Description
This hearty slow cooker red lentil soup is packed with vegetables and flavor. Perfect for a comforting meal!
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
Notes
- Adjust seasoning to your preference for a more flavorful soup.
- This soup pairs well with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 4g
- Sodium: 400mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 14g
- Protein: 12g
- Cholesterol: 0mg