Creamy Lentil Soup🍖 Main

Name: Creamy Lentil Soup
Prep time: 10 min
Cook time: 255 min
Total time: 265 min
Yield: 6 servings
Ingredients: 1 russet potato, peeled and diced; 6 cups chicken broth; 4 ribs celery, sliced; 3 carrots, sliced; 1 cup dried green lentils; 1 tsp Italian seasoning; 3 cloves garlic, chopped; salt and black pepper to taste; 1 (14.5 oz) can diced tomatoes with juices; 1 tsp red wine vinegar

A comforting lentil stew made effortlessly in your crockpot, featuring soft vegetables and tangy tomatoes, then quickly pureed for a velvety, satisfying meal.

By Marcus Rivera, Kitchen Tips Editor

Prep: 10 minCook: 255 minServes: 6

soup slow cooker lentils vegetarian-adaptable healthy comfort food

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A great soup is one of the most satisfying things you can cook at home — it fills the kitchen with warmth and aroma, makes the house feel lived-in, and yields enough to feed a crowd or stock the freezer. This creamy lentil soup is a recipe worth learning well, because you will want to make it every time the weather turns cool or you need a reliable, comforting meal.

Add the garlic after the other aromatics have softened — it burns faster than onions and can turn bitter if it hits high heat for too long.

This soup tastes even better the next day after the flavors have had time to deepen overnight. It freezes beautifully in individual portions, making it an excellent meal-prep option. Serve it with crusty bread or a simple green salad for a complete meal.

Ingredients

1 russet potato, peeled and diced
6 cups chicken broth
4 ribs celery, sliced
3 carrots, sliced
1 cup dried green lentils
1 tsp Italian seasoning
3 cloves garlic, chopped
salt and black pepper to taste
1 (14 1/2 oz) can diced tomatoes with juices
1 tsp red wine vinegar

Nutrition (Per 6 servings)*

175

Calories

11g

Protein

31g

Carbs

Fat

12g

Fiber

919mg

Sodium

* AI-estimated values only — not a substitute for professional nutrition labeling.

Instructions

Peel and dice the potato and add it to the bottom of a 6-quart slow cooker.
Add chicken broth, celery, carrots, lentils, Italian seasoning, and garlic. Stir to combine.
Cover and cook on HIGH for 4 to 6 hours or LOW for 6 to 8 hours, until tender.
Stir in diced tomatoes and red wine vinegar. Cook 15 minutes more. Taste and season with salt and pepper if needed.
Using an immersion blender (see notes for a regular blender) pulse the soup a few times to create a thicker creamy texture.