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Slow Cooker Lentil Vegetable Soup

Published: . 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
 

 

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.

Reader Interactions

Comments

  1. 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. 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. 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.

  7. 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

  9. 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. 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!!

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

  15. 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. 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. 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. 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. 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.

  21. 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.

  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!

  26. 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.

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

  29. 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. 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

  48. 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 🙂

  50. 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 🙂

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