Stay warm with this healthy slow cooker lentil and vegetable soup recipe. It’s one of those amazing set-it-and-forget-it recipes and is great for making for healthy meals to take for lunch throughout the week!
This lentil and vegetable soup is packed full of veggies. It’s so comforting! And whenever I’m talking about comforting meals and dishes, I think of the chilly winter months.
In the winter months, when everyone is getting sick, there is nothing better than a great soup recipe.
What ingredients do you need for this healthy soup?
- Red lentils
- Red bell pepper
- Celery stalks
- Russet potatoes
- Garlic cloves
- Garlic salt
- Cayenne pepper
- Vegetable stock
With the start of the new year, there’s always a desire for healthier recipes, and healthy slow cooker recipes are some of my faves.
When it comes to soups, I have to admit that I’m not much of a brothy soup type of person. I like a more heartier soup (like this slow cooker beef and sweet potato stew) – a soup where you can just put ingredients into a slow cooker and it comes out great. This lentil and vegetable soup does just that. It goes into the slow cooker, does it’s cooking, and voila, a delicious healthy gluten free soup is the end result.
Because this soup uses red lentils, the texture is nice and thick at the end, almost creamy. Sometimes to get a thicker soup, recipes call for putting the soup in a blender. Not with this soup! The red lentils cook down and become soft and stir in beautifully with the other veggies for a delicious soup! You can definitely use other lentils, but they might not cook down like red ones do, still delicious, just not as thick in texture.
If you love this recipe, two other vegetarian soup recipes you might enjoy are this vegan red lentil chili and this 5 ingredient tomato white bean soup recipe.
Next time you’re looking for a comforting healthy meal, make this healthy slow cooker lentil and vegetable soup recipe.
Healthy Slow Cooker Lentil and Vegetable Soup
- 1 1/2 cups red lentils
- 4 carrots large, peeled and chopped
- 1 red bell pepper chopped
- 2 celery stalks chopped
- 1/2 bunch kale about 4 leaves stems removed and chopped
- 2 russet potatoes peeled and chopped
- 1 jalapeño chopped (optional)
- 2 cloves garlic pressed
- 1/2 onion chopped
- 1 teaspoon salt
- 1 teaspoon parsley
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon garlic salt
- 1/4 teaspoon cayenne pepper
- 6 1/2 cups vegetable stock
- Place all ingredients in a slow cooker and pour in vegetable stock.
- Cook on high for 5 hours, or low for 8 hours (low is preferred). Stir a few times throughout the cooking. If you like a more brothy soup, add in 1-2 cups additional stock.
- Serve with a dollop of sour cream and crusty bread on the side (optional)
When this post was originally published:
This post was brought to you in partnership with Delta Faucet & Southern Living Magazine. As always, all thoughts and opinions are mine alone. Thank you for reading about the brands and partnerships that make the SweetPhi blog possible.
Hi! Can vegetable broth be used instead of stock?
Yes for sure!!
cay rau says
I think it’s really delicious. Currently my healthy diet is seemingly boring. While not craving for energy or fat, the menus are making me a bit embarrassed to continue to maintain this diet.
Will this soup freeze well? For how long?
This soup freezes super well. Generally soups freeze for 2-3 months 🙂
Angela Cuadros says
I am eating this as we speak. Followed the recipe almost exactly as instructed, except I followed one commenter’s advise and went easy on the carrots while adding lots more lentils. Came out like pureed soup and it’s DELICIOUS. Exactly the kind of winter soup I’ve been craving. Thank you for an awesome recipe and new favorite!!
I’m so happy to hear how much you loved the soup, thank you so much for sharing!!
How finely do I need to chop everything? Is a rough chop going to be okay?
A rough chop will be ok if you cook it on low 🙂
Just tried this recipe, and it turned out delicious! I used spinach instead of kale, and it worked perfectly. I also added a little more stock because I was serving it to a larger crowd, so I also added a little more of the spices and a little quinoa to thicken it up some more. Everyone loved it! I’ll be making this again soon!
I’m so happy to hear that you loved this soup, thank you for sharing your feedback, I love all the substitutions and additions you made!
Without a doubt the best lentil veggie soup out there. I’ve made this soup a few times this winter, sometimes adding chicken stock as well as chicken or turkey sausage. It’s been dubbed by my sister as the greatest soup there is. And it’s certainly true!
Oh I love love substitutes and additions, thank you so much for your kind words, so glad you like this soup!!
Can I sub sweet potatoes for regular potatoes? Or do you recommend against?
Yes you could totally sub that
Making this for the second time tonight. My husband said it’s the best soup he’s ever had!
I’m so happy to hear that, so glad you guys love this soup!!
My soup came out a lot runnier than the recipe says. TBH I would use about 1/2 cup less of broth. Some of the vegetables release liquids as they cook.
Christina Bryant says
I have used this recipe several times and absolutely love it, thank you! It’s healthy yet still filling and tastes delicious 🙂
I’m so happy to hear that, thank you so much for coming back and commenting – totally made my day!!
Oh my gosh so good, I made a few tweaks, used green lentils cause I couldn’t find red then threw in blender to make it thicker. Also used 32 oz of stock, doubled spices & switched to spinach since it’s what I had. Sooo good!!! Thanks
I’m so happy to hear you liked this! Thank you so much for commenting with your variations, it sounds delicious!
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Chris W says
This is my favorite crockpot soup recipe ever! I make it all of the time & have shared the recipe with friends!
I’m so happy to hear that Chris, thank you so much for sharing how much you love this soup!
Absolutely amazing & easy to make! Thanks for sharing the recipe
You’re so welcome, thank you for commenting, so glad you enjoyed the recipe!!
alina makinson says
Depending on what vegetables you use, about 200 calories per serving
Omgosh!!!! This was delicious! On top of that my whole house smelled like I was cooking beef stew even though it has no meat. Everyone loved it..even the meat eaters. I didn’t change a thing nor would I want to. Excellent!!
Love this recipe! As a student, having easy, healthy, slow cooker meals that last me throughout the week is a true blessing. This first time I made this, it wasn’t as creamy – but this time around after a few adjustments (less carrots, more lentils) it was perfect! Definitely keeping this one in my arsenal.