Slow Cooker Lentil Soup with Ground Pork and Thyme

Name: Slow Cooker Lentil Soup with Ground Pork and Thyme
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb (454 g) ground pork; 1 medium (150 g) medium yellow onion, diced; 3 medium (300 g) medium carrots, diced (about ¼-inch pieces); 2 stalks (100 g) celery stalks, diced (about ¼-inch pieces); 1½ cups (300 g) brown lentils, dried, rinsed and drained; 6 cups (1440 ml) chicken broth, low-sodium; 2 cups (480 ml) water; 4 sprigs (5 g) fresh thyme sprigs; 2 leaves bay leaf; 3 cloves (15 g) garlic cloves, minced; 1½ tsp (9 g) kosher salt; ½ tsp (1 g) black pepper, freshly ground; 1 tbsp (15 ml) olive oil; ¼ tsp (1.3 ml) red pepper flakes (optional)

From the MyKitchenBank Kitchen

A hearty, budget-friendly slow cooker soup combining earthy brown lentils with seasoned ground pork, aromatic vegetables, and fresh thyme. The long, gentle cooking melds all flavors into a deeply satisfying, protein-rich bowl—perfect for weeknight dinners and meal prep.

Prep: 15 min
Cook: 8 min
Wait: 8 hr
Total: 8 hr 23 min
Makes: About 10 cups (2.4 liters), 6 generous servings

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Steps

Before you start

Brown the ground pork before adding to slow cooker to render fat and concentrate flavor
Rinse brown lentils under cold water and pick through for any small stones or debris
Have all ingredients prepped and ready; slow cooker recipes don't allow for mid-cook adjustments
A 6-quart slow cooker is ideal; a 5-quart will work but fill it closer to capacity

1
Brown the pork
- Heat olive oil in a large skillet over medium-high heat.
- Once shimmering, add ground pork and cook, breaking it up with a wooden spoon, for 5–6 minutes until no longer pink and the meat begins to brown.
- Pour off excess fat if needed (leaving 1–2 tablespoons), then transfer the pork to your slow cooker.
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Ready when: Pork is cooked through with no pink, lightly browned
Tip: Browning the pork adds depth; don't skip this step even though it's optional in slow cooker recipes.
2
Sauté aromatics
- In the same skillet, add diced onion, carrot, and celery.
- Cook over medium heat for 3–4 minutes, stirring frequently, until onion is softened and vegetables begin to release their aroma.
- Add minced garlic and cook for 1 minute more.
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Ready when: Onion is translucent, vegetables are slightly softened, garlic is fragrant
Tip: Don't skip sautéing; it builds flavor layers that would otherwise be flat in a long braise.
3
Transfer vegetables to slow cooker
- Scrape the softened vegetables and any browned bits from the skillet and add them to the slow cooker with the pork.
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Tip: Use a spatula to deglaze and scrape up the fond (browned bits) for maximum flavor.
4
Add lentils and liquid
- Add the rinsed brown lentils, chicken broth, water, thyme sprigs, bay leaves, salt, and black pepper to the slow cooker.
- Stir well to combine, making sure lentils are submerged.
- If using red pepper flakes for heat, add them now.
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Tip: Don't overfill the slow cooker—it should be no more than three-quarters full for even cooking.
5
Cook on low setting
- Cover the slow cooker and cook on LOW for 8 hours.
- Do not lift the lid during cooking, as each opening releases heat and extends the cooking time.
- The soup will simmer gently beneath the lid.
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Ready when: Lentils are tender but still hold their shape, broth is rich and flavorful, pork is very tender
Tip: If you must use HIGH heat, cook for 4–5 hours instead, but LOW cooking produces better flavor and texture.
6
Check and adjust seasoning
- After 8 hours, remove the thyme sprigs and bay leaves with a slotted spoon.
- Taste the soup and adjust salt and pepper as needed.
- If you prefer a brothier soup, add another ½ cup (120 ml) water and stir; if you want it thicker, leave the lid off for 15–20 minutes to let some liquid evaporate (the soup will sit at its warm temperature without additional heat).
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Ready when: Soup tastes well-seasoned and has desired thickness
Tip: Always taste before serving so you can adjust to your preference.

Good to know

Tips

For a creamier texture, use an immersion blender to blend 2–3 cups of soup, then stir back into the pot—this keeps some chunks while adding body.
Add spinach, kale, or diced tomato in the last 30 minutes of cooking for extra vegetables and color.
Serve with crusty bread, a dollop of sour cream, or grated Parmesan for richness.
Brown lentils can take slightly longer to soften depending on age and storage; if they're still al dente after 8 hours, cook for another 1–2 hours on LOW.

Make ahead

Prep vegetables and store in airtight containers up to 1 day ahead. Brown the pork the morning of, cool completely, and refrigerate until ready to assemble. Assemble everything in the slow cooker insert (without browning the pork first), cover, and refrigerate overnight; in the morning, set the insert into the slow cooker and cook. Note: This overnight assembly is only for the vegetables and lentils, not the pork.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 5 days in an airtight container. Freezer: up to 3 months in airtight containers or freezer bags (thaw overnight in fridge before reheating). Reheat on the stovetop over medium heat, stirring occasionally and adding water if needed to reach desired consistency, until warmed through (about 10 minutes).

Substitutions

brown lentils, dried → Green lentils (Puy lentils) or red lentils. Green lentils hold their shape better and have a slightly peppery flavor. Red lentils break down more and make a creamier soup. Reduce cooking time for red lentils to 6–7 hours.
ground pork → Ground beef or ground turkey. Beef adds deeper flavor; turkey is leaner. Cook times remain the same. Chicken thighs (1 lb, cut into bite-size pieces) also work, though they add less richness.
chicken broth, low-sodium → Vegetable broth or beef broth. Vegetable broth keeps the dish lighter; beef broth adds earthiness. Use low-sodium in all cases to control salt levels.
fresh thyme sprigs → Dried thyme (1½ tsp) or Italian seasoning (1½ tsp). Dried thyme is more potent; use half the amount. Italian seasoning adds oregano and basil notes for an herbier soup.