Slow Cooker Lentil Soup
A hearty and nutritious soup made with lentils, vegetables, and aromatic herbs, perfect for busy weeknights and chilly weekends.
Ingredients
Main Ingredients
- 1 package 16-ounce package of dried lentils Rinse before use.
- 1 cup diced sweet onion
- 4 pieces carrots, chopped
- 4 stalks celery, chopped
- 2 cloves garlic, minced
- 2 sprigs fresh thyme
- 0.25 cup tomato paste
- 1 teaspoon ground cumin
- 1 leaf bay leaf
- 7 cups vegetable or chicken stock
- 0.75 cup full-fat canned coconut milk
- 1 teaspoon coarse salt Adjust to taste.
- Black pepper, to taste
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Rinse the lentils under cool running water to remove any dirt or debris.
- Add the rinsed lentils to the slow cooker.
- Add diced sweet onion, chopped carrots, and chopped celery.
- Mince the garlic and add it to the pot along with fresh thyme, tomato paste, and ground cumin.
- Add the bay leaf to the mixture.
- Pour in the vegetable or chicken stock ensuring that all ingredients are submerged.
- Season with coarse salt and black pepper to taste.
Cooking
- Cover the slow cooker and cook on low for 8 to 10 hours or on high for 4 to 6 hours.
Finishing
- Once the cooking time has elapsed, discard the bay leaf and thyme stems.
- Stir in the coconut milk until combined and taste for seasoning, adjusting if necessary.
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Notes
Use fresh ingredients for the best flavor. Feel free to adjust spices and add greens or different legumes as desired. Soup stores well for meal prep.