Slow Cooker Red Lentil Soup

Slow Cooker Red Lentil Soup Pin Word

This Slow Cooker Red Lentil Soup came out so good!  The flavors are diverse and rich and my husband loves it.  There is something I have to tell you about Ed.  He puts saltine crackers in every soup or chowder that he sees.  No question or thought – he just adds the saltines.  So, anyway, he loves this with his signature saltines (oh, well).  I love it to, sans the crackers, and so will you.


Slow Cooker Red Lentil Soup Bite FB

Slow Cooker Red Lentil Soup

Prep Time: 15 minutes

Cook Time: 8 hours

Total Time: 8 hours, 15 minutes

Yield: 4 to 6 Servings

Serving Size: 1-1/2 cups

Slow Cooker Red Lentil Soup


2 cups dried Red Lentils

32 ounce Vegetable Broth

3 carrots, cut into chunks

1 can Diced Tomatoes

4 ounces Tomato Paste

1 onion, diced

2 garlic cloves, very finely diced or minced

1 teaspoon Dried Basil

1 teaspoon Dried Thyme

1/2 teaspoon Ground Cumin

1 teaspoon salt

1/4 teaspoon black pepper


You do not have to pre-soak lentils. That makes this an even easier soup.

Put everything in the Slow Cooker and cook on low 8 - 10 hours or on high 4-5 hours.

This is what you could call a dump and go recipe.

Love it!


Let cool to room temperature.

Package in rigid sided containers as defined in my article


Remove from the freezer and put in the refrigerator overnight because it is a pretty solid mass and will take longer to defrost.

The night of serving -

Put all in a large saucepan and heat through. You can add more broth if you think it is too thick.

Ready to serve.

Slow Cooker Red Lentil Soup Word


Slow Cooker Red Lentil Soup — 54 Comments

  1. Hi!
    How well do you think this would work with a 28 oz can of diced tomatoes? Do you think reducing the broth would be sufficient?

    • You could add the larger can of tomatoes but it would definitely be more ‘tomatoy’. It would change the flavor balance but it might be really good. Just different. I would not reduce the broth by much – maybe 4-6 ounces or the soup might become a stew. That might be okay too. You could add another carrot if you were going for a stew.

      • I did it the way she was asking about. I took out the tomato paste and subbed one extra can of tomatoes. I used 2 14oz. cans of chicken broth, so I guess it reduced the chicken broth by about 4 oz. I don’t think it really increased the tomato taste. It still had plenty of lentil taste

  2. Hi,
    Just wanted to update you. I’m in Canada, and the smallest can of diced tomatoes I could find was 19 oz. I used the whole can, maintained the amount of broth, but decreased the tomato paste to 3 oz.
    It was soooooo yummy!
    Thanks again for all your recipes, I love your blog.

  3. My husband made this last evening. It was very tasty, however I had to add more water, it was just too thick. Next time I would add more vegetable broth (at least a cup) and towards the end add some small pasta too. Wonderful and healthy!

  4. Thanks for this fantastic recipe, which I found on Pinterest. We made it last weekend and it was a big hit – a definite keeper we’ll enjoy again and again!

    Though it was delicious as written, we’re spice-lovers so we upped the cumin to 2 teaspoons, and added two cooked potatoes (diced) that we had on hand at the very end, just long enough for them to heat through. The results were delicious and thick and hearty and abundant – we’re still enjoying the yummy leftovers (though it’s nice to know we can freeze it if so inclined!) Love how easy it is, and the mouth-watering aromatherapy as it cooked was an added delight! :-)

    • I understand about the spices. The cumin sounds really good too. I would put cumin in a lot of things but Ed does not love it so much. So glad you enjoyed it and thanks for letting me know. P.S. I love Pinterest.

  5. Hi Ginny,
    My Mum (who lives interstate), is elderly & lives on her own. She recently bought a slow cooker & is having trouble finding simple recipes. She needs basic recipes without too many additions and small portions. I’m glad I found your site as slow cooker recipes don’t seem very popular, at least on my search engine. I’d love to hear what you have to suggest. It was great to read everyone’s comments about the lentil soup! I think I’ll pull out the cooker (left at the back of the cupboard when my daughter left home!) and give it a a go myself.

    • Hi JJ! I am so glad you have found me. I added Slow Cooker to my menu bar so that you could find my list of recipes more easily. The Edamamme Succotash (she could use lima beans instead of the edamame) is really easy. Also the mushrooms, black beans, rice and mushrooms and black eyed peas are easy. They don’t have any of the faux meats in them (I am also getting away from these because of GMO’s). Slow Cooker recipes are still very popular but try the words Crock Pot. You might find more that way. Does your mum get confused yet? Maybe you could find recipes and rewrite them for her in a simplified manner. I try to make mine really easy. Hope you get to make the lentil soup. Thanks for your interest and welcome!

  6. This was delicious!! Served it over steamed cauliflower for a “meatless Monday” dinner! House smelled great, will also try over sweet potatoes.. Thanks so much for sharing it..

  7. I made this recipe last night. Huge hit! It was my families first experience w Lentils. Even my 4 year old ate her entire portion. I was wondering if you had the nutrition facts for this recipe? Such as, calories, fat, dietary fiber per serving. thanks!

    • That is so wonderful! Love that your little child enjoyed it too. Makes me smile so big. I am sorry but I don’t have any of those nutrition facts. I have tried some apps but they never seem to match. At least not close enough for me to put on the blog. This soup is soooo good for you though. Lentils are way up there on the GOOD list.

  8. Hi! :] I was planning on making this but I have a few questions… Should my veggie broth be salted or unsalted? And should I drain my can of diced tomatoes before dumping them in? Thank you! I hope to make this in the near future!

    • You can use unsalted but you might want to use a little sea salt to taste. I used salted. No, don’t drain the tomatoes. You want their juice. I am glad you are going to make it. I think you will be very happy.

  9. HI.I am not a fan of using tomatoes/food out of a can. Would you suggest stewing a few fresh tomatoes or adding one or two fresh chopped tomatoes to substitute and add more broth?

  10. Pingback: Slow Cooker Red Lentil Stew | Vegan Mama

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  12. [email protected] on said:

    Can’t wait to try this recipe and see more of them.

  13. [email protected] on said:

    Hi. This recipe sounds and looks so good. Can’t wait to try it.

  14. I love how much flavor this has! It came out thicker than I expected but I think I actually prefer it that way. It’s pretty and smells great, too. Thanks so much!

  15. Thanks for this recipe. I had bought some red lentils for some recipe a while back and then couldn’t remember or find what I was going to make. This looks like it’s going to be great! You didn’t say and so I used my 4 quart slow cooker, then I notice you linked to a 6 qt. I hope it’s okay, I’ll just keep my eye on it I guess, there’s 3 inches or so of room for expansion. Thanks again!

  16. I’m trying this out for the first time…followed your recipe exactly, except I added a bunch of kale that I needed to use up. Hope it’s good! We’ll find out in 6 hours or so. Thanks!

    • Wonderful! Good & Easy. The kale was a nice addition, so I’m making it again today & I’m purposely adding kale for the extra oommph of nutrition & color…probably wait until the last hour or so of cooking.

    • Hi, I am so sorry but I don’t even know what an Instant Pot is. I will have to research that. If I can figure out how this would work with it I will come right back. Thanks for your question.

  17. Made this and it is amazing! I doubled the spices, added an extra cup of water, and an extra can of tomatoes. Very easy to make and a great comfort food. So yummy. Thanks!

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