- Dish type
- Bean and lentil soup
- Lentil soup
A hearty and delicious lentil soup. Enjoy during the cold winter months.
673 people made this
- 190g dried lentils
- 125g chopped celery
- 135g chopped carrots
- 160g chopped onion
- 2 cloves garlic, finely chopped
- 175g diced cooked ham
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 1/4 teaspoon black pepper
- 900ml chicken stock
- 250ml water
- 4 dessertspoons passata
MethodPrep:20min ›Cook:11hr ›Ready in:11hr20min
- In a 3.5 litre or larger slow cooker combine the lentils, celery, carrots, onion, garlic and ham. Season with basil, thyme, oregano, bay leaf and pepper. Stir in the chicken stock, water and passata. Cover and cook on Low for 11 hours. Discard the bay leaf before serving.
Reviews & ratingsAverage global rating:(812)
Reviews in English (616)
My new favourite soup. Incredibly easy to make and truly delicious. I used a tin of chopped tomatoes as I didn't have any passata.-08 Aug 2012
A family favourite. Make loads!-29 Apr 2014
Really good with a wee bit hot chilli powder. Didn't use ham for reheating purposes.-22 Jan 2015
1 cup dry lentils
1 cup chopped carrot
1 cup chopped celery
1 cup chopped onion
2 cloves garlic, minced
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
1/4 teaspoon dried thyme, crushed
1 bay leaf
3 1/2 cups chicken broth or veggie broth
1 1/2 cup water
1 can (14.5 ounce size) Italian-style stewed tomatoes
1/4 cup snipped fresh parsley
2 tablespoons cider vinegar
Rinse lentils. In crock pot, place lentils, carrot, celery, onion, garlic, basil, oregano, thyme, and bay leaf. Stir in broth, water and undrained tomatoes.
Cover cook on low-heat setting for 12 hours or on high-heat setting for 5 to 6 hours. Discard bay leaf. Stir in parsley and vinegar (if desired).
Slow cooker curry lentil soup recipe
Soup is such a warm and comforting meal once the weather gets cooler. This slow cooker lentil curry soup is light enough to enjoy year round but filling enough for everyone to enjoy.
Whether you are looking for a new recipe for Meatless Monday or any day of the week. this soup is one you have to try! It is so delicious.
The curry and fresh squeezed lemon juice taste incredible with the spinach and lentils in the soup. Each bite is so amazing.
The broth has the perfect blend of ingredients to make it so tasty. Plus, this soup is very easy to make thanks to the crock pot.
Not to mention budget friendly and perfect to feed a large family or group. It is a win all around.
You might also like to try this Slow Cooker Lentil Soup Recipe.
Why green lentils over red lentils? Green lentils will hold their shape over the long cook. Red lentils will disintegrate with prolonged cooking.
Can I freeze the lentil soup? Sure can, it’ll keep like anything else for a few months. We’re sending our daughter back to school with some.
What are the leftovers like? Amazing. Like any other homemade soup or stew, the next day it almost seems to taste better as it’s had time to really have all the flavors come together. I found no need to add additional water or vegetable stock due to absorption.
- 2 medium-sized carrots, chopped
- 2 medium-sized stalks celery, chopped
- 1 medium-sized onion, chopped
- 2 medium-sized cloves garlic, minced
- 2 dry lentils
- 3 bay leaves
- 1/2 dried thyme, crushed
- 1/2 salt, or to taste
- 1/4 black pepper, or to taste
- 8 canned chicken broth
- 4 Canadian-style bacon, diced
Place all of the ingredients in a 4- to 5-quart slow cooker in the following order: carrots, celery, onion, garlic, lentils, bay leaves, thyme, salt, pepper, and broth. Cover with the lid and cook on low for 6 hours. Uncover, stir in the bacon and heat for 30 more minutes. Remove the bay leaves and serve.
How to make soup thicker? – Let it cook a bit longer without the lid. You can do this on stovetop to speed it up. This allows excess liquid to evaporate. You can also use a hand-held immersion blender to blend a small portion of the soup to make it thicker.
How to make leftover soup thinner? – Lentils are notorious for soaking up as much liquid as possible, which means you’ll want to add broth or a little bit of liquid to the portion you’re heating up, in order to thin it out again. This will restore its original consistency.
Rinse and drain Lentils – Be sure to rinse and drain your lentils thoroughly before using them to remove debris.
Other lentil options – If you’re unable to get your hands on brown lentils, you can try your hand at green lentils or red lentils. However, it’s important to point out that red lentils dissolve when cooked. Thus, it makes a thicker soup. Green lentils are similar to brown ones and will hold their shape much better. Basically, taste and even overall color will vary, depending on the type of lentils you use.
The importance of fully cooking lentils – Be sure your lentils are soft and tender. All slow cookers will vary on how well they cook at each setting. If your lentils are not tender, allow them to cook for longer until they are soft. Eating under-cooked lentils can make your tummy hurt.
Broth substitute – If you don’t have broth and need a substitute in a pinch, you can use the same amount of water. However, there will be a flavor component missing without the broth.
Use low sodium broth- Because that prevents this meal from becoming too salty.
Adjust amount of seasonings- Use more or less, based on your preference.
