The Best Easy Slow Cooker Lentil Soup
This slow cooker lentil soup is thick, hearty and packed with red lentils, potatoes and vegetables in a flavourful herby broth. Everything goes straight into the slow cooker with no pre-cooking, making it an easy, budget-friendly meal for busy days.
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Servings: 8 Servings
Ingredients
- 1 large onion, diced
- 3 –4 celery stalks, chopped
- 3 carrots, peeled and chopped
- 2 large potatoes, cut into 2.5cm cubes
- 165 g (1 cup) red lentils, rinsed
- ½ tablespoon dried oregano
- ½ tablespoon dried basil
- 3 sprigs fresh thyme, leaves picked
- 1 tablespoon sage
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 800 ml (3 ¼ cups) vegetable stock, made with a stock cube
- 50 g (2 ¼ cups) kale, roughly chopped
- 1 teaspoon vinegar or lemon juice
- For serving
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon olive oil
- 10 g (⅓ oz) Parmesan cheese, grated
Instructions
- Add the vegetables and lentils. Add the onion, celery, carrots, potatoes, rinsed red lentils, oregano, basil, thyme, sage and bay leaves to the slow cooker.
- Add the stock and cook. Pour in the vegetable stock and Worcestershire sauce, then stir everything together. Cover and cook on medium for 3 hours, or until the lentils are soft and the vegetables are tender.
- Add the kale. Stir in the chopped kale for the final 15 minutes of cooking, allowing it to soften in the hot soup. Remove the bay leaves.
- Blend and finish. Transfer about one-third of the soup to a blender and blend until smooth. Stir it back into the slow cooker to thicken the broth while keeping plenty of vegetables intact. Add the vinegar or lemon juice, then taste and adjust the seasoning.
- Serve. Divide the soup between bowls and finish with the chopped parsley, a drizzle of olive oil and grated Parmesan.
Notes
- To make on the hob: Heat 2 tablespoons of oil in a large, heavy-based saucepan over medium heat. Add the onion and cook until softened, then add the remaining vegetables, lentils and herbs. Pour in the vegetable stock and Worcestershire sauce, bring to a gentle simmer and cook for approximately 45 minutes, or until the potatoes and lentils are tender.
- Add the kale towards the end, then blend a portion of the soup and finish as directed above.
- Adjusting the consistency: Red lentils continue to absorb liquid as the soup sits. If it becomes too thick, stir in a little hot vegetable stock or water until it reaches your preferred consistency.
- Fridge: Cool the soup promptly and refrigerate in an airtight container for up to 3 days.
- Freezer: Freeze in airtight containers for up to 3 months. Defrost overnight in the fridge before reheating.
- Reheating: Reheat in a saucepan or microwave until piping hot throughout, adding a splash of stock or water if needed.
Nutrition
Calories: 118kcal | Carbohydrates: 18g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 461mg | Potassium: 332mg | Fiber: 8g | Sugar: 3g | Vitamin A: 4155IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 2mg
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