Looking for a simple and healthy dinner? This slow-cooker lentil soup is a classic dump-and-go soup recipe. Just toss dried lentils, aromatic veggies, broth and a few seasonings together, then let your slow cooker do all the work while you go about your day. You’ll be rewarded with a hearty, wholesome soup packed with plant-based protein, fiber, vitamins and minerals.
Right before serving, we add a few splashes of balsamic vinegar to give the dish a tangy, slightly sweet finish that brightens the earthy flavor of the lentils and vegetables. It’s the kind of cozy, make-ahead dish that’s perfect for busy weeknights, chilly snow days or anytime you’re craving a warm and nourishing meal in a bowl.
Slow-Cooker Lentil Soup Ingredients
- Chicken broth: We recommend using low-sodium chicken broth so you can control the saltiness of the soup. Store-bought broth is a great time-saver, but use homemade broth if you have it—it delivers an extra layer of deep, savory flavor.
- Celery, carrots and onion: This trio of aromatic veggies forms the base of the soup and adds natural sweetness and earthy flavor to every spoonful.
- Red potatoes: Chopped potatoes add a hearty texture and tender bite to the soup. Waxy red potatoes are best for soup recipes because they retain their shape when cooked, but Yukon golds are a good alternative.
- Lentils: Make sure you’re starting with dried lentils, since precooked or canned lentils will get too soft and mushy in the slow cooker. This recipe calls for red lentils, which have a mild taste and don’t require presoaking. Brown and yellow lentils are interchangeable with red lentils, so feel free to use what’s in your pantry.
- Honey: A tablespoon adds a subtle sweetness and helps balance the tang from the balsamic vinegar.
- Seasoning: Italian seasoning complements the earthiness of the lentils and veggies, garlic powder boosts the aromatics, and a pinch of red pepper flakes adds gentle heat. You can skip the red pepper flakes or use more if you’re craving a fiery soup.
- Balsamic vinegar: The acidity of balsamic vinegar gives the soup its signature tangy flavor and transforms it from ho-hum to amazing. Be sure to add it just before serving the soup; heating the vinegar too much diminishes its flavor.
- Serving suggestions: Brighten your bowl of soup with a sprinkle of chopped fresh parsley, and give it some umami with shaved Parmesan cheese. I love scooping bites of hearty lentil soup onto crackers, but crusty bread is excellent, too!
Taste of Home
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