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4 from 1 vote

Slow Cooker Lentil Soup Recipe

Prep Time15 mins
Cook Time8 hrs
Course: Soup
Cuisine: American
Keyword: Lentils, soup, spinach, winter
Servings: 4
Calories: 260kcal
Author: DSTR



  • 1 cup Green lentils
  • 4 cup Vegetable Broth 32oz
  • 4 Carrots Medium, diced
  • 1 cup Onion 1 medium onion, diced
  • 3 stalks Celery Diced
  • 1 1/2 cup Baby Bella Mushrooms About 4 to 5 mushrooms, sliced
  • 1 can Diced tomatoes 1 can 14.5 oz
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper Freshly ground
  • 1/2 tsp Cumin
  • 1 Bay Leaf
  • 5 oz Spinach Fresh


  • Dice the onion, carrots, celery stalks, and slice the Baby Bella mushrooms. Finely dice the garlic.
  • Add all that to the slow cooker. Add the lentils, vegetable broth, diced tomatoes, salt, pepper, and cumin to the slow cooker and stir.
  • Set the crock pot to low and allow to cook until the vegetables are tender, but not falling apart, about 7 1/2 hours.
  • Remove two cups of soup and add to a blender, and hit pulse a few time to slightly puree it. Then add it back to the slow cooker. You can also use an immersion blender to the same effect.
  • Add the spinach and set the slow cooker to high for 30 more minutes.
  • Serve, season with salt and pepper to taste.


Calories: 260kcal | Carbohydrates: 49g | Protein: 16g | Fat: 1g | Saturated Fat: 1g | Sodium: 1342mg | Potassium: 1310mg | Fiber: 20g | Sugar: 11g | Vitamin A: 14295IU | Vitamin C: 29mg | Calcium: 144mg | Iron: 6mg