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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…
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
Equipment
- 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
- 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.
