Why I love this slow cooker lentil soup
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.
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.
Here’s what you’ll need to make it
How to make slow cooker lentil soup
Add ingredients to slow cooker. Stirring everything together well.
Cook on low for 8 – 10 hours. You can also cook on high for 4-6 hours.
Serve. Make sure you remove the bay leaf and thyme stems before serving.
frequently asked questions: slow cooker lentil soup
Dried lentils need to absorb liquids to reconstitute themselves, soaking them does help speed along the process but for this recipe the lentils will be in the slow cooker with enough liquids to get the job done. No need to soak the lentils here.
Yes you can, they will become mushy and grainy if overcooked. Make sure to remove from the slow cooker when cooking time is up, or at least turn to warm and serve right away.
If you have cooked your lentils fully they should no longer be hard. You can try extending the cooking time, but make sure you have been storing them properly and that they are not too old because if they are old enough they will not soften properly.
More slow cooker recipes
- Slow cooker black beans
- White chicken chili
- Grape jelly meatballs
- Slow cooker beef tacos
- Pork and sauerkraut
More dairy free soupsPrint
This slow cooker lentil soup is super easy to make and can last all week. It’s delicious and hearty, making it perfect for fall and winter.
- 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 teaspoon ground cumin
- 1 bay leaf
- 7 cups broth
- 1 teaspoon coarse salt
- Black pepper, to taste
- Place all ingredients in a slow cooker, stirring to combine.
- Cook on low for 8 – 10 hours (or high for 4 – 6).
- Remove bay leaf and thyme stems before serving.
- Category: Main Course
- Method: Slow Cooker
- Serving Size:
- Calories: 256
- Sugar: 8.3 g
- Sodium: 852 mg
- Fat: 0.9 g
- Saturated Fat: 0.1 g
- Carbohydrates: 49.1 g
- Fiber: 9 g
- Protein: 15.4 g
- Cholesterol: 0 mg
Keywords: slow cooker lentil soup, lentil soup, dairy free lentil soup, vegan lentil soup, easy lentil soup
Last Updated on May 17, 2022 by Melissa Belanger
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