This Slow Cooker Red Lentil Soup came out great! The flavors are diverse and rich. I believe it is a soup the whole family will love. Couldn’t be easier.
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 too, sans the crackers, and so will you. 🙂
You can easily double this recipe. Just make sure your crock~pot will be big enough. That would be 8 servings. This plant-based stew is loved by everyone and if it isn’t gone on the first night the leftovers will be just as good. If you serve it with grilled panini sandwiches on the side then you will definitely have leftovers – or go back to the original recipe that serves 4.
And, of course, you can freeze leftovers for another night. That’s always a good thing. Just reheat and serve – to all. I have a few more slow cooker soup recipes on the blog and here is another lentil one you might want to take a peek at. It is Slow Cooker Lentil Vegetable Soup. Just a heads up.
Have you ever heard of a ‘dump’ recipe?. I think it all started with cakes where you mix everything in a pan and then bake. Well cooking has evolved and there are ‘dump and go’ recipes for slow cookers too. That is what I would call this recipe. There is nothing missing and all the texture and spices are there. The difference is that you don’t have to do any pre-sautéing or soaking. The flavors and quality all comes through. It is truly a ‘dump and go’ soup and it tastes delicious.
Here’s a fun little video for you too!
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Slow Cooker Red Lentil Soup
- 2 cups dried red lentils
- 32 ounce Vegetable Broth
- 3 carrots, cut into chunks
- 1 can 14 1/2 ounces diced tomatoes
- 4 ounces tomato paste
- 1 onion, diced
- 2 cloves garlic, very finely diced or minced
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cumin
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
- You don't 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.
Recipe NotesIF FREEZING:Let cool to room temperature. Package in rigid sided containers.TO PREPARE AFTER FREEZING: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.