Slow Cooker Lentil Soup - Lunch

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Slow Cooker Lentil Soup - Lunch

Abbi
The Cook
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

  • Labels

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?

  1. Place lentils in slow cooker and cover with water.
  2. Add onion, celery, carrots, garlic, salt, pepper and oregano.
  3. Cover and cook on low for 8 hours.
  4. Add tomatoes, red wine vinegar and parsley.
  5. Heat through for 15 minutes.
  6. Allow to cool.
  7. Divide among pint size freezer bags. Label and freeze.

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.

  1. Thaw: In fridge
  2. Reheat in microwave for 1-2 minutes.

Make It Now Cooking Directions

Slow Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Place lentils in slow cooker and cover with water.
  2. Add onion, celery, carrots, garlic, salt, pepper and oregano.
  3. Cover and cook on low for 8 hours.
  4. Add tomatoes, red wine vinegar and parsley.
  5. Heat through for 15 minutes.

Nutrition Facts

Servings Per Recipe
10 Servings
Serving Size
1 cup
Amount Per Serving
Calories
160
Total Fat
0g
Saturated Fat
0g
Trans Fat
0g
Cholesterol
0mg
Sodium
580mg
Total Carbohydrates
29g
Fiber
6g
Sugar
3g
Protein
10g
WW Freestyle
0
Diabetic Exchanges: 0 Fat
0 Fruit
0 Milk
0 Other Carb
2 Starch
1 Veg
1 Lean Meat

25 Comments

Join the discussion
  1. 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?

  2. 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!

  3. 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!

  4. 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…

    1. 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.

  5. 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.

  6. Thank you for the recipe! I made it today and everyone loved it. It’s the best kind of recipe – easy, healthy and affordable!

    1. At this point, we do not have a favorite recipe box. Suggestion would be to create a pinterest board with your favorite OAMM recipes!

    1. 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.

  7. 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

    1. 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!

  8. I am making now. I substituted half of water with organic vegetable broth. I hope it enhances it and doesn’t ruin it.

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