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
- 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
This is what you could call a dump and go recipe.
Love it!
IF FREEZING:
Let cool to room temperature.
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.
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