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

Prep time:  
Cook time: 
Total time:  
Serves: 4 to 6 Servings
  • 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
  • ½ teaspoon Ground Cumin
  • 1 teaspoon salt
  • ¼ 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.
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.

Serving size: 1-1/2 cups

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