How to Cook Lentils in the Crockpot
Learning how to cook lentils in the crockpot takes about two minutes of work and no soaking. You add lentils, broth and a few aromatics, and a few hours later you have tender lentils for soups, salads and bowls.
8
servings10
minutes4
hoursBrown or green lentils cook low and slow in seasoned broth until tender but still whole. This base batch works for meal prep all week.
Ingredients
2 cups dry brown or green lentils, rinsed and picked over
5 cups low-sodium vegetable or chicken broth
1 small yellow onion, finely diced
3 cloves garlic, minced
1 large carrot, peeled and diced
1 celery stalk, diced
2 bay leaves
1 teaspoon dried thyme
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 tablespoon red wine vinegar
Directions
- Rinse the lentils in a fine strainer under cold water. Pick out any small stones or shriveled bits.
- Add the lentils to a 6-quart slow cooker. Spread them out in an even layer.
- Add the onion, garlic, carrot, celery, bay leaves, thyme, cumin and pepper. Pour in the broth and olive oil.
- Stir once so the spices are mixed through the liquid. Hold the salt until the end.
- Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours.
- Start checking at the shortest time. Brown lentils should be tender with a slight bite, not falling apart.
- Taste a few lentils from different spots in the crock to be sure they are done.
- Remove the bay leaves. Stir in the salt and the vinegar.
- Drain any extra liquid if you plan to use the lentils for salads, or leave it in for a soupy bowl.
- Serve warm, or cool and store for meal prep.
Notes
- French green lentils stay firmer than brown. Red lentils cook too fast and turn to mush, so do not use them here. Swap the broth for water plus a bouillon cube if needed. Cool the batch and keep it in the fridge up to 5 days, or freeze in portions for 3 months.
Why the slow cooker suits lentils
Lentils like gentle heat. On the stove they can go from firm to mush in five minutes, and they scorch if you wander off. In the slow cooker the temperature stays even, so the lentils soften evenly and keep their shape.
You also get more flavor. Lentils soak up whatever they cook in, so a broth with onion, garlic and herbs seasons them all the way through instead of just on the surface.
One cup of dry lentils makes about two and a half cups cooked, so this batch gives you roughly five cups. That is enough for several lunches, and the cost is tiny compared with canned versions.
Picking the right lentils and broth
Brown lentils: The everyday choice. They turn tender in about four hours and hold together for soups and tacos.
Green or French lentils: These stay firmer and a little peppery. Use them for salads and grain bowls.
Red and yellow lentils: These split and dissolve. They are great for dal, but not for this plain batch.
Broth: Use low-sodium so you control the salt. Water works, but the lentils will taste flat without extra seasoning.
Vinegar: A splash at the end brightens the earthy taste. Lemon juice works too.
Tips for lentils that are tender, not mushy
Rinse first: Old lentils carry dust and sometimes tiny stones. A quick rinse in a strainer saves a cracked tooth.
Salt at the end: Salt early can toughen the skins in some batches. Stirring it in after cooking gives soft lentils and an even taste.
Do not overcook: The most common mistake is leaving lentils on LOW for eight hours like a roast. They fall apart by hour six. Set a timer and check at four.
Season in layers: Bay leaf and thyme go in at the start, vinegar and salt at the end. That order gives lentils that taste seasoned, not just salty.
Ways to change the batch
Add a smoked sausage link or a ham bone for a meaty version, or stir in a spoonful of tomato paste for a deeper color. Swap the cumin for curry powder to make a curried pot. Adding canned tomatoes at the start slows the cooking, because acid keeps lentils firm, so stir them in at the end instead.
For a creamier pot, scoop out a cup of cooked lentils and blend them with a splash of broth, then stir that back in. It gives a thick, almost stew-like texture.
How to use a big batch
Spoon the lentils over rice with a fried egg, pile them on baked sweet potatoes, or toss them with chopped cucumber and feta for a cold salad. Add them to soup the last hour of cooking, or mash them with spices for a quick taco filling.
If you cook lentils for the week, keep the toppings separate. A jar of pickled red onion, a lemon wedge, a handful of chopped parsley and a spoonful of yogurt change the same pot of lentils into three different lunches, so nobody gets bored by Thursday.
Storing and freezing cooked lentils
Cool the lentils quickly and store them in the fridge with a little of their cooking liquid for up to 5 days. The liquid keeps them from drying out.
For the freezer, portion into zip bags, flatten them, and freeze up to 3 months. Thaw overnight in the fridge and warm in a pan with a splash of broth.
Lentils thicken as they sit, so loosen them with a little water or broth when you reheat, and taste for salt again before serving.
How to Cook Lentils in the Crockpot at a glance
- Prep time: 10 minutes
- Cooking time: 4 hours
- Servings: 8 servings
- Ingredients: 13, led by dry brown or green lentils, low-sodium vegetable or chicken broth, yellow onion, garlic
Tips for How to Cook Lentils in the Crockpot
French green lentils stay firmer than brown. Red lentils cook too fast and turn to mush, so do not use them here. Swap the broth for water plus a bouillon cube if needed. Cool the batch and keep it in the fridge up to 5 days, or freeze in portions for 3 months.
How to Cook Lentils in the Crockpot FAQ
How long does How to Cook Lentils in the Crockpot take?
How to Cook Lentils in the Crockpot takes 4 hours of cooking after 10 minutes of prep.
How many people does How to Cook Lentils in the Crockpot serve?
This recipe makes 8 servings.
What do I need to make How to Cook Lentils in the Crockpot?
13 ingredients, led by dry brown or green lentils, low-sodium vegetable or chicken broth, yellow onion, garlic. Amounts are in the recipe card above.
