ingredients list
To make a hearty and flavorful lentil soup in your crock pot, you’ll need the following ingredients. These simple, wholesome items come together to create a comforting dish that’s perfect for any time of year.
- 1 ½ cups dried lentils (green or brown lentils work best)
- 1 medium onion, finely chopped
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes, with their juices
- 6 cups vegetable broth (or chicken broth for a non-vegetarian option)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon lemon juice (optional, for a bright finish)
- Fresh parsley, chopped (for garnish)
step-by-step instructions
Now that you have all your ingredients ready, let’s dive into the step-by-step process of making this delicious lentil soup in your crock pot. This recipe is incredibly simple, and the slow cooker does most of the work for you, allowing the flavors to meld together beautifully over time.
- Step 1: Prepare the vegetables. Start by chopping your onion, carrots, and celery into small, even pieces. Mince the garlic cloves. This ensures that all the vegetables cook evenly and release their flavors into the soup.
- Step 2: Rinse the lentils. Place the dried lentils in a fine-mesh sieve and rinse them under cold water. This helps remove any dust or debris. There’s no need to soak the lentils beforehand, as they will cook perfectly in the crock pot.
- Step 3: Add ingredients to the crock pot. In your crock pot, combine the rinsed lentils, chopped onion, carrots, celery, minced garlic, and the can of diced tomatoes (including the juices). Pour in the vegetable broth (or chicken broth if you’re using that option). Stir everything together to distribute the ingredients evenly.
- Step 4: Season the soup. Add the ground cumin, smoked paprika, bay leaf, dried thyme, and a generous pinch of salt and pepper. These spices will give the soup a warm, earthy flavor. Stir again to ensure the seasonings are well incorporated.
- Step 5: Cook on low heat. Set your crock pot to the low setting and cook the soup for 6 to 8 hours. If you’re short on time, you can cook it on high for 4 to 5 hours, but the longer, slower cooking time allows the flavors to develop more fully.
- Step 6: Adjust seasoning and add lemon juice. About 30 minutes before the soup is done, taste it and adjust the seasoning if necessary. You may want to add more salt or pepper at this point. If you like a bit of brightness in your soup, stir in the lemon juice for a fresh, tangy finish.
- Step 7: Serve and garnish. Once the soup is done cooking, remove the bay leaf and discard it. Ladle the soup into bowls and garnish with freshly chopped parsley for a pop of color and freshness. Drizzle a little olive oil on top for extra richness, if desired.
tips for serving and storage
When it comes to serving your lentil soup, there are a few ways to elevate the experience. For a heartier meal, consider serving the soup with a side of crusty bread or a warm baguette. The bread is perfect for dipping into the rich broth, soaking up all the delicious flavors. You can also pair the soup with a simple green salad dressed with a light vinaigrette to balance the earthiness of the lentils.
If you want to add a bit of texture, top the soup with croutons or a sprinkle of grated Parmesan cheese. For a creamier version, you can stir in a dollop of Greek yogurt or sour cream just before serving. This adds a nice contrast to the smoky and savory flavors of the soup.
As for storage, lentil soup is an excellent make-ahead dish. It stores well in the refrigerator for up to 4 to 5 days. Be sure to let the soup cool completely before transferring it to an airtight container. When reheating, you may need to add a splash of water or broth, as the lentils tend to absorb more liquid as they sit.
If you want to freeze the soup for later, it freezes beautifully for up to 3 months. Portion the soup into freezer-safe containers or bags, leaving a little room at the top for expansion. When you’re ready to enjoy it, thaw the soup in the refrigerator overnight and reheat it on the stovetop or in the microwave. Just like with refrigerated leftovers, you may need to add a bit of extra liquid to bring it back to the desired consistency.