Slow Cooker Lentil Soup

Slow Cooker Lentil Soup

On the plane ride home, I started making plans for recreating some of the faboulous meals I’d had on my vacation – Ottolenghi’s basmati and wild rice salad, the appeltaart from the Old Church café in Amsterdam and the Moutabal I ate atop the Institut du Monde Arabe in Paris; I was going to make them all… as soon as we landed.

And then I got home and got sick; a lingering cold and melancholy, and then the thick fog came, eerie and haunting, covering the city for days… like a setting for some mystical novel.

Feeling poorly and cold and forlorn in ‘perpetual fog city’ put a damper on my desire to recreate cheery meals – instead, I wanted soup… lots of warm, thick, soothing and filling soups.

Slow Cooker Lentil Soup Slow Cooker Lentil Soup

A hearty bowl of soup seemed more suitable for the mood, and this slow cooker lentil soup is just the ideal soup for the occasion; it’s brothy and filling with chunks of vegetables, and so, so easy to make.

It’s probably the very first soup I think of when the temperature drops, and the trees start turning colour and shedding.
And because it’s easy, adaptable and oh so deliciously comforting, I usually make it a few times throughout the colder months.

Sometimes I sauté the vegetables first before they go in the slow cooker, by all means do that if you have time – like I said, this recipe is very versatile – you can also add your favourites… like cubed potatoes or sweet potatoes, other root vegetables, rice, quinoa, chopped apples… etc.

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Slow Cooker Lentil Soup


  • 2 cups of dried green lentils, washed and drained
  • 2 leeks, trimmed and sliced
  • 3 carrots, sliced
  • 1 onion, finely chopped
  • 1 clove of garlic, minced
  • 1/4 cup tomato paste
  • 2 tablespoon olive oil
  • 6 – 7 cups of vegetable broth
  • 1 serrano pepper (or less/more), finely chopped
  • 1 tablespoon minced ginger
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon salt, or (less/more) to taste
  • 1/2 teaspoon freshly ground black pepper, or (less/more) to taste
  • Handful chopped cilantro


  1. Put lentils in the bowl of your slow cooker
  2. Add leeks, carrots, onions, garlic and tomato paste
  3. Add olive oil and vegetable broth, and stir
  4. Add serrano pepper and minced garlic
  5. Add oregano, basil, parsley, thyme, and rosemary
  6. Cover and cook at medium-low for 4 hours, stir soup two hours into cooking
  7. Add the salt and black pepper after 4 hours, and cook for another 1 – 2 hours
  8. Taste and adjust the seasoning, and check the lentils, they should be tender
  9. Ladle soup into bowls, sprinkle with chopped cilantro and serve hot
  10. Enjoy!


Slow Simmered Lentil Soup IMG_8371

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  • Reply Katie @ Produce on Parade

    Wow, this looks wonderful. I’ve been craving soup! 🙂 I hope that you’re feeling better!

    30 October, 2013 at 10:50 am
    • Reply Elsa

      Thanks Katie! I’m feeling much better now, and you should definitely make some soup… tis the season for it! 🙂

      30 October, 2013 at 9:25 pm
  • Reply Bintu @ Recipes From A Pantry

    Hey E, I hope you are well now? I have been making lentil curry in the slow cooker lots recently but it does not look half as nice as your soup.

    31 October, 2013 at 4:23 am
    • Reply Elsa

      I love lentil curry! you should share your recipe. Ok, I’m going over to your blog right now to check if you have some up already 🙂

      2 November, 2013 at 3:39 pm
  • Reply rogopaula

    Loving your tiny crockpots! Looks so good! Appears spicy and delicious

    31 October, 2013 at 9:49 am
  • Reply Kitchen Butterfly

    I know where you are dear. That’s where I’ve been for the last 3 weeks. Bushed, drained by the flu and seeking motivation.

    I am glad you’re doing better. Don’t forget the beautiful memories you brought back, but I guess there’s no risk of that happening.

    The soup looks nourishing and comforting! Enjoy and keep your spirits up!

    31 October, 2013 at 2:20 pm
  • Reply Glamorous Glutton

    I hope you’re feeling better. I’ve only just discovered your blog, beautiful photos and lovely recipes. I’ll be visiting again. GG

    2 November, 2013 at 2:27 am
    • Reply Elsa

      Thanks you much for stopping by! 🙂 Nice to meet you!

      2 November, 2013 at 3:33 pm
  • Reply JoAnn

    This dish sounds wonderful, so much so that I have it cooking at the moment. Just one question should the olive oil noted in the ingredient list be garlic? If not, the amount of garlic to add is not listed.

    2 November, 2013 at 3:10 pm
    • Reply Elsa

      Hi JoAnn! I’m so glad you’re trying it! Yes, please add the olive oil with the broth, and also add a clove of minced garlic. Thanks for catching that, I’ve fixed the recipe. Good luck! 😊

      2 November, 2013 at 3:32 pm

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