Slow Cooker Lentil Soup

vegetable detox soup
Vegetable detox soup
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For slow cooker:
2 cups Butternut squash peeled, cubed
2 cups Carrots peeled, sliced
2 cups Potatoes chopped
2 cups Celery sliced
1 cup Green lentils rinsed and drained
¾ cup Yellow split peas rinsed and drained
1 Onion chopped
5 cloves Garlic minced
2 tsp Herbes de Provence
1 tsp Salt or more to taste
8–10 cups Vegetable stock
2–3 cups Baby spinach
1 cup Parsley chopped
¼ cup Olive oil rosemary olive oil or other herb-infused oil
1-2 tsp Red wine vinegar or lemon juice

Nutritional information

  • For slow cooker:

  • Garnishes:

Slow Cooker Lentil Soup


This simple and delicious Slow Cooker Lentil Soup is the ultimate vegetable detox soup. Chock-full of healthy vegetables, rich in dietary fiber and protein lentils and yellow split peas, and infused with herbs de Provence, this unique lentil soup is flavorful and full of texture. It warms and satisfies without being heavy. All made in a slow cooker, it’s super simple and low-effort too.

To make the soup, add all the ingredients, along with the vegetable stock, dried herbs, and salt, to the bowl of your slow cooker. Cover and cook on low for 7 to 8 hours or on high for 5 to 6 hours. Once the lentils and yellow split peas are tender, remove the lid and transfer about 4 cups of soup to a blender. Add in the herb-infused olive oil and pulse until almost smooth. Return the blended portion of soup back to the slow cooker and stir in the baby spinach and chopped parsley. Turn the slow cooker off and let stand for 5 minutes before serving. I always add a splash of red wine vinegar or a squeeze of lemon juice to add a tangy zip of acidity. Serve hot and enjoy!

To make the Slow Cooker Lentil Soup, you will need the following ingredients:

Ingridiens for Slow Cooker Lentil Soup

Steps to make Slow Cooker Lentil Soup


Place vegetables, lentils and peas in slow cooker


Place 2 cups cubed butternut squash, 2 cups sliced carrots, 2 cups chopped potatoes, 2 cups sliced celery, 1 cup green lentils, ¾ cup yellow split peas, 1 chopped onion, and 5 minced garlic cloves, 2 teaspoons herbs de Provence, and 1 teaspoon salt in the bowl of a slow cooker.


Add vegetable stock


Pour over 8 to 10 cups vegetable stock and stir.




Cover and cook on high for 5-6 hours or on low for 7-8 hours, keeping the lid on.


Partially blend


Transfer about 4 cups of soup to a blender and add ¼ cup olive oil. Pulse gently until almost smooth and creamy.


Add blended soup back to slow cooker


Add the blended soup back to the pot and stir to combine.


Add spinach and parsley


Stir in 2-3 cups baby spinach and 1 cup chopped parsley. Turn the slow cooker off and let stand for 5 minutes before serving. Season the soup with 1-2 teaspoons sherry or red wine vinegar or a squeeze of lemon juice.



Serve hot and enjoy!

Make this Slow Cooker Lentil Soup recipe and enjoy a bowl of nutritious soup that’s low on effort and high on flavor. It’s full of nourishing ingredients, plant-based protein, and antioxidants that help provide a detoxifying effect. Made it? Let us know! Tag @cookmerecipes on Instagram and hashtag it #cookmerecipes

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

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Recipe Reviews

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Total Reviews: 1

Lentil soup is really good, works great in the slow cooker for sure. I add kale sometimes. Thanks for sharing the recipe!

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