This simple slow cooker lentil soup with herbs, veggies and a drizzle of peppery olive oil and shavings of parmesan cheese will become a new favourite. Thick and hearty, packed with flavour and nutrition, it's so easy to make.
I'm a very big fan of lentils. They're so versatile and can be used in so many recipes. They take on many different flavours, like with this lentil dhal, this Turkish lentil soup or the ham and lentil soup and the one-pot lentils with bacon. Lentils are cheap, they cook quickly and they're absolutely packed with nutrition.
But all of those qualities aside, when red lentils get cooked, especially in the slow cooker like this soup, they turn rich and creamy with a slightly nutty flavour. They pair seamlessly with tender sweet carrots, potatoes, celery lots of herbs and cracked black pepper and a splash of red or white wine vinegar or a squeeze of lemon. The drizzle of olive oil and chopped fresh parsley are non-negotiable.
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Why You'll Love This Recipe
- This red lentil soup is thick and hearty while still being completely nutritious.
- It's all made in the slow cooker, so it's the perfect make-ahead meal.
- The flavour and texture of this soup are made for winter. Thick and chunky, hearty and comforting.
- All the ingredients get added to the slow cooker and left to get on with it. No precooking required.
Ingredients needed
- red lentils
- carrots
- celery
- onion
- garlic
- potatoes
- thyme
- worcestershire sauce
- vegetable stock
- kale
- dried herbs- bay leaves, basil, oregano, sage
- for serving- olive oil, parmesan cheese, fresh parsley
See the recipe card for quantities.
Step By Step Instructions
Step 1 & 2
- Chop the veggies and place all the ingredients except the kale in the bowl of a slow cooker. Pour in the vegetable stock and leave to cook on medium for 3 hours, until the lentils are softened and the vegetables are cooked.
- Add in the kale in the last 15 minutes of cooking.
Step 3 & 4
- Once the soup is cooked, remove ⅓ of the soup to a food processor or blender and blend until thick and smooth. Add it back to the slow cooker and stir well. Squeeze in the lemon juice or splash in the red wine vinegar.
- Taste and adjust the seasoning. *You will be completely intoxicated by the smells of this soup, but you may question my skills when you see it before it's blended and finished. Just trust me. Sometimes food that is so completely delicious doesn't look as gorgeous as we think it should!
Recipe FAQ's
No need to cook or even rinse the lentils first. Simply add them to the slow cooker.
You can, but there will be a difference. Let me explain.
1. Brown lentils are a very common variety. They have a rich earthy taste and cook in about 20-30 minutes.
2. Green lentils also called French lentils are glossy have an almost peppery flavour. They take the longest to cook at 40-50 minutes and keep their shape once cooked, meaning they don't blend well.
3. Red lentils are the sweetest and nuttiest of all the lentils. They blend well and cook quickly.
So, I would suggest brown or red lentils rather than green.
You can. However, by doing that you will want to make a couple of very minor adjustments.
Start by adding in all the ingredients except the lentils. Let the vegetables cook on medium for 2.5 hours. Then add in the drained tinned lentils and cook for a further 30 minutes and carry on with the recipe as indicated.
Kale is a very hearty green leafy vegetable that stands up well to cooking. And the texture goes well with the thick texture of this lentil soup. Spinach is a much finer leaf and will disappear into this soup.
Variations
I've already listed the different recipes with lentils but you can also change up this recipe with some variations.
- Spicy - add chili pepper flakes during the last 30 minutes of cooking.
- Deluxe - Top with bacon bits.
- Extra veggies - Add in some roasted mushrooms, swede or sweet potato... or all of the above.
Equipment
Again, you don't need much for making this soup, at all. A good slow cooker- this is the one that I have and I love it- or you can read about the best ones on the market if you're in need of a new one.
Storage
Lentil soup stores like a dream. As with so many slow cooker recipes, they are better the next day and stand up to freezing really well.
- Fridge- Cool as quickly as possible and store in the fridge for up to 3 days in an airtight container.
- Freezer- Cool quickly and place in either a food-safe freezer bag or an airtight container in the freezer for up to 3 months.
- Reheat- Place in the fridge overnight and reheat in the microwave or on the stovetop until the soup is piping hot all the way through. If you forget to take the soup out the night before, you can run the container until cold running water until partially defrosted and then reheat.
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Recipe
The Best Easy Slow Cooker Lentil Soup
Ingredients
- 1 large onion diced
- 3-4 stalks celery chopped
- 3 carrots peeled and chopped
- 2 large potatoes chopped into 2.5 cm cubes
- 165 g red lentils
- ½ tablespoon dried oregano
- ½ tablespoon dried basil
- 3 sprigs fresh thyme leaves picked
- 1 tablespoon sage
- 1 tablespoon Worcestershire sauce
- 2 bay leaf
- 800 ml vegetable stock made with a stock cube
- 1 teaspoon vinegar any kind or lemon juice
- 50 g kale As a guide, two handfuls of kale will be enough.
For serving
- 2 tablespoons fresh parsley chopped
- 1 tablespoon olive oil
- 10 g parmesan cheese
Instructions
- Chop the veggies and place all the ingredients except the kale in the bowl of a slow cooker. Pour in the vegetable stock and leave to cook on medium for 3 hours, until the lentils are softened and the vegetables are cooked. Add in the kale in the last 15 minutes of cooking.
- Once the soup is cooked, remove ⅓ of the soup to a food processor or blender and blend until thick and smooth. Add it back to the slow cooker and stir well. Squeeze in the lemon juice or splash in the vinegar. Taste and adjust the seasoning.
- Divide into bowls and top with olive oil, parsley and cheese.
Notes
- To make on the stovetop heat 2 tablespoons of oil in a dutch oven or heavy saucepan sauté the diced onions for about 2 minutes until they are soft and translucent. Add in the vegetables, lentils and herbs. Pour the stock over the veggies and simmer for about 45 minutes until the potatoes are tender and the lentils are cooked through.
- Fridge- Cool as quickly as possible and store in the fridge for up to 3 days in an airtight container.
- Freezer- Cool quickly and place in either a food-safe freezer bag or an airtight container in the freezer for up to 3 months.
- Reheat- Place in the fridge overnight and reheat in the microwave or on the stovetop until the soup is piping hot all the way through. If you forget to take the soup out the night before, you can run the container until cold running water until partially defrosted and then reheat.
Michael Lanphier
The amount of kale to be used is not listed anywhere in the recipe! This error must be corrected before anyone can try it!
Deborah Rainford
Thanks for catching that! The recipe has been updated. A couple of handfuls is the perfect amount. The recipe has been updated now.