This Crockpot Vegetarian Lentil Potato Soup is the kind of recipe you can throw together in the morning and come home to something warm, hearty, and absolutely comforting.
It’s made with simple pantry staples, packed with flavor, and it’s naturally vegan and gluten-free.
Plus, it’s a one-pot meal that practically cooks itself.
I’ve made this so many times for potlucks, busy weekdays, and cold evenings when all I want is a big bowl of something cozy.
What You’ll Need
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 teaspoon ground cumin
- ½ teaspoon dried thyme
- 1 teaspoon smoked paprika
- ½ teaspoon salt (plus more to taste)
- ½ teaspoon black pepper
- 1 cup brown or green lentils, rinsed
- 2 medium potatoes, peeled and diced
- 1 (14.5 oz) can diced tomatoes, with juices
- 6 cups vegetable broth
- 1 bay leaf
- Juice of ½ lemon (added at the end)
- Fresh parsley, chopped (optional for garnish)
Why I Love This Recipe
This is one of my go-to “set it and forget it” meals. I’ll prep everything in the morning, toss it in the crockpot, and by dinner I’ve got a hot, comforting bowl of soup waiting for me.
- You don’t need to sauté anything (unless you want to)
- Makes a big batch — perfect for leftovers
- Clean ingredients with bold, cozy flavor
- Lentils make it hearty and satisfying without needing meat
- Freezer-friendly
Servings + Cook Time
Serves: 4–6
Cook Time: 6–8 hours on low, or 3–4 hours on high
Macros (Per Serving – Based on 6 Servings)
- Calories: 230
- Protein: 12g
- Carbs: 36g
- Fat: 4g
- Fiber: 11g
Why This Recipe Works (Quick Science)
Slow cooking lets the lentils break down just enough to thicken the soup while keeping the potatoes tender but intact. The long simmer gently develops the flavor of the spices, while the lemon at the end keeps the soup fresh.
Common Mistakes
- Not rinsing lentils — they can be dusty or gritty
- Overcooking on high heat — check around 3 hours so the potatoes don’t go mushy
- Adding lemon too early — it can dull the flavor if it cooks too long
What to Serve With
- Sourdough toast or garlic bread
- A simple green salad
- Roasted veggies on the side
- A dollop of Greek yogurt or sour cream on top for creaminess
FAQ
Can I add all ingredients at once?
Yes! That’s the beauty of this recipe — no sautéing needed unless you want extra flavor.
Can I use red lentils?
Yes, but they’ll cook faster and break down more. The soup will be smoother and a bit thicker.
Does this freeze well?
Definitely. Cool completely before freezing in airtight containers for up to 3 months.
Do I need to stir during cooking?
Nope, just leave it alone. But if you’re around, giving it a stir halfway through doesn’t hurt.
Substitutions + Variations
- Use sweet potatoes instead of regular
- Swap lentils for red or French green lentils
- Stir in spinach or kale at the end
- Add a pinch of red pepper flakes for heat
- Stir in 1–2 tablespoons tomato paste for deeper flavor
Tools You’ll Need
- Crockpot (slow cooker)
- Cutting board + sharp knife
- Vegetable peeler
- Measuring cups and spoons
- Citrus juicer (optional)
- Wooden spoon or ladle
Make Ahead Tips
- Chop all veggies 1–2 days ahead and store in the fridge
- Rinse lentils and keep them ready in a sealed container
- Add everything to the crockpot insert the night before and refrigerate — just pop it in and cook in the morning
How to Make Vegetarian Lentil Potato Soup in the Crockpot
Step 1: Prep your veggies
Dice 1 onion, mince 2 garlic cloves, peel and dice 2 carrots and 2 celery stalks, and peel and dice 2 medium potatoes.
Step 2: Add everything to the crockpot
Into the crockpot, add the prepped veggies, 1 cup rinsed brown or green lentils, 1 (14.5 oz) can diced tomatoes with juices, 6 cups vegetable broth, 1 teaspoon cumin, ½ teaspoon thyme, 1 teaspoon smoked paprika, ½ teaspoon salt, ½ teaspoon pepper, and 1 bay leaf. Give it a stir to mix.
Step 3: Cook
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until lentils and potatoes are tender.
Step 4: Finish with lemon juice
Once cooked, remove the bay leaf and stir in juice from ½ lemon. Taste and adjust salt or pepper as needed.
Step 5: Serve
Ladle into bowls, sprinkle with fresh parsley if desired, and serve hot with crusty bread.
Leftovers + Storage
Let soup cool completely, then store in the fridge for up to 4 days. Reheat on the stove or in the microwave. You can also freeze it for up to 3 months — just thaw overnight in the fridge and warm it up when you’re ready.
Wrap-Up
This crockpot lentil potato soup is one of those recipes you’ll come back to again and again. It’s easy, healthy, and full of flavor with barely any work. If you try it, let me know how it turned out for you — and drop any questions or tips in the comments!