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Crock-Pot Lentil Vegetable Soup

Crock-Pot Lentil Vegetable Soup

  • Author: Heather Lasco, RD
  • Total Time: 5 hours and 15 minutes
  • Yield: 10 1x


This crock-pot lentil vegetable soup is savory and comforting for cool fall or winter evenings.


  • 4 carrots, peeled and diced
  • 4 celery stalks, diced
  • 6 yellow potatoes, diced
  • 1 onion, diced
  • 4 garlic cloves, chopped
  • 2 (14.5 oz) can fire roasted diced tomatoes (no salt added)
  • 1 1/2 cups dried brown lentils
  • 4 cups vegetable broth
  • 2 cups water
  • 1/3 cup sun dried tomato pesto
  • 2 bay leaves
  • 2 tbsp Italian seasoning
  • Salt & Pepper
  • 5 oz (about 34 cups) baby spinach
  • Parmesan cheese, shredded (optional for garnish)
  • Lemon, sliced and squeezed over the top (optional)


  1. Place carrots, celery, potatoes, onion, tomatoes, lentils, pesto, bay leaves, and Italian seasoning in a crock pot.
  2. Cook for 8-10 hr on LOW or 4-5 hrs on HIGH.
  3. Once the cooking time is up add stir in spinach and cook for another 5 minutes or so.
  4. To serve garnish with parmesan and a squeeze of fresh lemon juice. Enjoy!


If you make a large batch this soup can be frozen.

  • Prep Time: 15 minutes
  • Cook Time: 5 hours
  • Category: Soup, Side dish, Dinner, Lunch

Keywords: Crock-Pot Lentil Vegetable Soup, gluten free, vegetarian friendly, lentil recipe, winter soups, fall soups, easy crock pot meals, slow cooker soups, fall dinner, winter dinner, soup for lunch, vegetable soup