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Get your daily dose of goodness in one bowl with this Crockpot Lentil And Mushroom Soup Recipe. Easy to make, filling, and perfect for the whole family.
You may also like my vegan lentil soup and my Lentil salad if you love whole lentils.
Nothing more filling, comforting, and satisfying than this Crockpot Lentil And Mushroom Soup Recipe. I absolutely love any recipes with lentils so this vegetarian whole lentil soup recipe is one of my all-time favorite recipes.
I also happen to love mushrooms so combine both and get this amazing crockpot lentil mushroom soup combo that’s to die for! This simple and easy lentil soup recipe is vegetarian, loaded with fiber, and so tasty. Serve it as a side dish or a light dinner for a nutritious wholesome meal. Cooked in the crockpot but can easily be prepared on your stovetop instead.
Why you will love this recipe
- Nutritious: Loaded with good-for-you ingredients, this slow cooker lentil soup is so good for you.
- Simple and easy: This vegetarian whole lentil soup recipe is quite easy to make, especially when it is prepared in the crockpot.
- So tasty: Having only one bowl of this crockpot lentil soup will be hard.
Ingredients you will need
- Olive Oil: Any other oil will work, try avocado oil.
- Sweet Onion: If you don’t have white sweet onions, use whatever you already have on hand.
- Carrots sliced: use fresh and not canned carrots.
- Garlic Cloves: try to use fresh garlic cloves, but if you are in a pinch you may use 1 tablespoon of garlic powder.
- Celery stalks: If you do not like celery use another veggie you like or skip it.
- Button Mushrooms: halved or quartered if too big
- Dried Brown or Green Lentils: do not use the orange-looking lentils.
- Bell pepper: I used red, but you may use yellow or orange.
- Low Sodium Broth: any broth will work, but use vegetable broth to keep this meal vegetarian. Otherwise, chicken broth will work.
- Italian Seasoning: if you do not have Italian seasoning, use 1 tsp thyme, 1 tsp oregano, and 1 tsp parsley.
- Sea salt and pepper, to taste
- 1 Lemon: zest and juiced
- Grated Parmesan Cheese: grate your own or use store-bought.
- Fresh thyme to garnish
How to make crockpot lentil soup
- Add all the ingredients, except for Parmesan cheese, lime juice, and zest to the slow cooker.
- Cook on LOW for 7-8 hours, or HIGH for 3-4 hours.
- Once the time is up, stir in the remaining ingredients: Parmesan cheese, lime juice, and zest.
- Season with salt and pepper to taste, and garnish with fresh thyme and more lemon or lime if desired. Enjoy while hot!
Recipe notes and tips
- Serve with any crusty or garlic bread.
- Top the whole lentil soup with crushed red pepper, or chopped fresh parsley.
- Feel free to add in some crushed or diced tomato if you want to make it a bit more tomato based.
- Do use fresh Green whole lentils and not red lentils.
Storing and Reheating
- Storing: Store your leftover crockpot lentil soup in a sealed container in the fridge for up to 4 days. You can also freeze for up to 4 months.
- Reheating: Reheat in a saucepan over medium heat or use the microwave to reheat a single serving.
Frequently asked questions
Most lentil soups recipes call for the same kinds of lentils. There are 5 types of lentils that are usually used: Brown Lentils, Green Lentils, Red Lentils, Yellow Lentils, and Black Lentils. Brown lentils are what’s most commonly used with soups unless you make crushed lentil soup then you go for the red or yellow lentils which cook much faster than the green, brown, and black lentils.
Technically, No. The basic lentil soup recipe isn’t high in calories. A typical or traditional lentil soup recipe will have about 130-150 calories per cup. What you put on your lentil soup will determine how high the calorie content will be.
Store leftover lentil soup in a sealed container in the fridge for up to 4 days. You may freeze lentil soup for up to 3 months. Reheat in the microwave when ready to serve.
More soup recipes
- Sausage and White Bean Soup
- Italian Chicken And Bean Soup
- Mexican Chicken Soup Recipe
- Creamy Vegetable Soup
- Chicken Lemon Rice Soup
- Vegan Spicy Sweet Potato Soup
- Slow Cooker Split Pea Soup
- Chilli Chicken Tortilla Soup
- Healthy Broccoli Cheddar Soup
Recipes you may also like
- French Onion Pasta
- Mongolian Beef Stir Fry
- Baked Harissa Chicken
- Shrimp Creole Recipe
- Creamy Tuscan Salmon
- Shrimp Burrito Bowl
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Crockpot Lentil Soup Recipe
Equipment
- Crockpot
Ingredients
- 1 Tbsp Olive Oil
- 1 Large Sweet Onion, diced
- 2 medium Carrots, sliced
- 1 Bell Pepper, red, yellow, or orange
- 3 Garlic Cloves, pressed
- 2 Celery stalks , sliced
- 1 lb Button Mushrooms, halved or quartered if too big
- 1.5 Cup Dried Brown or Green Lentils, rinsed
- 8 Cups Low Sodium Broth
- 1 Tbsp Italian Seasoning
- Sea salt and pepper, to taste
- 1 lemon, zest and juiced
- 1/2 Cup Grated Parmesan Cheese
- Fresh thyme to garnish
Instructions
- Add all the ingredients, except for Parmesan cheese, lime juice and zest to the slow cooker.
- Cook on LOW for 7-8 hours, or HIGH for 3-4 hours.
- Once the time is up, stir in the remaining ingredients: Parmesan cheese, lime juice, and zest.
- Season with salt and pepper to taste, and garnish with fresh thyme and more lemon or lime if desired. Enjoy while hot!
Notes
- use any oil of choice
- you may add any other veggies
- chop mushrooms smaller if you like
- to keep this vegetarian use vegetable broth.
- for a vegan option: use dairy-free cheese or skip it entirely.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I see you have lemons in the photo, but limes are listed on the recipe. Do both work or does lemon taste better than lime? Thanks!
its lemons. I changed it
This is not vegetarian unless vegetable broth is used!
It looks like in the picture some red bell pepper or chili pepper was used. Did you decide to omit this from the recipe? I don’t see any on the list.
Hi There, I used it and just forgot to add it on there. Fixed.
Delicious healthy high protein and meatless meal! I made this recipe today and I’ll definitely be making it again. I used a lemon instead of lime and I didn’t add the cheese. So good!
Thanks Darryl. I appreciate the feedback