Crock-Pot Lentil Soup

  • on December 30, 2019
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Crock-Pot Lentil Soup is a simple yet elegant dish prepared in a slow cooker. French lentils are simmered with chopped vegetables for a hearty and wholesome appetizer.

Looking for more slow cooker soup recipes? Then try this Potato Leek Soup, Pasta E Fagioli, or Chicken and Rice.

Crock-Pot Lentil Soup

Crock-Pot Lentil Soup

When you’re looking for a simple and satisfying appetizer, this slow cooker lentil soup recipe is a tasty solution. The diced vegetables, garlic, and herbs are first cooked briefly in the microwave to coax out more flavor before they’re added to the vessel.

Using a Crock-Pot to simmer the lentils ensures that they become perfectly tender without the need to keep an eye on the stovetop. Thick-sliced mushrooms and kale are added at the end of cooking so that they soften but don’t become overcooked. This soup is loaded with legumes and vegetables for a gluten-free French-inspired dish.

pouring soup liquid into a slow cooker

What are the best lentils to use?

French green lentil or Lentilles du Puy are recommended for this recipe. They’re small, greenish-black, mottled legumes. They deliver an earthy flavor, and when cooked hold their shape and have a firm- yet tender texture.

Brown or green lentils can also be used, but they have more of a creamy texture. I like to use them in my stovetop lentil soup. Do not use red lentils as they will completely fall apart after cooking.

How do you make lentil soup in a slow cooker?

  • Microwave the olive oil, celery, carrots, onions, garlic, and herbs until tender.
  • Add vegetable mixture, lentils, diced tomatoes, vegetable broth, salt, and pepper to the slow cooker.
  • Cover and cook until the lentils are tender; 4 to 6 hours on high, 7 to 9 hours on low.
  • Add mushrooms and kale, cook on high until tender.
  • Serve soup garnished with whopped parsley.

lentil soup inside a slow cooker

Adding in flavor

This French lentil soup gets a burst of flavor from the mixture of vegetables and herbs. Adding in red onion, celery, carrots, and garlic create a classic aromatic base. Diced tomatoes add balanced sweetness and acidity.

The mushrooms provide a savory umami flavor without adding in meat. Dried herbs de Provence gives it a fragrant rustic flavor from the lavender flowers, thyme, rosemary, basil, parsley, oregano, tarragon, and marjoram.

Serving lentil soup out of a crock pot

Can this soup be refrigerated or frozen?

The lentil soup can be stored in an airtight container and refrigerated for up to 5 days. Individual portions can be stored in the freezer for up to 1 month, defrost then reheat before serving.

Looking for some tasty entrees to serve with the soup? Try these!

Crock-Pot Lentil Soup in a white bowl


Crock-Pot Lentil Soup

Crock-Pot Lentil Soup is a simple yet elegant dish prepared in a slow cooker. French lentils are simmered with chopped vegetables for a hearty and wholesome appetizer.
Course Soup
Cuisine Mediterranean
Keyword lentils
Prep Time 30 minutes
Cook Time 4 hours 30 minutes
Total Time 5 hours
Servings 8 servings
Calories 88kcal
Author Jessica Gavin


  • 2 tablespoons extra-virgin olive oil
  • 1 cup diced red onion ¼-inch dice
  • 1/2 cup diced celery ¼-inch dice
  • 3/4 cup diced carrots ¼-inch dice
  • 1 tablespoon minced garlic
  • 1 teaspoon dried herbs de Provence
  • 1 cup French lentils or lentils du puy picked over and rinsed
  • 14.5 ounce can diced tomatoes with juice
  • 8 cups vegetable broth or stock
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 ½ cup sliced brown mushrooms
  • 4 cups chopped kale ½-inch wide pieces
  • 1 tablespoon chopped parsley


  • In a microwave-safe bowl combine olive oil, onion, celery, carrots, garlic, and herbs de Provence. Heat in the microwave on high power for 5 minutes, stirring halfway through.
  • Transfer vegetable mixture, lentils, diced tomatoes with juice, vegetable broth, salt add pepper to a 6-quart slow cooker.
  • Cover and cook until lentils are tender, 4 to 6 hours on high setting, or 7 to 9 hours on low setting.
  • Add the mushrooms and kale to the lentil soup. Cover and cook on high setting for 30 minutes.
  • Taste the soup and season with salt and pepper as desired.
  • Serve soup hot garnished with chopped parsley.


Calories: 88kcal | Carbohydrates: 13g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 1187mg | Potassium: 413mg | Fiber: 1g | Sugar: 5g | Vitamin A: 5983IU | Vitamin C: 49mg | Calcium: 85mg | Iron: 1mg
Article Categories:
Soup Recipes

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