And just like that, it’s cold outside. It happens every year. The summer feels like it’s taking forever, and then all of a sudden I need slippers in the morning and we can’t even have the windows open. I’m not complaining. I love this cold, but some soup definitely helps.

When we were in Kazakhstan, one of the restaurants served this amazing lentil soup. It seemed like one of the best things I’d ever tasted, especially when we were struggling to find groceries some days. It was so savory and so flavorful, but I still haven’t nailed down what made it so great. Even this slow cooker lentil soup doesn’t compare, but, it’s amazing, in it’s own way. I’m starting to think there was something a little sketchy in it, like an insane amount of MSG or something.

Either way, this soup is insanely easy to make, and it’s hearty, making it perfect for fall. I made this and we ate it for lunch all week.

Slow Cooker Lentil Soup

• Author: Melissa Belanger
• Prep Time: 10 minutes
• Cook Time: 8 hours
• Total Time: 8 hours 10 minutes
• Yield: 4 quarts

Print Recipe

Pin It

---

Ingredients

• 1 16-ounce package dried lentils
• 1 cup diced sweet onion
• 4 carrots, chopped
• 4 celery stalks, chopped
• 2 garlic cloves, minced
• 2 sprigs fresh thyme
• 1/4 cup tomato paste
• 1 tablespoon ground cumin
• 1 bay leaf
• 7 cups broth
• 1 teaspoon coarse salt
• Black pepper, to taste

---

Instructions

1. Place all ingredients in a slow cooker, stirring to combine.
2. Cook on low for 8 – 10 hours (or high for 4 – 6).
3. Remove bay leaf and thyme stems before serving.

---

Nutrition

• Calories: 0
• Sugar: 0 g
• Sodium: 0 mg
• Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Trans Fat: 0 g
• Carbohydrates: 0 g
• Fiber: 0 g
• Protein: 0 g
• Cholesterol: 0 mg