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The Best Easy Slow Cooker Lentil Soup Recipe

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4.3 from 54 reviews

This hearty and nutritious slow cooker lentil soup is packed with vegetables and fragrant herbs, making it a perfect easy-to-make meal for any day. Rich in flavor and texture, the soup uses red lentils and fresh kale, slow-cooked to tender perfection, then partially blended for a creamy consistency without losing chunky vegetable goodness. Topped with olive oil, fresh parsley, and parmesan cheese, this soup is comforting, wholesome, and ideal for a cozy lunch or dinner.

  • Total Time: 3 hours 15 minutes
  • Yield: 8 servings

Ingredients

Vegetables

  • 1 large onion (diced)
  • 3-4 stalks celery (chopped)
  • 3 carrots (peeled and chopped)
  • 2 large potatoes (chopped into 2.5 cm cubes)
  • 50 g kale (about two handfuls, chopped)
  • 2 bay leaves

Lentils and Seasonings

  • 165 g red lentils
  • 1/2 tablespoon dried oregano
  • 1/2 tablespoon dried basil
  • 3 sprigs fresh thyme (leaves picked)
  • 1 tablespoon sage
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon vinegar (any kind) or lemon juice

Liquids and Extras

  • 800 ml vegetable stock (made with a stock cube)
  • 1 tablespoon olive oil
  • 2 tablespoons fresh parsley (chopped)
  • 10 g parmesan cheese

Instructions

  1. Chop Veggies: Prepare all the vegetables by dicing the onion, chopping the celery and carrots, peeling and cubing the potatoes, and chopping the kale. Set these aside for cooking.
  2. Add Ingredients to Slow Cooker: Place all the chopped vegetables except the kale into the slow cooker bowl along with the red lentils, dried oregano, dried basil, fresh thyme leaves, sage, Worcestershire sauce, bay leaves, and vegetable stock. Stir to combine.
  3. Cook Soup: Set the slow cooker to medium heat and cook the soup for 3 hours. About 15 minutes before the end of cooking, add the chopped kale to the slow cooker. Continue cooking until the lentils are soft and the vegetables are tender.
  4. Blend Part of the Soup: Once cooking is complete, remove approximately one third of the soup and transfer it to a food processor or blender. Blend until smooth and thick, then pour this mixture back into the slow cooker. Stir well to combine and create a creamy texture while maintaining some vegetable chunks.
  5. Season the Soup: Add the vinegar or lemon juice to the soup and taste. Adjust seasoning as needed with salt or additional herbs to your preference.
  6. Serve and Garnish: Divide the soup evenly into bowls. Drizzle each serving with olive oil, sprinkle with fresh parsley, and top with grated parmesan cheese. Serve hot for a comforting meal.

Notes

  • Using red lentils ensures the soup thickens nicely and the lentils cook down quickly.
  • Add the kale near the end to keep it vibrant and slightly crisp.
  • If Worcestershire sauce is not suitable for vegetarians, consider substituting with soy sauce or tamari.
  • Adjust the thickness by adding more vegetable stock or blending more soup.
  • Leftovers keep well in the refrigerator for up to 3 days and can be frozen for up to 1 month.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 3 hours
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: International
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/the-best-easy-slow-cooker-lentil-soup-recipe/