The Best Easy Slow Cooker Lentil Soup

A hearty crockpot/ slow cooker lentil soup that you will love. Only a few basic ingredients and you've got a rich and hearty soup that is packed with nutrition.

5 from 9 votes

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Prep Time: 5

Cook Time: 3

Servings: Servings

Author: Deborah Rainford

Ingredients

1 (1) large onion, diced
3-4 (3-4) stalks celery, chopped
3 (3) carrots, peeled and chopped
2 (2) large potatoes, chopped into 2.5 cm cubes
165 g (5 ⅚ oz) red lentils
½ tablespoon (½ tablespoon) dried oregano
½ tablespoon (½ tablespoon) dried basil
3 (3) sprigs fresh thyme, leaves picked
1 tablespoon (1 tablespoon) sage
1 tablespoon (1 tablespoon) Worcestershire sauce
2 (2) bay leaf
800 ml (3 ⅕ cups) vegetable stock, made with a stock cube
1 teaspoon (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 (2 tablespoons) fresh parsley, chopped
1 tablespoon (1 tablespoon) olive oil
10 g (⅓ oz) 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/hob

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.

Storage

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.

Nutrition

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