Slow Cooker Lentil Soup: Wholesome, Easy, and Plant-Powered

A bowl of lentil soup is the definition of comfort - earthy, nourishing and very versatile. This easy slow cooker version uses split red and green lentils, which gently break down into a thick, satisfying stew packed with protein and fibre.

There's no need to soak or pre-cook the lentils. Just rinse, tip, stir, and let your slow cooker do the work.

Simple Slow Cooker Lentil Soup (Serves 4–6)

Ingredients:

100g of split red lentils

100g of split green lentils

1 onion, finely chopped

2 carrots, diced

2 celery sticks, sliced

2 cloves of garlic, minced

1 tin of chopped tomatoes (400g)

1 litre of vegetable stock (or bone broth for non-veg)

1 tsp of ground cumin

½ tsp of smoked paprika

Salt & pepper to taste

Juice of ½ lemon (optional, for brightness)

Method:

Rinse the lentils under cold water and drain.

Add all ingredients (except lemon) to your slow cooker and stir.

Cook on low for 6–7 hours or high for 3–4 hours, until the lentils are soft and the soup is thick.

Taste and adjust seasoning. Stir in lemon juice just before serving if using.

Variations:

Add diced potato or sweet potato for a heartier bowl.

Stir through spinach or kale at the end.

Blend half the soup for a smoother texture.

Why use both red and green lentils?

Red lentils break down into a creamy base, while green lentils hold their shape — giving the soup body and texture without needing any thickeners. Together, they create a deeply satisfying spoonful with plenty of plant protein and slow-release energy.

Shop the star ingredients

Our split red and green lentils are carefully sourced. Ideal for soups, dahls and batch cooking - with free UK delivery included.