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Slow Cooker Lentil Soup

A hearty and wholesome soup that's perfect for chilly nights, packed with nutrients and fresh vegetables, easily made in a slow cooker.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 cups water, vegetable broth, or chicken broth Use your preferred broth for flavor.
  • 1.5 cups red lentils, picked over and rinsed Ensure lentils are thoroughly rinsed before use.
  • 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
  • to taste Plain yogurt and/or fresh chopped parsley, for serving (optional) Optional toppings for serving.

Method
 

Preparation
  1. In the slow cooker insert, combine the water or broth, red lentils, diced tomatoes with their juice, carrots, onion, parsnip, sweet potato, thyme, rosemary, salt, and pepper.
  2. Stir well to mix everything together.
  3. Cover with the lid and cook until the lentils are falling apart and the vegetables are soft, which typically takes about 4 hours on high or 8 hours on low.
  4. Before serving, taste and adjust seasoning with more salt as desired.
  5. Enjoy it with a dollop of yogurt and/or a sprinkle of parsley for added freshness.

Notes

Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days. For freezing, let the soup cool completely before transferring to a freezer-safe container.