Best 6 Slow Cooker Lentil Vegetable Soup Recipes

Indulge in a comforting and nutritious journey with our slow cooker lentil vegetable soup. Dive into a hearty symphony of lentils, vegetables, and flavors that come together effortlessly in the trusted embrace of your slow cooker. Discover the art of creating a wholesome, plant-based dish that nourishes your body and soul. Let your kitchen be filled with the tantalizing aroma as fresh vegetables, aromatic spices, and hearty lentils meld together to create a culinary masterpiece. With minimal effort and maximum satisfaction, this soup is an ode to simple, delicious, and nourishing meals.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW COOKER LENTIL SOUP

Slow Cooker Lentil Soup image

Lentil soup is perfect for the slow cooker. Just throw all the ingredients into the slow cooker in the morning and come home to a delicious soup.

Provided by CPolencheck

Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup

Time 6h20m

Yield 10

Number Of Ingredients 12

Ingredients

7 cups water
1 pound cooked, smoked lean ham, cut into chunks
1 (14.5 ounce) can low-sodium diced tomatoes, undrained
1 ¾ cups dried lentils, rinsed
8 ounces chopped onion
6 ounces sliced carrots
6 ounces chopped celery
5 cloves garlic, minced
½ teaspoon ground black pepper
½ teaspoon salt
½ teaspoon dried thyme, or more to taste
1 bay leaf

Steps:

Combine water, ham, tomatoes, lentils, onion, carrots, celery, garlic, pepper, salt, thyme, and bay leaf in a slow cooker.
Cover and cook on LOW until lentils and vegetables are as soft as you like, 6 to 8 hours. Remove bay leaf before serving.

Nutrition Facts : Calories 258.5 calories, Carbohydrate 26.7 g, Cholesterol 25.4 mg, Fat 8.9 g, Fiber 11.8 g, Protein 18 g, SaturatedFat 3.1 g, Sodium 736.5 mg, Sugar 3.7 g

SLOW-COOKER MEDITERRANEAN LENTIL SOUP

Slow-Cooker Mediterranean Lentil Soup image

Provided by Jeff Mauro, host of Sandwich King

Time 4h30m

Yield 8 to 10 servings

Number Of Ingredients 13

Ingredients

Two 32-ounce boxes chicken stock (8 cups)
1 cup diced carrots
1 cup green lentils, rinsed
1/2 cup jarred marinated artichokes, drained
1/2 cup diced celery
1/2 cup sun-dried tomatoes in oil, drained and julienned, plus 1 tablespoon oil from the jar
1 teaspoon vegetable bouillon paste
3 sprigs fresh oregano
1 onion, diced
2 cups escarole, julienned
Zest and juice of 1 lemon
Kosher salt and freshly ground black pepper
Crusty bread, for serving

Steps:

Place the chicken stock, carrots, lentils, artichokes, celery, sun-dried tomatoes and tablespoon of their oil, bouillon paste, oregano and onion in a slower cooker. Cook until the lentils are tender, on high for 4 hours or low for 8 hours. Stir in the escarole, lemon zest and juice and let sit 5 to 10 minutes. Season with salt and pepper and serve with crusty bread alongside.

SLOW COOKER LENTIL VEGETABLE SOUP

Slow Cooker Lentil Vegetable Soup image

We have a regular Monday night get together for dinner with friends. I try to make a different soup as a starter every week. Sometimes I follow a recipe & others I just sort of throw whatever appeals in the pot. This was last nights soup & it was one of the throw things together. We all agreed that this is a make again soup. I made this in a 1.5 litre slowcooker. It will serve 8 as a starter, 4 as a main course. I used a combination of portabello & white mushrooms, as that is what I had in the fridge. You could add some cooked diced chicken during the last hour of cooking if you wanted to.

Provided by Demelza

Categories Weeknight

Time 7h15m

Yield 4 main course, 4-8 serving(s)

Number Of Ingredients 17

Ingredients

2/3 cup sliced mushrooms
2/3 cup sliced celery
2/3 cup diced bell pepper (orange & yellow)
1 teaspoon olive oil
1 teaspoon butter
1/8 teaspoon cumin
1 1/2 cups v 8 juice
1 1/2 cups chicken broth (or sub vegetable broth)
2/3 cup sliced carrot
1/2 cup dried brown lentils (sorted & rinsed)
1/8 teaspoon ground coriander
1/4 teaspoon celery salt
1/2 teaspoon dill weed
1 tablespoon soy sauce
ground pepper
1/3 cup barley (pot or pearl)
1 cup chicken broth

Steps:

Saute musrhooms, celery & peppers in olive oil & butter for about 5 minutes, add the 1/8 tsp cumin just before the end.
Add all the veggies, juice 1 1/2 cups chicken broth & seasonings to slowcooker.
Cook on low for 6 hours.
Add barley & as much of the last cup of chicken broth as needed.
Cook on high for 1 hour.
Garnish with fresh parsley when serving.

