slow cooker lentil soup


Lentils are a nutritious and delicious ingredient that have been enjoyed for thousands of years. They are a great source of protein, fiber, and essential vitamins and minerals, making them a perfect ingredient for a hearty and healthy meal.

One of the best ways to enjoy lentils is in a delicious and warming soup, and what better way to prepare it than in a slow cooker? Slow cooker lentil soup is a comforting and nourishing dish that is perfect for a cozy night in, a family dinner, or meal prepping for the week.

The beauty of a slow cooker lentil soup recipe is that it requires minimal effort and time, yet yields a flavorful and nutritious meal that is sure to satisfy. In this recipe, we will be using a variety of vegetables and spices to enhance the flavor of the lentils, and the slow cooker will work its magic to create a thick and hearty soup that is perfect for any occasion.

This slow cooker lentil soup makes the perfect lazy weeknight dinner. This is a hearty soup loaded with two types of lentils, sweet potatoes, and veggies! Whether you are a lentil lover or looking for a healthy and easy recipe to add to your cooking repertoire, this slow cooker lentil soup is sure to become a new favorite!

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  • 1 tbsp avocado oil (or vegetable oil)
  • 1 large onion, chopped
  • 5 garlic cloves, chopped
  • 1 large sweet potato, peeled and cut into cubes
  • 2 medium carrots, chopped
  • 1 celery stalk, chopped
  • 1 cup dried green lentils, rinsed
  • 1 cup dried red lentils, rinsed
  • 8 cups of vegetable broth
  • 1/2 tsp-1 tsp salt
  • 1/2 tsp black pepper
  • 2 bay leaves
  • 5 tsp herbs de Provence or mixed dried herbs
  • 1 cup kale leaves, shredded

slow cooker lentil soup


1 ) Heat the avocado oil in a pan on medium-high heat then add the onion and let cook for 2 minutes. Add the garlic and let cook another 2 minutes, then pour the onions & garlic into the slow cooker.

2 ) Add all the rest of the ingredients, except for the kale to the slow cooker. There  should be enough liquid to completely cover all the vegetables. (If there’s not, add some more broth)

3 ) Cook on low for 8 hours, or high for 4 hours.
15 minutes before serving, add in the kale & remove the bay leaves.

4 ) Taste and adjust any seasoning if necessary.
Serve with freshly chopped parsley if desired.


If you don’t have a slow cooker I recommend this one.

If your soup becomes very thick while cooking, add in some more broth at the end.

I just a reduced sodium vegetable broth so I can control how salty the soup turns out.


Serving Size: 1 small bowl | Calories: 171 | Sugar: 3g | Fat: 0.7g | Saturated Fat: 0g | Carbohydrates: 31g | Fiber: 13g | Protein: 11g


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