Healthy Slow Cooker Lentil and Vegetable Soup Recipe | Yummly
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Healthy Slow Cooker Lentil and Vegetable Soup

Jane Ziemer: "Followed the recipe and it was perfect." Read More
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  • 1 1/2 cups red lentils
  • 4 large carrots (peeled and chopped)
  • 1 red bell pepper (chopped)
  • 2 celery stalks (chopped)
  • 1/2 kale (a bunch of, about 4 leaves stems removed and chopped)
  • 2 russet potatoes (peeled and chopped)
  • 1 jalapeno (chopped, optional)
  • 2 garlic cloves (pressed)
  • 1/2 onion (chopped)
  • 1 teaspoon salt
  • 1 teaspoon parsley
  • 1/2 teaspoon paprika
  • 1/2 teaspoon oregano
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon cayenne pepper
  • 6 1/2 cups vegetable stock
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    NutritionView More

    Sodium52% DV1250mg
    Fat0% DV0g
    Protein25% DV13g
    Carbs15% DV45g
    Fiber60% DV15g
    Calories230Calories from Fat
    Total Fat0g0%
    Saturated Fat0g0%
    Trans Fat
    Calories from Fat
    Total Carbohydrate45g15%
    Dietary Fiber15g60%
    Vitamin A160%
    Vitamin C50%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Jane Ziemer 23 days ago
    Followed the recipe and it was perfect.
    Kathryn Slezak 3 months ago
    Delicious! Super hearty. Easy to make. Delicious. Perfect for a cold day, or when you’re craving a homey-type meal. Yum!
    Titi Agboluaje 4 months ago
    Was too watery for my likening. Used the amount in the recipe but it was far too watery.
    L a year ago
    This was even more flavorful than I thought it was going to be! I stuck to the recipe almost exactly, and topped with a dollop of sour cream. Delicious
    Hank Hill a year ago
    Nice kick thanks to all the jalapeño seeds I left in. My kale apparently had the wrong expiration date, so I missed out on that, but my experience with kale in soup is that it needs to be added fresh when you eat the soup or it gets slimy. No one else in my family will eat this, but I wasn’t planning to share it anyway.
    The soup turned out great!
    Texas2017 a year ago
    This soup is delicious and so healthy! The red lentils were more enjoyable to me than brown If you don’t like too much heat, you might want to start with less cayenne. I used spinach as I’m not a kale fan and I didn’t bother pealing the potatoes.
    Costello 2 years ago
    I cooked this recipe mostly on low heat, perhaps one or two hours on high so it did not get mushy. It was excellent!
    Karen G. 2 years ago
    It tastes great and is really easy to make.
    Ri Ri 2 years ago
    Amazing!! I used shredded cabbage instead of kale. Cooked it on low for 10 hours. Didn’t go very creamy so I used a stick blender to smooth it out a bit. Kept it but chunky. Tasted sooooo nice. Healthy and filling. Even my carnivore boyfriend liked it. 🙏🏻😂
    Lauren 2 years ago
    This soup is DELICIOUS!!! The only thing I changed was less broth.
    Jen 2 years ago
    So good!! I will definitely be making this again!!
    Alex 2 years ago
    love it! loved all the fresh ingredients, loved the explosion of color (even after cooking), loved the heartiness of the texture (reducido considering it's vegetarian). Particularly loved the little bit of kick of the fresh jalapeño (I took out the seeds.. and wore nitrile gloves while preparing.. suggest you all do the same).
    Kat Evans 3 years ago
    Very delicious soup! You can add whatever you want to it. I did not use red lentils (didn't realize that's what it called for when I bought them) so the soup turned out a bit brothy. I added cherry tomatoes, cannoli beans, black beans, and different spices. I also replaced russet potatoes with baby potatoes and large carrots with chopped baby carrots.
    Yummy indeed! Highly recommend and easy to alter ingredients with what you have.
    Robin 3 years ago
    Tasty but needed more flavor, will add another jalapeño next time and maybe change up the spices, enjoyed with or without sour cream.
    Jamie Ling-Ling 3 years ago
    Very nice. Tasty and great for winter.
    Kerstin Parker 3 years ago
    Great. Left out the tators and added ham. Awesome!
    Shannon D. 3 years ago
    absolutely love it! i pureed all the vegetables and than put the cooked stewed beef in. delicious
    Scott 3 years ago
    It was really good! Definitely worth the wait and work!
    Jordan B. 3 years ago
    Easy. Flavorful. A lot of food.
    Helen 3 years ago
    Great flavor kids loved it!
    Kobus 3 years ago
    Delicious! So easy to prepare and has great flavor.
    Boonda 3 years ago
    Yummy. Hearty. Will make again.
    Jason 3 years ago
    It was very tasty however the soup was a little more watery than I expected. I did 2/3 red lentils and 1/3 brown and the texture was more like a thin vegetable soup than thick and creamy like the picture suggests. I would recommend doubling the potato and jalapeno...will cook again.
    Lexi P. 3 years ago
    Def don’t leave out the “heat.” It ends up pretty mild, even with half a jalapeño. We have a small child, so I was worried it would be too hot, but it wouldn’t have been. It needs that spice to add some depth. It was really good, though! Easy and full of healthy veggies. We didn’t do sour cream, and it tasted fine.
    Rachelle McGonigal 3 years ago
    Super tasty... definitely making again!
    ace 3 years ago
    I just made this yesterday! Since we're eating only plant based (Dr. McDougall) we don't add any sour cream... and this soup is still awesome! I definitely recommend the low for 8 hours instead of on high for 5.
    Rebecca 3 years ago
    Delicious! The sour cream is the perfect topper
    Joe 3 years ago
    It turned out great. I will make this again. I also added a little cheddar cheese when serving.