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A Hearty Lentil Soup with Simple Italian Seasoning

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This slow cooker lentil soup is hearty, veggie-packed, and easy to make ahead. With pantry staples, a quick blend for a creamy texture, it’s a satisfying dinner that’s perfect for spring nights and lunch leftovers.

Slow Cooker Lentil Soup in bowls with a spoon

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Flavor: Savory lentils with tender vegetables, Italian seasoning, and a bright tomato finish.
Recommended Tools: You’ll need a 6-quart slow cooker and an immersion blender (or a standard blender if you prefer).
Technique: Cook until tender, finish with vinegar, then pulse a few times for a creamy-meets-chunky texture.
Serving Suggestions: Serve with no-knead bread, crackers, or a simple salad for a cozy, complete meal.

broth , lentils , diced tomatoes , italian seasoning , garlic , potato , carrots , celery , red wine vinegar , salt and pepper with labels to make Slow Cooker Lentil Soup

Ingredients For Lentil Soup

Potatoes: Russet potatoes make the soup extra thick and creamy when blended, while sweet potatoes add a subtle sweetness. Dice them small.
Lentils: No soaking needed, just rinse the lentils and check for debris. Use green or brown lentils, as red lentils can turn mushy.
Vegetables: For carrots, thicker slices hold their shape for a chunkier soup. Baby carrots can be used.
Tomatoes: Add near the end, after the lentils are tender, since the acidity can slow softening if added too soon. Fire-roasted diced tomatoes add extra flavor.

Easy Variations

For a meaty boost, stir in cooked ham, sausage, or meatballs near the end.
For extra veggies, add spinach or kale in the last 10 to 15 minutes.
For extra-creamy soup, blend it a bit more, or just the potato-and-broth portion.

adding potatoes , lentils and vegetables to make Slow Cooker Lentil Soup

adding ingredients to pot to make Slow Cooker Lentil Soup

slow cooker full of Slow Cooker Lentil Soup

How to Make Lentil Soup in the Slow Cooker

Add all ingredients to the slow cooker except the tomatoes (full recipe below).
Once the lentils are tender, add the tomatoes and red wine vinegar.
Pulse the soup to thicken, then season and serve.

Rinse the Lentils: Rinse and pick them over for debris before adding them.
For Perfect Potatoes: Cut the potatoes into small, even pieces so they soften fully and thicken the soup.
Brighten the Flavor: Add another small splash of vinegar or a pinch more Italian seasoning.
Thicker Broth: Let it sit 10 minutes after cooking, then stir. Lentils keep thickening as they rest.
Thinner Broth: Stir in warm broth a splash at a time after blending.
Using a Regular Blender: Blend only a few cups, lightly cover the lid to allow steam to escape, then stir back in.

Fridge, Freezer, Reheat

Store leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.

Thaw overnight in the refrigerator. Reheat on the stove over medium-low heat, stirring occasionally. If it has been sitting, it may be thick, so add a splash of broth to help thin it out.

Cozy Soup Night Lineup

Did you enjoy this Slow Cooker Lentil Soup? Leave a comment and rating below.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 10 minutes

Cook Time 4 hours 15 minutes

5 minutes

Total Time 4 hours 30 minutes

▢ 1 medium russet potato or 1 medium sweet potato
▢ 6 cups chicken broth more if needed
▢ 4 ribs celery sliced
▢ 3 carrots sliced
▢ 1 cup dried green lentils
▢ 1 teaspoon Italian seasoning
▢ 3 cloves garlic chopped
▢ salt and black pepper to taste

Add Later

▢ 1 (14.5 ounce) can diced tomatoes with juices
▢ 1 teaspoon red wine vinegar

Peel and dice the potato and add it to the bottom of a 6-quart slow cooker.
Add chicken broth, celery, carrots, lentils, Italian seasoning, and garlic. Stir to combine.
Cover and cook on HIGH for 4 to 6 hours or LOW for 6 to 8 hours, until tender.
Stir in diced tomatoes and red wine vinegar. Cook 15 minutes more. Taste and season with salt and pepper if needed.
Using an immersion blender (see notes for a regular blender) pulse the soup a few times to create a thicker creamy texture.

Make sure to use brown or green lentils, as red lentils will get too soft.
If you don’t have an immersion blender, transfer a few cups of soup to a regular blender, lightly cover (do not seal the lid), and blend until smooth. Return to the slow cooker and stir to combine.
Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Soup

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

bowl of Slow Cooker Lentil Soup with a title

cozy and hearty Slow Cooker Lentil Soup in the pot with writing

bowls of Slow Cooker Lentil Soup with writing

Slow Cooker Lentil Soup in the pot and in bowls with a title

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly