Crockpot Lentil Vegetable Soup is an easy comfort food dinner. You just throw in the ingredients and get a fantastic meal. Deep rich flavors all from the slow cooker.
Nothing says fill-it-up like a hot pot of Crockpot 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.
Table of Contents
Equipment Needed To Make Veggie And Lentil Soup
- Slow Cooker
- Stirring Spoon
- Measuring Cups and Spoons
- Ladle for Serving
Ingredients For Slow Cooker Lentil Soup
- Onion - is the best base for so many recipes. They cook up sweet and taste great.
- Carrots - is sweet and cut into very small pieces for quick cooking.
- Cremini mushrooms - have more of a bite than white button mushrooms and an earthier taste.
- Green lentils - are a bit sweeter than brown lentils and add a lot of flavor.
- Black beans - are creamy and mild with no hard outer covering.
- Tomatoes - add texture along with lots of tasty juices.
- Whole kernel corn - mixes so well with beans and they offer more nutrients too.
- Basil - has a peppery taste and wonderful aroma.
- Dried oregano - is aromatic and has an earthy flavor.
- Dried parsley - has a bit of a peppery taste.
- Sea salt - is the perfect understated seasoning.
- Black pepper - adds a bit of contrasting spice.
- Garlic powder - goes a long way in the flavor department with just a little bit.
- Onion powder - is powerful so a little goes a long way and adds a lot of flavor.
- Dried thyme - is very earthy and a little bit sweet, with a slight mint taste.
- Dried rosemary - has a sharp flavor that blends with all of the others herbs and spices.
- Vegetable broth - adds flavorful liquid for the soup.
How To Make Lentil Vegetable Soup
- Add everything to the crockpot and stir.
- Cook on low 6 to 8 hours or on high 3 to 4 hours.
Popular Substitutions & Additions
While this soup is delicious as written, there are a few popular substitutions and additions that you can make.
Herbs- Feel free to use any combination of fresh or dried herbs that you like. Some other great options include tarragon, sage, and cilantro.
Spices- If you want more of a kick, add some red pepper flakes, cayenne pepper, or chili powder.
Veggies- Any combination of veggies will work well in this soup. Other great options include kale, zucchini, yellow squash, and sweet potatoes.
Protein- To make this soup a bit more filling, you could add in some cooked tofu or chickpeas.
Canned Beans- If you don't have black beans on hand, feel free to use any canned beans in its place. Kidney beans, pinto beans, and great northern beans would all work well.
How To Reheat & Store Vegan Lentil Soup
What Is The Best Way To Store Lentil Soup?
To store, simply place the soup in an airtight container and store it in the fridge.
How Long Will Slow Cooker Lentil Soup Last In The Fridge?
Lentil soup will be kept for up to 5 days in the refrigerator when properly stored.
Can I Freeze Lentil And Vegetable Soup?
Yes, this soup freezes well. Store the soup in a freezer-safe airtight container in the freezer for up to 3 months.
How To Reheat Lentil Soup?
You can reheat lentil and veggie soup on the stovetop or microwave. To reheat from frozen, thaw the soup in the fridge overnight and then heat as desired.
Slow Cooker Lentil And Veggie Soup FAQs
Can I make this soup ahead of time?
Yes, you can make this lentil soup up to 3 days in advance. Store the soup in an airtight container in the fridge until ready to eat.
My soup is too thick. Is there something I can do to thin it out?
Yes. If your soup is too thick, add a bit more broth or water until it reaches the desired consistency. Alternatively, if your soup is too thin, you can cook it for a bit longer to allow it to thicken up or add a bit of cornstarch or arrowroot powder to thicken it up.
📋 Recipe
Crockpot Lentil Vegetable Soup
Ingredients
- 1 onion - white, chopped
- 2 carrots - cut on the bias or rolled cut
- 1 pound mushrooms cremini
- ½ cup green lentils - dried
- 15 ounces black beans - can, drained
- 14 ¼ ounces diced tomatoes - can
- 8 ounces whole kernel corn - can
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
- ⅛ teaspoon dried thyme
- ⅛ 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.
Paula - bell'alimento
Now I'm craving soup. Absolutely have a weakness for lentils.
Brenda@SugarFreeMom
Love using my slow cooker in all seasons and I haven't made lentils in a long time, this sounds perfect!
foodwanderings
Gosh I can have a hearty soup just about any time. Not to mention I am crazed for anything lentil.
Stephanie @ Back For Seconds
I love using my slow cooker for soup! This looks great!
Meredith in sock monkey slippers
A great excuse to break out the slow cooker. Great job!
Lana @ Never Enough Thyme
Wow, that looks like a really flavorful soup! It would be just perfect for this rainy Spring evening.
Aly ~ Cooking In Stilettos
This Lentil Soup looks amazing - even better that it's prepared in the slow cooker!
Ashley @ Wishes & Dishes
I could seriously live off soup. Especially this one!!
Rose | The Clean Dish
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 🙂
Melissa from HungryFoodLove.com
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.
Colleen (Souffle Bombay)
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 🙂
Angela {Mind Over Batter}
I am about this slowcooker lentil soup life. Perfect for a rainy day! Yum...
Ginny McMeans
You will love it Paula!
Ginny McMeans
That is great Brenda!
Ginny McMeans
I love it too foodwanderings!
Ginny McMeans
Thanks so much Stephanie!
Ginny McMeans
I love my slow cooker too! Thanks Meredith!
Ginny McMeans
Thanks Lana! I hope you get to try it!
Ginny McMeans
Thanks Aly! I love the slow cooker too!
Ginny McMeans
Me too Ashley and thanks!
Ginny McMeans
Thanks so much Rose! You have GOT to replace your crock pot!
Ginny McMeans
I hope you both get to try it Melissa and thanks!
Ginny McMeans
Thanks Colleen! You will really love it too!
Ginny McMeans
Yes it is Angela and thanks!
Jennifer
Does this use dried or fresh herbs?
Ginny McMeans
All dried Jennifer. Thanks for the heads up.
Evelyn
Just made this soup, and then family stopped over. They all loved it. Thanks for the great recipe!
Ginny McMeans
Fantastic Evelyn! I am so glad you tried it and thanks for letting me know. 🙂
Linda Ferry
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
Ginny McMeans
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.
Anonymous
I'm looking forward to trying the soup, but my favorite part of the recipe is her tongue-in-cheek writing style.
Ginny McMeans
You make me smile big! Thanks so much 🙂
Linda Ferry
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.
Katrina
Do you imagine there's any problem in doubling the recipe?
Ginny McMeans
No problem at all Katrina! You'll just need a bigger slow cooker. 🙂
Michelle
Ginny McMeans
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.
Reese
Is there anything I could substitute for the black beans?
Ginny McMeans
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.
Joy
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?
Ginny McMeans
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.
Robin Schultz
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.
Ginny McMeans
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.
Chris
Ginny, is there a substitute for the cremini mushrooms? I don't believe my local grocery carries that kind?
Ginny McMeans
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. 🙂
Chris
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
Ginny McMeans
Fantastic Chris. Enjoy!
Chris
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!!
Ginny McMeans
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 🙂
Brian Jones
Slow cooker soups and stews really are the best, love the sound of this one, very tasty.