Hearty Slow Cooker Lentil Soup Recipe for Cold Days

To Freeze: Once the soup has cooled, transfer it to one large or individual portioned, freezer-safe, airtight containers in the freezer for up to 6 months.

To Reheat: To reheat from the fridge, transfer the soup to a pot on the stove on medium heat and cook for 5 minutes or until warm. To reheat from the freezer, remove the container from the freezer, allow the soup to thaw completely, and then transfer it to a pot on the stovetop on medium heat and cook for 5 minutes or until warm. The soup can also be reheated in the microwave in a microwave-safe dish for 1-2 minutes.

Slow Cooker Lentil Soup

Filled with lentils and veggies, this crockpot lentil soup is easy to make and incredibly good for you.

Ingredients

1 1/2 cups brown or green lentils, raw, rinsed, and strained
1 onion, diced
3 carrots, peeled and chopped
2 stalks celery, sliced
4 cloves garlic, minced
1 can (14 ounces) diced tomatoes
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon chili flakes
1/2 teaspoon salt
5 cups vegetable broth
2 cups kale, finely chopped
1/2 tablespoon red wine vinegar or lemon juice
Black pepper, ground, to serve
Fresh parsley, chopped, to serve
Parmesan cheese, grated, to serve

Instructions

In a slow cooker or crockpot, add the lentils, onion, carrots, celery, garlic, diced tomatoes, thyme, oregano, basil, chili flakes, and salt, and stir to combine.
Add the broth to the slow cooker, stir again to combine, cover with the lid, and cook on high for 3-4 hours or on low for 6-8 hours until lentils are tender.
Once cooked, add chopped kale and red wine vinegar or lemon juice, stir until well combined, and cook for a final 10 minutes until kale is wilted and tender. Taste and season with additional salt and pepper as needed.
Optional: If you want to thicken the soup slightly, simply remove 2-3 ladles of the soup and blitz in a blender, return to the soup, and stir until well incorporated. Alternatively, you can use an immersion blender to blitz only part of the soup.
Portion the soup into bowls, top with a sprinkle of chopped parsley and grated parmesan cheese, and serve immediately, or allow it to cool completely and then store it in an airtight container in the fridge for up to 5 days or in the freezer for up to 6 months.