Slow Cooker Lentils

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Diana Rattray
Updated 06/20/19
Lentil Soup
Geri Lavrov / Getty Images
  • Total: 3 hrs 30 mins
  • Prep: 30 mins
  • Cook: 3 hrs
  • Yield: 1 Pot (8 to 10 Servings)
Nutritional Guidelines (per serving)
309 Calories
9g Fat
41g Carbs
19g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 1 Pot (8 to 10 Servings)
Amount per serving
Calories 309
% Daily Value*
Total Fat 9g 11%
Saturated Fat 4g 22%
Cholesterol 22mg 7%
Sodium 350mg 15%
Total Carbohydrate 41g 15%
Dietary Fiber 7g 25%
Protein 19g
Calcium 230mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These tasty lentils are full of flavor and are slow cooked with garlic, tomatoes, carrots, and celery, and then topped with shredded cheddar cheese. 

Ingredients

  • 1 pound lentils (rinsed and picked over)
  • 2 cups chopped onions
  • 2 cloves garlic (minced)
  • 2 cups canned tomatoes (chopped, with liquid)
  • 2 1/2 cups chicken or vegetable broth
  • 2 large carrots (sliced)
  • 1/2 cup sliced celery
  • 1 bell pepper (chopped)
  • 2 tablespoons fresh chopped parsley
  • 1 dried bay leaf
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground marjoram
  • 1/8 teaspoon leaf sage (crumbled)
  • 1/8 teaspoon dried leaf thyme
  • 8 ounces shredded Cheddar cheese

Steps to Make It

  1. Gather the ingredients.

  2. Place all ingredients, except the cheese, in the slow cooker and cook on the HIGH setting for 2 1/2 to 3 hours, or until the lentils are tender.

  3. Stir in the cheese until it is melted.

  4. Serve hot, topped with more cheese if desired.

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