Slow Cooker Lentil Soup

4.97 from 54 votes

Set-and-forget vegan Slow Cooker Lentil Soup is high in plant-based protein, fiber and easy to make in the crockpot.

Prep Time10

Cook Time4

Total Time4 10

Course: Soup and Stew

Cuisine: North American

Diet: Vegan

Servings: servings

Calories: 277kcal

2 medium onions diced
3 large celery stalks diced
3 large carrots diced
4 cups potatoes diced
2 cups corn frozen
1 1/2 cups green or brown lentils rinsed & drained
1 tablespoon garlic powder
2 teaspoons oregano dried
1 teaspoon thyme dried
3 tablespoons soy sauce I use Bragg liquid aminos
3 bay leaves
5 whole peppercorns
9 cups vegetable broth low sodium
Green onion, cilantro, parsley, Greek yogurt, cheese, tortilla chips for garnish and serving

In a large slow cooker, add onion, celery, carrots, potatoes, corn, lentils, garlic powder, oregano, thyme, soy sauce, bay leaves, peppercorns and vegetable broth. No need to stir.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours (with this soup longer is better).
Discard bay leaves and peppercorns. Using an immersion blender, pulse a few times until desired texture - I like creamy with chunks.
Garnish with herbs and Parmesan cheese, plain yogurt, tortillas chips and serve hot.

Store: Refrigerate in an airtight container for up to 5 days or freeze leftovers for up to 3 months.
Freezer Meal: In a large Ziploc bag, add all ingredients (except broth (water) and garnishes), release out air as much as possible, seal and freeze for up to 3 months. Thaw in a bowl/sink with hot water for 10 minutes, transfer to slow cooker, add water and cook as per instructions + 1 hour.
Lentils: You can use red lentils, just keep in mind they will fall apart a lot.
Thick and creamy really is best for this soup. If you do not have an immersion blender, remove 1 cup of soup from slow cooker, blend in blender, stir back in soup. You could do this until you reach desired creaminess.