, good question. The time variance is so that you check the food. Slow cookers can cook differently especially when they get older. They could be on high and actually be cooking on low. Check it at 5-6 hours if you like.

  22. Michelle says

    February 23, 2015 at 11:48 pm

  23. This will be my first time making lentils – newish to slow cookers as well, so I’m wondering if lentils can last 8 hours on low or if they will turn mushy? Thanks!
  24. Ginny McMeans says

    January 15, 2015 at 11:38 pm

    No problem at all Katrina! You’ll just need a bigger slow cooker. 🙂

  25. Katrina says

    January 15, 2015 at 8:03 pm

    Do you imagine there’s any problem in doubling the recipe?

  26. Linda Ferry says

    January 6, 2015 at 4:14 pm

    In my New Years resolution to try and eat healthier, I made it today.
    I followed the recipe as written except for the canned corn. I had frozen on hand and stirred it in at the end. It was just divine!!! Tasted wonderful, the spices were spot on. I would not change a thing.

  27. Ginny McMeans says

    November 11, 2014 at 8:25 am

    You make me smile big! Thanks so much 🙂

  28. Anonymous says

    November 11, 2014 at 6:12 am

    I’m looking forward to trying the soup, but my favorite part of the recipe is her tongue-in-cheek writing style.

  29. Ginny McMeans says

    September 23, 2014 at 9:06 pm

    Absolutely, Any mushroom you like would work great. In fact creminis are just baby portabellas so cut up a big portabella and you have the same thing. I don’t know about dried mushrooms though. I have not used those.

  30. Linda Ferry says

    September 23, 2014 at 6:24 pm

    Could I substitute a different variety of mushroom?? Cremini’s can be hard to find. What about portabella or white button. Or could I use dried?? Thanks,Linda

  31. Ginny McMeans says

    September 22, 2014 at 11:15 am

    Fantastic Evelyn! I am so glad you tried it and thanks for letting me know. 🙂

  32. Evelyn says

    September 22, 2014 at 9:20 am

    Just made this soup, and then family stopped over. They all loved it. Thanks for the great recipe!

  33. Ginny McMeans says

    August 4, 2014 at 7:50 am

    All dried Jennifer. Thanks for the heads up.

  34. Jennifer says

    August 4, 2014 at 7:00 am

    Does this use dried or fresh herbs?

  35. Ginny McMeans says

    May 15, 2014 at 2:12 pm

    Yes it is Angela and thanks!

  36. Ginny McMeans says

    May 15, 2014 at 2:11 pm

    Thanks Colleen! You will really love it too!

  37. Ginny McMeans says

    May 15, 2014 at 2:09 pm

    I hope you both get to try it Melissa and thanks!

  38. Ginny McMeans says

    May 15, 2014 at 1:49 pm

    Thanks so much Rose! You have GOT to replace your crock pot!

  39. Ginny McMeans says

    May 15, 2014 at 1:45 pm

    Me too Ashley and thanks!

  40. Ginny McMeans says

    May 15, 2014 at 1:45 pm

    Thanks Aly! I love the slow cooker too!

  41. Ginny McMeans says

    May 15, 2014 at 1:44 pm

    Thanks Lana! I hope you get to try it!

  42. Ginny McMeans says

    May 15, 2014 at 1:41 pm

    I love my slow cooker too! Thanks Meredith!

  43. Ginny McMeans says

    May 15, 2014 at 1:40 pm

    Thanks so much Stephanie!

  44. Ginny McMeans says

    May 15, 2014 at 1:39 pm

    I love it too foodwanderings!

  45. Ginny McMeans says

    May 15, 2014 at 12:49 pm

    That is great Brenda!

  46. Ginny McMeans says

    May 15, 2014 at 12:48 pm

    You will love it Paula!

  47. Angela {Mind Over Batter} says

    May 15, 2014 at 12:03 pm

    I am about this slowcooker lentil soup life. Perfect for a rainy day! Yum…

  48. Colleen (Souffle Bombay) says

    May 15, 2014 at 6:58 am

    Lentils were never a part of my life growing up or ever actually. I was at an event last year where we sampled a variety of them and I found everything to be delicious. I need to start experimenting and get some lentils in my (and my family’s) life – Think I’ll start with your soup 🙂

  49. Melissa from HungryFoodLove.com says

    May 15, 2014 at 6:45 am

    My husband loves when I make soups. I should try this one next week as it looks so perfect plus the slow cooker makes it even better.

  50. Rose | The Clean Dish says

    May 15, 2014 at 5:21 am

    We *still* haven’t replaced our old, broken crock pot and seeing this wonderful recipe here makes me want to go out an buy one now!! I also love lentils. I use my mom’s recipe all the time but I’d love to try this one right here for a change of pace! It looks very tasty 🙂

  51. Ashley @ Wishes & Dishes says

    May 14, 2014 at 8:17 pm

    I could seriously live off soup. Especially this one!!

  52. Aly ~ Cooking In Stilettos says

    May 14, 2014 at 5:48 pm

    This Lentil Soup looks amazing – even better that it’s prepared in the slow cooker!

  53. Lana @ Never Enough Thyme says

    May 14, 2014 at 4:10 pm

    Wow, that looks like a really flavorful soup! It would be just perfect for this rainy Spring evening.

  54. Meredith in sock monkey slippers says

    May 14, 2014 at 1:14 pm

    A great excuse to break out the slow cooker. Great job!

  55. Stephanie @ Back For Seconds says

    May 14, 2014 at 1:13 pm

    I love using my slow cooker for soup! This looks great!

  56. foodwanderings says

    May 14, 2014 at 11:15 am

    Gosh I can have a hearty soup just about any time. Not to mention I am crazed for anything lentil.

  57. [email protected] says

    May 14, 2014 at 10:25 am

    Love using my slow cooker in all seasons and I haven’t made lentils in a long time, this sounds perfect!

  58. Paula - bell'alimento says

    May 14, 2014 at 10:07 am

    Now I’m craving soup. Absolutely have a weakness for lentils.

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