Maya Chen
Hearty, creamy, and nutritious red lentil soup made easy in the slow cooker—packed with veggies, fiber, and warming spices for a satisfying meal any night!
Recipe Snapshot
- 🍽️ Serves: 6
- ⏱️ Prep Time: 10 minutes
- 🍳 Cook Time: 4–6 hours (slow cooker)
- 💰 Cost Estimate: $1.50 per serving
Clever Tip:
Add a squeeze of lemon or a swirl of coconut milk before serving for a bright, creamy finish!
Why You’ll Love This Recipe
- Truly hands-off: let the slow cooker do the work
- Healthy, protein-rich, vegan, and gluten-free
- Great for meal prep, freezes beautifully
- Full of warm Middle Eastern-inspired flavor
- Satisfying and budget-friendly for the whole family
Ingredient Notes
- Red lentils: Break down for that classic creamy consistency—no soaking needed
- Carrots & celery: Add flavor, color, and boost the nutrition
- Canned diced tomatoes: For body and tang
- Onion & garlic: Base for savory depth
- Cumin, coriander, smoked paprika: Warms up the soup and brings a hint of spice
- Vegetable broth: Or chicken if not vegan/vegetarian
- Optional: lemon juice, spinach, coconut milk for garnish and extra richness
Ingredients
- ▢ 1 1/2 cups red lentils, rinsed and drained
- ▢ 1 medium onion, chopped
- ▢ 2 carrots, diced
- ▢ 2 celery stalks, diced
- ▢ 3 garlic cloves, minced
- ▢ 1 can (14oz) diced tomatoes
- ▢ 6 cups vegetable broth
- ▢ 1 1/2 tsp ground cumin
- ▢ 1 tsp smoked paprika
- ▢ 1/2 tsp ground coriander
- ▢ 1 tsp salt, or to taste
- ▢ 1/2 tsp black pepper
- ▢ 2 cups baby spinach (optional)
- ▢ Juice of 1 lemon, for serving
- ▢ Optional: coconut milk, red pepper flakes
Step-by-Step Instructions
- Add all ingredients except spinach and lemon juice to a slow cooker and stir well.
- Cover and cook on LOW for 6 hours or HIGH for 4 hours, until lentils are tender and the soup is creamy.
- For a smoother texture, blend part of the soup with an immersion blender.
- Stir in spinach (if using) until wilted. Taste and adjust seasoning.
- Serve hot, finished with lemon juice, a swirl of coconut milk, and red pepper flakes.
Helpful Tips
- Rinse lentils until water runs clear—removes bitterness and improves texture
- If soup is too thick, stir in extra broth at the end
- Chop veggies small for spoonable, even texture
Expert Tips for the Best Results
- For creamier results, puree half the soup and stir it back in
- Fold in chopped spinach or kale at the end for extra greens
- Lemon juice at the end brightens up all the flavors!
Meal Prep & Freezing Tips
- Prep Ahead: Chop all veggies the night before for a quick morning dump-and-go
- Storage: Keeps well in the fridge 4 days; reheat with a splash of water or broth until steamy
- Freezing: Freeze in airtight containers up to 3 months; thaw overnight and reheat on stove or microwave
Frequently Asked Questions
- Can I use green or brown lentils? Yes, but they’ll hold their shape more and need a bit longer to cook
- How do I make it spicy? Add a chopped jalapeño or extra red pepper flakes
- Can I blend it completely? Yes, use an immersion blender for a velvety soup—or leave it chunky if you prefer
- Protein boost? Stir in cooked, diced chicken or sausage at the end
Conclusion
This Slow Cooker Red Lentil Soup is cozy, nourishing, and impossibly easy—perfect for meal prep, freezer meals, or just a hands-off healthy dinner!
Slow Cooker Red Lentil Soup
A cozy, protein-rich, and incredibly budget-friendly soup that practically cooks itself.
Ingredients
- 1-1/2 cups red lentils rinsed and drained
- 1 medium onion chopped
- 2 carrots diced
- 2 celery stalks diced
- 3 garlic cloves minced
- 1 can 14oz diced tomatoes
- 6 cups vegetable broth
- 1-1/2 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground coriander
- 1 tsp salt or to taste
- 1/2 tsp black pepper
- 2 cups baby spinach optional
- Juice of 1 lemon for serving
Optional:
- coconut milk red pepper flakes
*Ingredient costs are estimated based on bulk purchasing and typical grocery prices.
Instructions
- Prep Ingredients: Rinse the red lentils well under cold water until the water runs clear. Dice the onion, carrots, and celery. Mince the garlic.
- Load Slow Cooker: Place the diced onion, carrots, celery, and minced garlic in the bottom of the slow cooker insert.
- Add Liquid & Lentils: Add the rinsed red lentils, canned diced tomatoes (with juice), broth, olive oil (if using), dried thyme, cumin, and bay leaf to the slow cooker. Stir briefly to combine.
- Cook: Cover the slow cooker and cook on LOW for 7–8 hours or HIGH for 3–4 hours. The soup is ready when the lentils have completely softened and broken down, thickening the soup.
- Season & Finish: Remove and discard the bay leaf. Season generously with salt and black pepper to taste. If the soup is too thick, stir in a splash of water or extra broth until desired consistency is reached.
- Serve: Serve hot. Top with a sprinkle of fresh parsley or a dollop of plain Greek yogurt for extra protein (optional).
Notes
Clever Tip
Red lentils break down naturally during cooking, eliminating the need to blend the soup for a creamy texture—a clever trick for saving time!Meal Prep & Freezing Tips
- Refrigeration: The soup keeps well in an airtight container in the refrigerator for up to 5 days. It will continue to thicken as it chills.
- Freezing: This is excellent for long-term prep! Ladle cooled soup into freezer-safe containers or freezer bags (leaving headspace, as liquids expand). Freeze for up to 3 months.
- Reheating: Thaw overnight in the refrigerator. Reheat on the stovetop, adding a little extra broth or water to adjust the consistency.
