Slow Cooker Lentil Soup



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Another hearty filled-bowl recipe, and another slow cooker one, too- because what else is a busy mama to make in the heart of winter? I surely do not crave heaping salads when there is frost on the ground. But rest assured, healthy mama, there are other ways to get in your veggies in a warm, comforting way even in the dead of winter. This lentil soup is one I’ve been making for years. It’s hearty and filling, packed with fiber, iron and b-vitamins from the lentils and with simple seasonal ingredients (carrots, celery and onions- you can use fresh or canned tomatoes) it’s a soup you could easily make every single week.

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Slow Cooker Lentil Soup

  • Author: Kristin Dovbniak
  • Prep Time: 5
  • Cook Time: 4 hours
  • Total Time: 4 hours 5 minutes
  • Yield: 4-6 1x



1 tbsp avocado or olive oil (if using Instant Pot)
1 medium onion, diced
2 medium carrots, peeled and diced
2 stalks celery, diced
2 cloves garlic, minced
1 sweet potato, peeled and diced
1 can diced tomatoes
2 tsp herbs de Provence
1/2 tsp sea salt
1 1/2 cups green or brown lentils
4 cups chicken or vegetable broth
2 cups finely chopped spinach or kale (optional)


Slow Cooker: 

  1. Add all ingredients through sea salt to slow cooker.Cook on high 3-4 hours or low 6-8 hours.

  2. In the last 10-20 minutes of cooking, remove cover, add greens and stir to wilt. Finish cooking, season to taste and serve hot.

Instant Pot: 

  1. Heat instant pot to sautée. Add oil. Once hot, add onion, carrots and celery and a pinch of salt and cook until starting to soften. Stir in garlic.
  2. Add sweet potato, diced tomato, seasoning, salt and lentils. Stir in broth.
  3. Cover, seal and cook for 20 minutes. Remove lid, stir in greens (if using). Season to taste and serve.


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