Nutrition Facts : Calories 202.6, Fat 3.7, SaturatedFat 1.1, Cholesterol 2.5, Sodium 757.3, Carbohydrate 30.4, Fiber 11.4, Sugar 3.1, Protein 12.6

LENTIL-VEGGIE SOUP (CROCK POT)

Lentil-Veggie Soup (Crock Pot) image

This soup is easy to put together with basic food items that most of us have around. I found the recipe in Better Homes and Gardens Biggest Book of Slow Cooker Recipes, and I did some adjustments with the vegetables and herbs used. I was surprised at how good this very simple soup turned out.

Provided by Vino Girl

Categories One Dish Meal

Time 12h15m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 cup dry lentils
1 1/2 cups carrots, chopped
1 1/2 cups celery, chopped
1 1/2 cups onions, chopped
3 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 tablespoon dried parsley
2 bay leaves
3 1/2 cups vegetable broth (2 cans)
1 1/2 cups water
1 (14 1/2 ounce) can diced tomatoes
fresh ground black pepper, to taste

Steps:

Rinse lentils.
Place all ingredients except the pepper into a 4-6 quart slow cooker.
Cover and cook on low for at least 12 hours, or high for at least 5 hours.
Season with pepper and remove the bay leaves before serving.

VEGETABLE LENTIL SOUP

Vegetable Lentil Soup image

Here's a healthy slow-cooker soup that's ideal for vegetarians and those watching their weight. Butternut squash and lentils make it hearty, while herbs and other veggies round out the flavor. -Mark Morgan, Waterford, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 4h45m

Yield 6 servings (about 2 quarts)

Number Of Ingredients 10

Ingredients

3 cups cubed peeled butternut squash
1 cup chopped carrots
1 cup chopped onion
1 cup dried lentils, rinsed
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
4 cups vegetable broth
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
2 cups frozen cut green beans (about 8 ounces)

Steps:

Place the first 8 ingredients in a 5-qt. slow cooker. Cook, covered, on low until lentils are tender, about 4 hours., Stir in tomatoes and beans. Cook, covered, on high until heated through, about 30 minutes.

Nutrition Facts : Calories 217 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 685mg sodium, Carbohydrate 45g carbohydrate (11g sugars, Fiber 8g fiber), Protein 11g protein.

WINTER LENTIL VEGETABLE SOUP

Winter Lentil Vegetable Soup image

This soup has very little fat, is cheap and easy to make and delicious. Our family practically lives on it in the winter and I usually double the recipe. Sprinkle grated cheddar on top if you wish. If you can't hang around long enough for this to cook, put it in a slow cooker.

Provided by Cecile Leverman

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 3h

Yield 6

Number Of Ingredients 14

Ingredients

½ cup red or green lentils
1 cup chopped onion
1 stalk celery, chopped
2 cups shredded cabbage
1 (28 ounce) can whole peeled tomatoes, chopped
2 cups chicken broth
3 carrots, chopped
1 clove garlic, crushed
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon white sugar
½ teaspoon dried basil
½ teaspoon dried thyme
¼ teaspoon curry powder

Steps:

Place the lentils into a stockpot or a Dutch oven and add water to twice the depth of the lentils. Bring to a boil, then lower heat and let simmer for about 15 minutes. Drain and rinse lentils; return them to the pot.
Add onion, celery, cabbage, tomatoes, chicken broth, carrots and garlic to the pot and season with salt, pepper, sugar, basil, thyme and curry. Cook, simmering for 1 1/2 to 2 hours or until desired tenderness is achieved.

Nutrition Facts : Calories 112.2 calories, Carbohydrate 21.9 g, Cholesterol 1.7 mg, Fat 0.6 g, Fiber 8.1 g, Protein 6.4 g, SaturatedFat 0.1 g, Sodium 938 mg, Sugar 6.9 g

Tips:

Choose the right lentils. Brown lentils hold their shape well and are a good choice for soups and stews. Green lentils cook more quickly and have a milder flavor.
Rinse the lentils before cooking. This removes any dirt or debris.
Use a slow cooker with a removable liner. This will make it easy to clean up.
Add plenty of vegetables. This will make the soup more nutritious and flavorful.
Season the soup to taste. Add salt, pepper, and other spices to taste.
Serve the soup with a side of bread or crackers. This will help to soak up the broth.

Conclusion:

Slow cooker lentil vegetable soup is a delicious, healthy, and easy-to-make meal. It's perfect for a busy weeknight or a lazy weekend. With a few simple ingredients and a little time, you can have a delicious and nutritious soup that the whole family will enjoy.