Slow Cooker Vegan Lentil Soup (Crockpot Recipe)

Set-and-forget Lentil Soup (Crockpot Recipe) for cosy nights; vegan, hearty, and freezer-friendly.

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Jump to:

• Ingredients
• Instructions
• 📖 Recipe
• Serving Suggestions
• Storage, freezing & reheating
• Substitutions and Variations
• Nutrient information (at a glance)
• FAQ's
• 💬 Comments

When soup season hits, I love anything I can throw in the crock pot and forget about until dinner. This Lentil Soup (Crockpot Recipe) is exactly that: a comforting, plant-based staple that simmer away while you get on with your day, and delivers a big, hearty meal the whole family will love.

Ingredients

You'll use everyday bits you can pick up in any UK supermarket: olive oil, onions, tomatoes, vegetable broth/stock (stick with veg stock for a vegetarian dish-skip beef stocks or chicken broth to keep it vegan), red lentils, a mix of herbs and spices, and a splash of plant milk to make it silky without coconut milk.

Lentils are brilliant for plant-based protein and fibre; a generous bowl typically provides around 16-20g of protein depending on portion size and the type of lentils used (green lentils, red lentils or brown lentils all work, though textures vary). Store any leftover soup in an airtight container-this slow cooker recipe is perfect for a big batch and meal prep next time.

You will need...

• olive oil
• onions
• ground cumin
• chilli flakes
• ground black pepper
• red lentils
• fresh basil
• fresh thyme leaves
• fresh oregano leaves
• vegetable stock
• canned chopped tomatoes
• tomato purée (tomato paste)
• sugar
• plant milk (your favourite plant milk)

For exact quantities see the recipe card below.

Instructions

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Print

📖 Recipe

Serving Suggestions

• Ladle into warm bowls and serve with crusty bread and a green side salad for a hearty meal.
• Add a swirl of extra plant milk, a squeeze of lemon or red wine vinegar, and a scatter of chopped cilantro or basil.
• Love cozy soups? Pair this with a tray of roasted veggies or simple air-fried potatoes on busy weeknights.
• Spoon your soup into bowls, add a sprinkle of vegan parmesan or nutritional yeast, and serve with warm crusty bread. It's the perfect weeknight meal after a long time at work or school.

Storage, freezing & reheating

Cool completely and store in an airtight container in the fridge for up to 4-5 days, or freeze for up to 3 months. Reheat gently on the hob, thinning with a splash of vegetable stock if needed.

Substitutions and Variations

Italian seasoning twist: Swap the fresh herbs for 1½ teaspoon Italian seasoning and finish with a splash of red wine vinegar for brightness.

Curried lentil soup: Stir through 2 teaspoon curry powder and ½ teaspoon garam masala; add diced sweet potato for extra body. For a creamier finish, blend a ladle or two with an immersion blender and stir back in.

Leafy greens: Fold in chopped kale or spinach for the last 10-15 minutes so they stay vibrant.

Smoky heat: Add a minced chipotle pepper in adobo sauce.

"Cheesy" finish: Sprinkle with vegan parmesan or a spoon of nutritional yeast.

Instant Pot lentil soup: 10 minutes at high pressure, natural release, then season to taste-handy when you don't have a long time for slow cooking.

Nutrient information (at a glance)

Lentils are naturally rich in fibre, iron and plant-based protein. A hearty serving of this soup generally lands around the mid-teens to ~20 grams of protein, depending on the type of lentils and portion size. Daily values will vary; treat these as available nutrient data for personal consumption only. If you follow a medically restrictive diet or specific calorie diet, speak with a professional before making changes.

FAQ's

If you're after an easy crockpot lentil soup that's hands-off, family-friendly, and packed with plant-based protein, this one's a keeper. Batch-cook it on Sunday, freeze half for later, and you've got cosy lunches covered. I can't wait to hear how you make this Lentil Soup (Crockpot Recipe) your own-tag me with your variations!

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