Slow Cooker Red Lentil Vegetable Soup Recipe (Dump and Cook, 2 Steps)

Name: This Budget-Friendly Slow Cooker Soup Gets Me Through the Winter
Prep time: 10 min
Cook time: 240 min
Total time: 250 min
Ingredients: 6 cups water, vegetable broth, or chicken broth; 1 1/2 cups red lentils, picked over and rinsed; 1 (15-ounce) can diced tomatoes, undrained; 2 large carrots, peeled and chopped; 1 large onion, chopped; 1 small parsnip, peeled and chopped; 1 small sweet potato, peeled and chopped; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 teaspoon salt, plus more to taste; 1 teaspoon freshly ground black pepper; Plain yogurt and/or fresh chopped parsley, for serving, optional

This hearty soup transforms budget-friendly lentils and veggies into a comforting meal.
Toss everything into the slow cooker for a hands-off method that can cook all day.
You can easily swap in any other vegetables or greens you have in the fridge or spices in your pantry in this flexible recipe.

When I was in college, I had to make do with my barely-part-time job pay. Of course, I wanted to spend it on frivolous things, but I really needed to eat. Luckily for me, I'd learned a few valuable lessons on budget meal planning from my Mom, and I'd also come to school with a crockpot. In that first apartment off campus, I cooked endless bags of cheap beans to make a couple of bucks stretch all week.

A bowl of red lentil soup with vegetables and a spoon — Simply Recipes / Ciara Kehoe

I also learned just how boring it could be, if you didn't vary your recipes. Navy beans were a favorite, but when I figured out that lentils and split peas cook quickly and can transform into a thick, comforting stew, I put them into regular rotation. Red lentils, which I used to have to make a trip to the Indian grocery store to buy back in the day, are now easy to find, and add a warm, orange hue to a humble soup.

To this day, I make this same red lentil vegetable soup, and it always feels comforting to open up that slow cooker and ladle out the thick, herby soup into bowls. Using the slow cooker ensures the lentils are soft and falling apart tender at the end. It also means you can add sturdy root vegetables, like parsnips, sweet potatoes and carrots, and they will be meltingly tender when the lentils are done.

Of course, the point of a soup like this is to use what you already have on hand, so if you have cauliflower, turnips, rutabagas, or other budget-friendly veggies in the fridge, by all means, swap them in. If you’ve got spinach or other greens hanging out in the crisper drawer, stir them in at the end and simmer just until wilted.

A slow cooker containing red lentil soup with vegetables and a wooden spoon — Simply Recipes / Ciara Kehoe

Easy Tweaks to Add Pizzazz

At its simplest, this soup is excellent with a couple teaspoons of your favorite dried herb stirred in. My go-to is a combination of thyme and rosemary for a Mediterranean vibe, but you can use basil and oregano or all dried dill. Sometimes I throw in whole garlic cloves, which simmer to mellow sweetness, with none of the bite of raw garlic. Red lentils are a traditional choice for Indian dal, so adding curry spices, ginger, and some chile is also delicious.

Once you’ve got your soup base set, it will be even better with a little flourish at serving. Adding a dollop or swirl of plain yogurt is perfect with this soup. Toasted slivered almonds add crunch. And a sprinkling of chopped parsley is always pretty.

More Easy Slow Cooker Soups

Bowl of red lentil soup with carrots potatoes and a spoon inside topped with a dollop of creamy garnish — Simply Recipes / Ciara Kehoe

Slow Cooker Red Lentil Vegetable Soup

Prep Time 10 mins

Cook Time 4 hrs

Total Time 4 hrs 10 mins

Servings 6 to 8 servings

Yield 8 cups

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6 cups water, vegetable broth, or chicken broth
1 1/2 cups red lentils, picked over and rinsed
1 (15-ounce) can diced tomatoes, undrained
2 large carrots, peeled and chopped
1 large onion, chopped
1 small parsnip, peeled and chopped
1 small sweet potato, peeled and chopped
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon salt, plus more to taste
1 teaspoon freshly ground black pepper
Plain yogurt and/or fresh chopped parsley, for serving, optional

Combine the ingredients:

In the slow cooker insert, combine the water or broth, red lentils, diced tomatoes and their juice, carrots, onion, parsnip, sweet potato, thyme, rosemary, salt, and pepper. Stir well to mix.
Cook:

Cover with the lid and cook until the lentils are starting to fall apart and the vegetables are soft, about 4 hours on high or 8 hours on low. Taste and season with more salt as desired. Serve with a dollop of yogurt and/or a sprinkle of parsley, if desired.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

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Nutrition Facts (per serving)
75	Calories
0g	Fat
15g	Carbs
4g	Protein

Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories	75
% Daily Value*
Total Fat 0g	1%
Saturated Fat 0g	0%
Cholesterol 0mg	0%
Sodium 435mg	19%
Total Carbohydrate 15g	5%
Dietary Fiber 5g	19%
Total Sugars 4g
Protein 4g
Vitamin C 11mg	55%
Calcium 49mg	4%
Iron 2mg	11%
Potassium 363mg	8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.