Slow Cooker Lentil Soup

Slow cooker lentil soup is supercharged with nutrition! Truly a prep-and-go recipe, it’s easy to throw together and make extra for hearty, filling meals throughout the week. Customize with additional protein and veggies, or spice it up even more - the choice is yours!

Course Main Course, Soup

Cuisine American

Prep Time 15

Cook Time 4 15

Total Time 4 30

Servings

Calories 191kcal

Author Jennifer Draper

Equipment

Slow Cooker

Ingredients

1 ½ cups dried green lentils
1 cup diced yellow onion
3 medium carrots peeled and chopped
3 cloves garlic minced
1 tablespoon herb and garlic seasoning
1 teaspoon smoked paprika
1 pinch red pepper flakes
1 teaspoon salt
15 oz can crushed tomatoes
3 cups chicken or vegetable broth
2 cups fresh spinach for later
1 tablespoon olive oil for later

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Instructions

Add all ingredients, except spinach and olive oil, to slow cooker
Cover and cook on low for 6-8 hours or high for 3-4 hours until lentils are softened
Stir in spinach and olive oil and heat through for additional 15 minutes
Serve garnished with chopped herbs, shaved parmesan, a dollop of Greek yogurt, or as desired

Notes

Prep a freezer meal by adding all ingredients (except spinach and oil) to a freezer-safe bag and lay flat in the freezer. Thoroughly thaw in the fridge before cooking as directed.
Store leftover soup in an airtight container in the fridge for up to 4 days, or freeze in single portions for up to 3 months.
To reheat, add a splash of broth if needed to thin the soup. Add to the stovetop on medium heat, or the microwave, stirring in between short increments.
Use green or brown lentils for best results; avoid red lentils.
You do not need to pre-soak or pre-cook the lentils. Just rinse them and add to the slow cooker.
If the lentils are still too firm, cook on high for an extra 30-60 minutes and add more broth if needed to cover them fully.

Nutrition