Slow Cooker Lentil Soup
This hearty and nutritious lentil soup is packed with protein-rich lentils, vegetables, and warming spices. Slow-cooked to perfection, it’s a cozy, comforting meal that’s easy to prepare and perfect for meal prep!
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Total Time: 6-8 hours 10 minutes
- Yield: 6 people 1x
- Category: Soup, Main Course
- Method: Slow Cooking
- Cuisine: Mediterranean, Vegan
Ingredients
Scale
- 1 ½ cups (300g) dry lentils (green or brown, rinsed)
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp dried thyme
- ½ tsp black pepper
- ½ tsp salt (adjust to taste)
- 1 bay leaf
- 2 cups fresh spinach or kale (optional)
- Juice of 1 lemon (for brightness)
Instructions
1. Prep & Load the Slow Cooker
- Add lentils, onion, carrots, celery, garlic, diced tomatoes, vegetable broth, cumin, paprika, thyme, black pepper, salt, and bay leaf to the slow cooker.
2. Cook the Soup
- Cook on LOW for 6-8 hours or HIGH for 3-4 hours, until lentils are soft.
3. Final Touches
- Stir in spinach or kale (if using) and cook for 5 more minutes.
- Remove the bay leaf and stir in lemon juice.
4. Serve & Enjoy
- Ladle into bowls and serve hot with crusty bread or a side salad.
Notes
- For a thicker soup, blend half the soup with an immersion blender.
- For extra protein, add chickpeas or cooked quinoa.
- Storage: Keeps 4-5 days in the fridge or freezes well for 3 months.
Find it online: https://ukfinda.com/slow-cooker-lentil-soup/