Slow Cooker Lentil Rice Soup

Renee 0

"I know a busy schedule is just the way of life nowadays, so here is a quick slow cooker soup that's super easy and yummy too! Rice, lentils and mixed veggies seasoned with garlic, salt and pepper."

Ingredients 7 h 20 m {{adjustedServings}} servings 261 cals

Serving size has been adjusted!

Original recipe yields 11 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 261 kcal
  • 13%
  • Fat:
  • 1.5 g
  • 2%
  • Carbs:
  • 49.6g
  • 16%
  • Protein:
  • 12.2 g
  • 24%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 699 mg
  • 28%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Place the lentils, rice, carrots, celery, onion, water, broth, garlic powder, ground black pepper and salt in a slow cooker.
  2. Cover and cook on low setting for 7 to 8 hours. Stir in the mushrooms 1 hour before serving.
Tips & Tricks
Adas bil Hamod (Lebanese Lentil Lemon Soup)

See how to make a traditional Lebanese lemony lentil soup.

Chef John's Black Lentil Soup

Black lentils, bacon, and aromatic veggies make a deeply delicious soup.

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Reviews 45

  1. 58 Ratings

DC Girly Girl
1/20/2006 it morbid curiosity, but I came across this recipe and just had to try it because of all the bad reviews. Is it really that bad?!?! Well, no. The ratio of water to lentil/rice is 2:1. After reading all of the reviews, clearly the amount of liquid is one issue, so I upped it to 3:1. It could have used more, but oh well. Also, reviewers complained about blandness. Well, this is a site where everyone tweaks things according to their own preferences (aside from those who substitute raspberries for jalapenos and salmon for beef and peas for potatoes, decide to cook it on a Coleman instead of the oven and then say it was terrible). So I added chopped sweet peppers, cumin, red pepper flakes and italian seasoning and used all chicken broth instead of water. Length of cooking time seems to also be an issue, so I only cooked it 4 hours on low which was enough. It turned out to be a fine lentil and rice dish. It is by no means soup, but it does taste good. Whether or not I will make it again, I do not know. It does make a good side dish or quick meal.


I followed suggestions of previous reviewers. I soaked the lentils for 14 hours. I used 1 cup of rice and 1 cup of lentils. I used 2 cups vegetable broth and 7 cups of water. I used about 3/4 tsp garlic powder. I cooked on high for 3.5 hours, added mushrooms and cooked for 30 minutes. The soup thickens a lot as it stands, too. This is a thick soup, but that is what makes it really good. It has great flavor.


I prefer to soak the lentils in water overnight and set the crockpot on high for aobut half of the cook time. (We like them very soft.) Also, try part wild rice in this recipe--it adds lots of flavor!! Very hearty and makes a huge batch!