As much as I love to spend time mastering challenging recipes, an easy ‘set it and forget it’ slow cooker meal always makes me happy. This slow cooker red lentil soup is a delicious and healthy make-ahead meal for the week.
I’ve been on a bit of a vegetarian kick lately, so I’ve been looking for ways to incorporate protein into my diet without meat. Lentils are a great source of both protein and fiber, plus they’re filling. This recipe has been the perfect lunch and dinner throughout the week. Plus it’s easy to freeze if you’re not ready to gobble it up right away!
- This recipe is easily adjustable. This soup services 4-6 but it’s easy to half or double it, depending on if you want less or more.
- Freezer friendly. This recipe freezes well so if you’re uncomfortable halving it, let the leftovers come to room temperature and store flat in a freezer-friendly plastic bag. Let it defrost in the refrigerator the night before you’re ready to serve then heat through in a pot on the stove before enjoying.
- 2 cups dried red lentils, rinsed
- 4 carrots, peeled and thinly sliced
- 1 sweet onion, diced
- 2 garlic cloves, finely diced
- 1 can diced tomatoes, no salt added
- 1 1/2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cumin
- 1 large bay leaf (or 2 small bay leaves)
- Salt & pepper to taste
- 32 ounces vegetable broth
- 1-2 cups water (optional)
- Add all the ingredients to the slow cooker. Cook on high 4-5 hours. Check the soup's consistency halfway through cook time. If the soup is too thick, add 1-2 cups water and let cook until desired consistency.
- To freeze, let the soup come to room temperature and store flat in a freezer-friendly plastic bag. Let it defrost in the refrigerator the night before you're ready to serve then heat through in a pot on the stove before enjoying.