Slow Cooker Lentil Soup {broth based recipe}

Serves: 4


  • ½ cup (100 grams) French lentils, picked over
  • 3 to 4 cups vegetable broth (I used corn broth)
  • 2 carrots, peeled & diced
  • 2 celery ribs, diced
  • 1 small onion, diced
  • 1 tablespoon basil pesto (optional)
  • Sea salt, to taste
  • Extra virgin olive oil


  1. Add the lentils, broth, carrots, celery, and onion to your slow cooker.Season with salt. Be generous with the salt, especially if using store bought vegetable broth, which I find to be severely under-seasoned—I use anywhere from 1 to 2 teaspoons. Give everything a good stir.
  2. Set the slow cooker to LOW, and walk away for 8 to 12 hours. Okay, if you happen to be home, of course, you can peek, and give it a stir every few hours. The soup is ready to eat after 8 hours, but those extra 4 hours of simmering add a real depth of flavor (and means it’ll be ready just in time for dinner if you pop the ingredients in the slow cooker at 7:00am).
  3. When ready to serve, ladle the soup into deep bowls. Stir in a bit of pesto, Swirl a bit of olive oil over the soup, and enjoy!