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Crockpot Lentil Soup

This crockpot lentil soup is a hearty, nourishing dish made by slow-cooking lentils, vegetables, and herbs until tender. The result is a velvety, rustic soup with a rich aroma of garlic, herbs, and earthy lentils, perfect for cozy nights or busy days. Its thick, comforting texture makes it a satisfying meal in a bowl, with flavors that deepen as it rests.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 4
Course: Main Course
Cuisine: Homestyle
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ cups brown lentils rinsed and soaked for 10 minutes if desired
  • 2 pieces carrots chopped into small cubes
  • 1 piece onion diced
  • 3 cloves garlic minced
  • 6 cups vegetable broth
  • 1 can diced tomatoes 14 oz, drained if necessary
  • 1 teaspoon dried thyme
  • to taste salt and pepper
  • 1 tablespoon lemon juice or vinegar added at the end for brightness

Equipment

  • Slow Cooker
  • Knife
  • Cutting board
  • Measuring cups and spoons
  • Stirring spoon
  • Immersion blender (optional)

Method
 

  1. Prepare all your ingredients: rinse the lentils, chop the carrots and onion, and mince the garlic. Set everything within reach for easy assembly.
  2. If you prefer a deeper flavor, sauté the diced onion and minced garlic in a skillet with a teaspoon of oil over medium heat until fragrant and translucent, about 5 minutes. This step is optional but adds richness to the soup.
  3. Add the rinsed lentils, chopped carrots, sautéed onion and garlic (or raw if skipping sautéing), vegetable broth, diced tomatoes, and dried thyme into the slow cooker. Season with salt and pepper to taste.
  4. Stir everything together to combine well, then cover with the lid and set your slow cooker to low for 6-8 hours or high for 3-4 hours. You’ll start to smell the earthy aroma of lentils and herbs as it cooks.
  5. After cooking, check the lentils — they should be tender and breaking apart. If you prefer a creamier texture, use an immersion blender directly in the slow cooker to puree part or all of the soup, or carefully transfer to a blender in batches.
  6. Stir in a tablespoon of lemon juice or vinegar to brighten the flavors. Taste and adjust seasoning with more salt, pepper, or herbs if needed.
  7. Let the soup sit for a few minutes to settle and develop full flavor. Serve hot, garnished with fresh herbs if desired, and enjoy a comforting bowl of nourishing lentil goodness.

Notes

For added richness, stir in a splash of coconut milk or top with a drizzle of olive oil. To make it spicier, add chili flakes during cooking. Leftovers keep well in the fridge for up to 4 days or freeze for longer storage.