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This crockpot lentil soup is a dump-and-go recipe that’s easy to make but loaded with flavor! You can even make it vegan if you wish by simply replacing chicken stock with vegetable stock!
I love serving it with cheesy garlic bread for a complete lunch or dinner meal.
I recently made this broccoli cheese soup, and a lot of you requested more soup recipes! This lentil soup is simply amazing! I was so shocked at how delicious it turned out, and the lentils cooked perfectly.
INGREDIENT NOTES
See the recipe card below for ingredient quantities and complete instructions.
- Lentils – I used 16 ounces of dried lentils.
- Carrots – Make sure to cut them into small pieces so they cook perfectly!
- Cumin – Optional but adds great flavor!
- Coconut Milk – I love the flavor and texture it adds, I highly recommend adding it!
- Chicken Stock – Any stock will work! Use vegetable stock for vegan lentil soup.
HOW TO MAKE IT
- Place all of the ingredients in your crockpot, cover, and cook on high for 4 hours or on low for 6-7 hours.
- Once the cooking time is up, season generously with Kosher salt and give it a good stir. Serve with parmesan cheese, if desired, and enjoy!
TOP TIPS
- Make sure your crockpot is plugged in! I’ve made that mistake plenty of times.
- Season the lentil soup with lots of Kosher salt once it’s done cooking. If you don’t season it generously with salt, it will turn out super bland.
- The longer this soup sits, the thicker it will become, but you can add more broth to thin it out.
- Want to make it spicy? Add cayenne pepper!
- I love serving it with bread, but this also goes great with white rice.
- Feel free to throw in some crispy bacon or ham for extra flavor.
STORAGE
Have leftovers? Allow them to cool completely, then transfer them to an air-tight container and refrigerate for up to 3 days.
MORE SOUP RECIPES YOU MIGHT ENJOY…
- Easy Chicken Noodle Soup
- French Onion Soup
- Cabbage Roll Soup
- Chicken Ditalini Soup
Tried this crockpot lentil soup? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!
Crockpot Lentil Soup
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Equipment
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Crockpot
Ingredients
- 16 ounces dried lentils
- 6 cups chicken stock
- 1 cup coconut milk
- 8 ounces tomato sauce
- 1 small onion, finely diced
- 2 garlic cloves, finely minced
- 1 cup baby carrots, cut into small pieces
- 2 celery stalks , finely sliced
- 1 teaspoon cumin
- 1 teaspoon oregano
- salt to taste
Instructions
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Place all of the ingredients in your crockpot, cover, and cook on high for 4 hours or on low for 6-7 hours.
-
Once the cooking time is up, season generously with Kosher salt and give it a good stir. Serve with parmesan cheese, if desired, and enjoy!
Notes
- Make sure your crockpot is plugged in! I’ve made that mistake plenty of times.
- Season the lentil soup with lots of Kosher salt once it’s done cooking. If you don’t season it generously with salt, it will turn out super bland.
- The longer this soup sits, the thicker it will become, but you can add more broth to thin it out.
- Want to make it spicy? Add cayenne pepper!
- I love serving it with bread, but this also goes great with white rice.
- Feel free to throw in some crispy bacon or ham for extra flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Like this recipe? Leave a comment below!