Save This Recipe
We'll email this post to you, so you can come back to it later!
Every year around late September — just as the air gets that crisp edge and I start eyeing my flannel shirts again — my soup cravings kick in full force. There’s something so nostalgic about standing in a warm kitchen while the scent of simmering soup slowly fills the whole house.
This 5-Ingredient Lentil Soup? It’s been a quiet hero in my fall and winter dinner rotation for years. I’ve made it on snow days, on back-to-school nights, and on more Sundays than I can count. It’s simple, it’s soulful, and best of all — it practically cooks itself.
And let me tell you, there’s a kind of magic in tossing everything into the slow cooker in the morning, going about your day, and then returning home to the comforting aroma of a meal that’s been doing all the work while you didn’t lift a finger.
Why You’ll Want to Keep This Recipe on Repeat
-
Only 5 ingredients — nothing fussy or expensive
-
Super filling without feeling heavy
-
Perfect for busy nights, lazy Sundays, or meal prep
-
Naturally vegan and gluten-free (unless you serve it with that irresistible cornbread)
-
Budget-friendly and kid-approved
Just the Essentials: What You’ll Need
Here’s the beautiful part: five pantry staples and a knife are all you need.
-
Lentils – I use brown or green lentils here. They hold their shape nicely after hours in the slow cooker. Red lentils cook faster and can get a bit mushy, but if that’s what you have, just reduce the cooking time.
-
Vegetable Broth – This is your flavor base. Homemade is great, but boxed broth works just fine. You could also sub chicken broth if you’re not vegetarian.
-
Canned Diced Tomatoes – Juice and all! They add a subtle acidity that balances the earthiness of the lentils.
-
Onion – White or yellow works great. It softens and sweetens as it cooks — no need to pre-sauté!
-
Carrots – Sliced into coins or chopped into rustic chunks. They add a lovely color and a hint of sweetness.
Salt and pepper to taste, of course — but I wait until the end for that part, since broths can vary wildly in saltiness.
How to Make It (Set it and forget it style)
There’s not much “cooking” here, which is exactly why I love it. Let’s walk through it anyway — sometimes it’s the simple things that deserve a little ceremony:
-
Start with the lentils.
Rinse them well under cold water and pick out any stray debris. Add them straight to your slow cooker. No soaking needed! -
Add your chopped veggies.
Toss in the chopped onion and sliced carrots. No need to be precise — this is rustic soup. Think cozy, not perfection. -
Pour in the liquids.
Add the full can of diced tomatoes (juice included — that’s flavor gold!) and the vegetable broth. -
Give it all a good stir.
Mix it up gently just so the lentils don’t settle at the bottom. They like to hang out down there if you don’t invite them to the party. -
Set it and go.
Cover the slow cooker and cook on low for 6–8 hours, or high for about 3–4 hours. You’ll know it’s ready when the lentils are soft but not falling apart. -
Season before serving.
Give it a good stir, then taste and season with salt and pepper. I usually start with 1/2 teaspoon salt and a few grinds of black pepper — then adjust to taste.
Let’s Talk Serving Ideas
Now, this soup is a meal in itself, but if you’re like me, you’re always thinking about what else to put on the table:
-
A crusty loaf of sourdough (or better yet, warm up a baguette in the oven — 5 minutes at 350°F and it feels bakery-fresh)
-
Buttery cornbread — especially the sweet kind. The contrast is lovely.
-
A crisp green salad with a lemony vinaigrette — something bright to cut through the earthy lentils
-
Grated cheese or a dollop of yogurt — if the kids need a little extra coaxing
Variations to Keep Things Interesting
This soup is a fantastic base, but you can absolutely jazz it up:
-
Spice it up – Add 1 tsp cumin, curry powder, or smoked paprika at the beginning for a deeper flavor. A pinch of red pepper flakes never hurts either.
-
Creamy twist – Blend half the soup before serving for a silky texture. My immersion blender is my favorite lazy-kitchen tool for this.
-
More veggies – Toss in spinach or kale during the last 30 minutes of cooking. It wilts down and adds a pop of green.
-
Add protein – Stir in cooked sausage, shredded chicken, or even leftover roast veggies to bulk it up. It’s a great way to use what’s in the fridge.
Storage & Reheating — This Soup’s a Keeper
This soup was made for leftovers.
-
Store: Pop it in an airtight container in the fridge for up to 5 days.
-
Freeze: Yep! It freezes beautifully for up to 3 months. I like to portion it into pint-sized containers for quick lunches.
-
Reheat: Gently warm it on the stove or in the microwave, adding a splash of broth or water if it thickens up too much.
A Soup That Feels Like a Hug
This 5-Ingredient Slow Cooker Lentil Soup might just be the easiest recipe you’ll fall in love with this season. It’s the kind of dish that quietly works its way into your regular rotation — no bells and whistles, just comfort and goodness.
If you try it, I’d love to hear what you think — or what fun twist you added! Tag me, leave a comment, or just email me a picture of your steaming bowl. I’m all ears (and spoons).
Slow Cooker 5-Ingredient Lentil Soup
Ingredients
- 1 cup raw lentils rinsed
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes with juice
- 1 onion chopped
- 2 carrots sliced
Instructions
- Place the rinsed lentils in the slow cooker.
- Add the chopped onion and sliced carrots.
- Pour in the vegetable broth and the can of diced tomatoes, including the juice.
- Stir everything together to combine.
- Cover and cook on low for 6-8 hours, or until the lentils are tender.
- Before serving, give the soup a good stir and season with salt and pepper to taste.
Notes
Nutrition