Slow Cooker Lentil Soup - Lunch
10
Servings
12
Ingredients
25
Comments
It is full of flavor from simmering the lentils with the vegetables in the slow cooker. It is quite hearty as well for a light, vegetarian soup!
10
Servings
12
Ingredients
25
Comments
Ingredients
- 2 cups Lentils, Brown, Dry
- 8 cups Water
- ¾ cups dice Onion
- ½ cups dice Celery
- 1 cup dice Carrot
- 2 teaspoons mince Garlic, Cloves
- 2 teaspoons Salt
- ¼ teaspoons Black Pepper
- ½ teaspoons Oregano, Dried
- 15 ounces Diced Tomatoes, Canned
- 2 tablespoons Red Wine Vinegar
- ¼ cups chop Parsley, Fresh
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Slow Cooker
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Place lentils in slow cooker and cover with water.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Slow Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Place lentils in slow cooker and cover with water.
- Add onion, celery, carrots, garlic, salt, pepper and oregano.
- Cover and cook on low for 8 hours.
- Add tomatoes, red wine vinegar and parsley.
- Heat through for 15 minutes.
Nutrition Facts
- Servings Per Recipe
- 10 Servings
- Serving Size
- about 1 cup Amount Per Serving
- Calories
- 163
- Total Fat
- 0g
- Saturated Fat
- 0g
- Trans Fat
- 0g
- Cholesterol
- 0mg
- Sodium
- 486mg
- Total Carbohydrates
- 30g
- Fiber
- 6g
- Sugar
- 3g
- Protein
- 11g
- WW Freestyle
- 0
25 Comments
Join the discussionDo you have to soak the dried lentils before?
No, they do not need soaked first, just rinsed off.
You could probably add even more flavor by using homemade beef broth instead of the water.If you are freezing it, wouldn’t you want to cook it for less time (like 6 hours) so the lentils didn’t get mushy upon thaw/reheating?
I am sure that would work as well if it is your preference.
Sweet! This sounds delish! *saved to faves now!*
I make a soup very similar but add a handful of greens (kale, mustard) at the end of cooking as well.
That’s a great way to add in some extra nutritional value! Thanks for sharing!
I made this last night, but didn’t read the instructions and put everything in the slow cooker at the same time. Still delicious and great for a chilly day!
I made this at over last weekend – and everybody loved it! I did sub a large can of crushed tomatoes for the diced and added a little honey – this made it a little thicker and even more rich with flavor. Thank you for sharing! It’s a keeper!
It is good to note that the 8 hour cooking time is really only good for green or brown lentils. I tried red lentils (because I didn’t know any better) and it turned to mush very early. Yellow, red and orange lentils apparently all have the tendency to get mushy…
Thank you for the feedback. I updated the ingredient list to indicate green or brown.
I really like this recipe but don’t have a slow cooker – any recommendations for making it on the stove top?
I would just say that cooking it on the stovetop would be just fine. You will likely need to simmer on the stovetop for 1 hour, then add the tomatoes and red wine and 5-10 minutes more.
I made this Sunday night so it could cook overnight and it smelled so good that I could hardly sleep! It did go into the warming cycle before I woke up, so there was a little brown layer on top…still delicious, though! Thanks for the recipe.
Thank you for the recipe! I made it today and everyone loved it. It’s the best kind of recipe – easy, healthy and affordable!
I made this for dinner, set it up this morning. Absolutely delicious! 🙂
Is there a way to favorite items or add them to a
‘recipe” box in this site?
At this point, we do not have a favorite recipe box. Suggestion would be to create a pinterest board with your favorite OAMM recipes!
Instead of on low for 8 hours, can I make this recipe on high?
If you are strapped for time, you could attempt to cook on high. The flavors may not be as robust since the lentils weren’t given a long time to simmer with the herbs. The lentils may also be undercooked if you rush the process. I would try to stick with a longer cooking time at a lower heat.
My mom always did the cooking I’m trying to do your recipe but add her important ingredients that she always used in her lentil soup….she used a pressure cooker and I’m petrified of it lol…..she always added fresh escorole to her lentil soup can you tell me when i should add the escorole…..thanks much appreciated
I have not cooked with escarole before, but I would think that 1 hour before your soup is finished cooking should be sufficient (that is typically when I add kale or spinach). Best of luck!
I am making now. I substituted half of water with organic vegetable broth. I hope it enhances it and doesn’t ruin it.
I have left over ham from Thanksgiving. Has anyone added ham to their lentils? How did it turn out?
We haven’t tried, but we’d love to know how it turns out if you try it!