- 1 cup green or brown lentils, picked over and rinsed
- 1 cup chopped onions
- 1 cup diced carrots
- 2 tablespoons finely chopped garlic
- 2 teaspoons ground coriander
- 2 bay leaves
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground pepper
- ¼ teaspoon cayenne pepper
- 4 cups reduced-sodium chicken broth or vegetable broth
- 2 cups coarsely chopped spinach
- 1 (15 ounce) can diced tomatoes
- ⅔ cup light coconut milk
- ¼ cup chopped fresh parsley
- 1 tablespoon white-wine vinegar
- ½ teaspoon salt
To prepare freezer pack: Combine lentils, onions, carrots, garlic, coriander, bay leaves, cumin, oregano, pepper and cayenne in a sealable plastic bag. Seal and freeze for up to 6 months.
To prepare soup: Empty the freezer bag into a 6-quart slow-cooker. Add broth. Cover and cook on High for 4 hours or Low for 8 hours.
Discard bay leaves. Transfer half of the soup to a blender and puree. (Use caution when blending hot liquids.) Return the pureed soup to the slow cooker and stir in spinach, tomatoes, coconut milk, parsley, vinegar and salt heat through.
To make ahead: Prepare through Step 1 and freeze for up to 6 months. Continue with recipe. Refrigerate soup for up to 4 days or freeze for up to 4 months. Reheat before serving.
Slow-Cooker Finalist Recipe: Lentil Soup
Check out the recipes that made the final cut in "GMA's" Slow-Cooker Contest.
March 10, 2009 -- "GMA" put out the call and after hundreds of viewers e-mailed us their super slow-cooker recipes, we narrowed it down to the final five.
Check out the recipes from the fab five and click here to vote for your favorite.
8 cups water or vegetable broth
DirectionsPut all of these ingredients in the slow cooker. Set it on low if you are leaving it all day, high if you are starting it around lunchtime.
About 10 minutes before you are ready to serve the soup, add:
1 bunch of kale, washed and chopped
You can add potatoes if you want more bulk. Add cubed potatoes at the beginning of cooking if you do.
Tomatoes are also good in this dish. Add one 14 ½ ounce can of diced tomatoes at the beginning of cooking if you like. I don't use the tomatoes because my husband is allergic to them.
This lentil soup is everything people want now. It's loaded with nutrition, easy to make, inexpensive, delicious, low fat and vegetarian. As a mother of three and a graduate student, this soup is very handy.
The leftovers (even better the second day!) are a healthy hot meal I send in Thermos to school for lunch. My boys especially like the kale.
I once had a party at my home, and being concerned about having enough food, I threw this soup together in my slow cooker then finished the rest of my party prep. Surprisingly, this afterthought was the favorite food of the day!
Slow Cooker Curried Lentil Soup
This post may contain affiliate links. Please read my disclosure policy.
This Slow Cooker Curried Lentil Soup recipe is quick and easy to prep, made with feel-good ingredients, and full of the best curried flavors!
Last Monday was a lentil soup kind of Monday.
It was rainy and gray and chilly here in Kansas City, I was bustling around all day running 2.5 million errands trying to get ready to leave the country the next day (yep, I’m still adventuring around Korea and Japan, you can follow along here!), and I was in major Let’s-Clean-Out-The-Fridge-Before-Being-Gone-For-Three-Weeks mode. Oh, and I really wanted to bring some food over to a friend who was in the throes of wedding week, figuring that her life was even crazier that day than mine. She happens to be a vegetarian, and I happen to have been tinkering with various lentil soup recipes this fall. So it seemed like this soup was downright meant to be. ♥
Since I was out and about most of the day, I decided to just toss everything in the crock-pot instead of hovering near the stove stirring for an hour. And sure enough, once I returned from my rain-soaked errands all over the city, the most heavenly smelling pot of soup was waiting for me all ready to go. I just stirred in some chopped spinach and lemon juice to brighten things up, sprinkled a ton of fresh cilantro on top, and voila — dinner was served.
Oh, and then I took a second batch over to my friend, Kara’s, so that dinner could be served for her (well, sometime that week) too.
Totally hit the spot all around. Lentil soup FTW!
Now if you aren’t into slow cooking, you’re totally welcome to transition this recipe to the stovetop. But the crock-pot version literally could not be easier, so I totally recommend it if you happen to have one. Simply dump all of your ingredients (minus the last four) in the crock-pot, and give them a good stir. Then let the crock-pot work its magic for 4-5 hours on high, or 6-8 hours on low.
Then once those lentils are nice and tender, stir in a bunch of chopped leafy greens. (Spinach, kale, or collards would all work well here.) Sprinkle in lots of fresh lemon juice, to give it a zippy kick. Season everything generously with salt and pepper to taste, also adding extra spices if you’d like.
I like mine served with a generous handful of chopped fresh cilantro on top. But a dollop of plain yogurt or sour cream would also be yummy, as would some extra lemon juice sprinkled on top.
Seriously, SO GOOD, and thanks to the slow cooker, also SO EASY.
So if you happen to love good curried lentil soup, be sure to bookmark this one to have your own lentil soup kind of day. :)
My Way .
- I usually make this with some kind of meat broth . adding smoked sausages.
- However, if you're into some meatless meals, this one is an easy one to start with.
- It's so healthy . with protein from the lentils . that you really won't miss the meat.
- This is great with any number of veggies added.
- Change the spices. Make it your own! Change the way you serve it . with vinegar or honey!
- I love using my Cuisinart multi-cooker slow cooker for this. However, you can cook it on the stove top as well. Plan for about 1 to 2 hours cooking time on a gentle simmer.