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Slow-Cooker Lentil Vegetable Soup

This tasty lentil soup makes a hearty, healthy meal, and it couldn't be easier to make--quickly sauté some vegetables and add them with the remaining ingredients to your slow cooker.


  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 ribs celery, diced
  • 2 cloves garlic, minced
  • 3 ounces Veggie-Stock Gold® (or Glace de Poulet Gold®) dissolved in 8 cups hot water
  • 1 pound brown lentils
  • 1 28-ounce can diced tomatoes with their juices
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and ground black pepper


  1. Warm the olive oil in a skillet over medium heat.  Add the onions, carrots, and celery and cook until the vegetables have softened, about 5 minutes.  Add the garlic and cook 1 more minute.  Transfer the vegetables and any juices to a 5- to 6-quart slow cooker.
  2. Add the next 6 ingredients, cover the slow cooker, and cook on low for about 8 hours.
  3. Stir the soup well and season to taste with salt and pepper.
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Classic French Stocks and Sauces