Slow Cooker Lentil Soup

    8 hours 10 mins

    A quick lentil soup with ham, fragrantly spiced with caraway and nutmeg. Tastes great the next day and freezes well too. You can also make this soup in no time using a slow cooker.

    121 people made this

    Serves: 8 

    • 440g (2 cups) dried brown lentils, rinsed and drained
    • 750ml (3 cups) chicken stock
    • 1 bay leaf
    • 3 medium carrots, chopped
    • 2 stalks celery, chopped
    • 1 onion, chopped
    • 150g cooked ham, cubed
    • 1 teaspoon Worcestershire sauce
    • 1 clove garlic, crushed
    • 1/4 teaspoon freshly grated nutmeg
    • 1/4 teaspoon caraway seed
    • 1/2 teaspoon celery or traditional salt
    • handful chopped fresh parsley
    • 1/2 teaspoon ground black pepper

    Prep:10min  ›  Cook:8hr  ›  Ready in:8hr10min 

    1. Place lentils in a 5 to 6 litre slow cooker. Add chicken stock, bay leaf, carrots, celery, onion and ham. Season with Worcestershire sauce, garlic, nutmeg, caraway seed, choice of salt, parsley and pepper.
    2. Cover, and cook on Low for 8 to 10 hours. Remove bay leaf before serving.

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    Reviews in English (97)


    I'm rating this a four due to the wonderful flavor, however, I'm giving it a three for the amount of liquid stated. I agree with others that three cups of broth is certainly not enough. I've been making lentil soup for many years and I know how quickly the lentils absorb the liquid. I made my own stock with a leftover carcass and had to keep added canned broth. I'm German, so the recipe title is what attracted me to view it and I really loved the caraway seed addition as it gave the soup a really nice flavor. In lieu of the parsley, I used kale and added more seasonings than stated. Very good recipe but please keep an eye on it. Thanks Claire!  -  09 Oct 2006  (Review from Allrecipes US | Canada)


    I thought it was a little bland so I used kielbasa instead of ham and added a cup of crushed tomatoes and a tablespoon of apple cider vinegar. Now that's a great lentil soup!  -  19 Oct 2001  (Review from Allrecipes US | Canada)


    The recipe can easily be a 5 star recipe by simply adding a couple more cans of chicken broth. The recipe doesnt call for enough stock as written. I cooked it on the stove and it took about an hour or so. I used 4 cans of broth which created a very thick soup- it could have easily taken another can. The flavor is great however, and i do recommend it. One other thing, i might also use low sodium broth as it is a little salty.  -  30 Sep 2006  (Review from Allrecipes US | Canada)