Easy Slow Cooker Lentil Soup (V/GF)

Now that it’s finally getting hot outside, the last thing I want to do is heat up the kitchen by turning on the stove or the oven. In comes the slow cooker. This soup is great for anyone who is on-the-go and who doesn’t want to spend a tonne of time prepping and cooking in the evening: You can put it on in the morning, leave it in the slow cooker all day and have a nutritious supper waiting for you when you get home.

Prep time: 15 mins

Cook time: 4 – 6 hours

Serves 8



  • 3 cloves of garlic minced
  • 1 medium onion diced
  • 2 large carrots diced
  • 6 large mushrooms sliced
  • 2 medium yellow potatoes cubed (or sub one medium sweet potato)
  • 1 cup of green lentils
  • 1 cup of red lentils
  • 8 cups vegetable broth
  • 1 tsp sage
  • 1 tsp cumin
  • Salt and pepper to taste


  • 2 stalks of celery sliced (I didn’t have celery but normally would add it)
  • Fresh greens (add to the pot 30 mins before you eat, or add on fresh)


  1. Add everything to the slow cooker and stir in until well-combined.
  2. Let simmer on low heat for 6 hours or high heat for 4 hours, stirring occasionally.
  3. Top with fresh herbs (I used basil).  Save the leftovers in the fridge for 4 – 5 days or freeze.


2 Comments Add yours

  1. Megala says:

    Fantastic recipe with loads of nutrients! Slow cooking is the ideal method to make this lentil soup!

    Liked by 1 person

    1. Thanks for all your lovely comments Megala!

      Liked by 1 person

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