Go Back
–+ servings
bowl of crockpot lentil soup
Print Recipe
5 from 1 vote

Crockpot Lentil Soup

This crockpot lentil soup is so colorful, tasty, hearty and frankly, beautiful that you won't believe the down home, fill your tummy with yummy flavor that it has! Plus, I'm not gonna tell anyone, but.... (shhhhh)(whispering).... it's good for you! (surprise eyes!)
Prep Time10 minutes
Cook Time8 hours
Total Time8 hours 10 minutes
Course: Soup
Cuisine: American
Keyword: crockpot lentil soup
Servings: 8 servings
Calories: 214kcal
Author: Wendi Spraker
Cost: $10

Equipment

  • Crockpot
  • knife
  • cutting board
  • measuring cups and spoons
  • ladel or large spoon

Ingredients

  • 2 Cups lentils green dried lentils
  • 5 Cups water
  • 1 Tbs Better than Bouillon Chicken Stock
  • 1 Cup Carrots chopped
  • 4 Stalks Celery chopped
  • 1 whole Sweet Potato Peeled and Chopped into 1" cubes
  • 1 whole Red Onion Chopped
  • 15 oz Rotel Tomatoes and Green Onions
  • 1/2 Cup salsa
  • 1 Tbs Garlic Powder
  • 1 tsp salt
  • 1 tsp pepper
  • 1 Tbs bacon grease
  • 2 Tbs cider vinegar

Instructions

  • Add all of the ingredients EXCEPT the cider vinegar to the bowl of a crockpot and give it a good stir.
  • Set crockpot on low, put lid on and allow to cook for 8 hours. The soup will be ready in 8-10 hours. Add the cider vinegar 30 minutes before serving dish.

Video

Notes

  • It's fine to use dried lentils and pour them straight into your crockpot, however, this dish will be ready much faster if you presoak the lentils per the package directions. There's no change in taste, its just ready quicker.
  • This does take quite a long time to cook in the slow cooker. What I often do is to set the cooker on high, check the results after 4 hours and then adjust the cooking temp to low if things seem to be going well. Check again in a couple of hours and then set to "warm" when it is done.
  • Make this dish without a slow cooker by using a dutch oven in a 350 oven for 2 hours.
  • Make this dish quickly by using precooked lentils, cut the sweet potato into small cubes and precook the sweet potato in broth. Add the cooked lentils and the other ingredients and heat through.
Substitutions
  • Better than Bouillon - To use chicken broth instead, replace the BTB and water with chicken broth.
  • Bacon Grease - 1 Tbs vegetable or olive oil and 1/2 tsp liquid smoke.
  • Carrots/Celery and Onion - can use frozen versions.
  • Garlic Powder - 4 cloves minced garlic or 2 Tbs jarred minced garlic.
  • Rotel - same size can of diced tomatoes and a 4 oz can of green chilis.
  • Apple Cider Vinegar - same amount of white vinegar or lemon juice.
  • Red Onion - OK to use any other sweet onion. 
PRO TIP: 
Serve with a dollop of sour cream or plain white yogurt over the top - you won't be sorry!

Nutrition

Serving: 0.5cup | Calories: 214kcal | Carbohydrates: 35g | Protein: 14g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 458mg | Potassium: 727mg | Fiber: 16g | Sugar: 4g | Vitamin A: 2941IU | Vitamin C: 9mg | Calcium: 68mg | Iron: 4mg