Slow Cooker Cardiac-Friendly Vegetable Lentil Soup

By AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

A heart-healthy, slow-cooked lentil soup packed with nutrient-rich vegetables and aromatic herbs, perfect for a comforting and wholesome meal. This American-inspired soup recipe (vegetarian), ready in about 255 minutes, pairs dry green lentils, carrots, celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup rinsed dry green lentils
• 2 medium, peeled and diced carrots
• 2, diced celery stalks
• 1 large, diced yellow onion
• 3 minced garlic cloves
• 14 oz can diced tomatoes (canned, no salt added)
• 4 cups low sodium vegetable broth
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp crushed dried rosemary
• 1 bay leaf
• 1/2 tsp black pepper
• 2 tbsp chopped, for garnish fresh parsley
• 1 tbsp fresh lemon juice

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Instructions

1. Step 1: In a skillet, heat 1 tbsp olive oil over medium heat. Add 1 large diced yellow onion, 2 diced celery stalks, 2 diced carrots, and 3 minced garlic cloves. Sauté for 5 minutes until softened and fragrant.
2. Step 2: Transfer the sautéed vegetables to a slow cooker. Add 1 cup rinsed dry green lentils, 14 oz canned diced tomatoes (no salt added), 4 cups low sodium vegetable broth, 1 tsp dried thyme, 1/2 tsp crushed dried rosemary, 1 bay leaf, and 1/2 tsp black pepper.
3. Step 3: Stir gently, cover, and cook on low for 7-8 hours or on high for 3-4 hours until lentils and vegetables are tender.
4. Step 4: Remove and discard the bay leaf. Stir in 1 tbsp fresh lemon juice to brighten flavors.
5. Step 5: Ladle soup into bowls and garnish each serving with 2 tbsp chopped fresh parsley. Serve warm with whole grain bread if desired.