Slow Cooker Lentil Soup

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5 from 1 vote

Slow Cooker Lentil Soup

This hearty and comforting dish is made with tender lentils, aromatic vegetables, and a blend of savory spices, simmered to perfection in a slow cooker for a convenient and flavorful meal that practically cooks itself. I like to serve mine with crusty bread.
My Notes:
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Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Meal Type: Dinner, Lunch, Soup
Special: Freezer-Friendly, Gluten-Free, Kid-Friendly, Nut-Free, Oil-Free, Seasonal (Cold Weather), Soy-Free
Tool: Blender, Slow Cooker
Ingredient: Carrots, Celery, Coconut, Lentils, Tomatoes
Servings: 8
Ingredients
  • 1 lb(s) dry lentils (green or brown) (about 2 1/4 cups)
  • 1 yellow onion chopped
  • 4 carrots peeled and chopped
  • 4 rib(s) celery chopped
  • 2 clove(s) garlic minced
  • 2 sprig(s) fresh thyme leaves
  • 1/4 cup(s) tomato paste
  • 1 teaspoon(s) cumin
  • 1 bay leaf
  • 5 1/2 cup(s) vegetable broth
  • 3/4 cup(s) full-fat coconut milk (the kind in a can)
  • 1 teaspoon(s) salt or to taste
  • 1/2 teaspoon(s) black pepper or to taste
US Customary - Metric
Instructions
  • Place all ingredients into a slow cooker, stirring to combine.
  • Place the lid on the slow cooker and set to cook on HIGH for 4-6 hours.
  • Before serving, remove the bay leaf and sprigs of thyme and blitz with a hand blender until creamy.
Notes
Freezer instructions: To freeze lentil soup, allow it to cool, portion it into airtight containers or freezer bags, and label with the date before placing it in the freezer for up to 3-6 months.
Coconut milk substitute: if you cannot use coconut milk, sub with another creamy plant-based milk such as cashew cream.
Nutrition
Serving: 1serving (recipe makes 8 servings) | Calories: 280kcal | Carbohydrates: 44g | Protein: 16g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Sodium: 804mg | Potassium: 851mg | Fiber: 19g | Sugar: 6g | Vitamin A: 5693IU | Vitamin C: 9mg | Calcium: 65mg | Iron: 6mg
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