Slow Cooker Lentil Soup
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Ingredients
Cooking Process
Recipe Note
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Steps
Add all ingredients except the olive oil and white wine vinegar to the slow cooker. Cover the slow cooker and cook on low for 6 - 8 hours or on high for 3 - 4 hours, until the lentils are tender and easily mashed between your fingers.
Lift the lid of the slow cooker and discard the bay leaf. Carefully ladle out about 4 cups of the hot soup into a large blender. Be cautious as the soup is very hot. Add the olive oil to the blender, put the lid on securely, and pulse the blender a few times until the soup looks semi - smooth and creamy, with a uniform texture.
Pour the blended soup back into the crockpot. Add the white wine vinegar to the soup in the crockpot. Use a large spoon to stir the soup thoroughly until the vinegar is well - incorporated. Take a small taste of the soup and, if needed, season it with more salt to your preference.
Scoop the slow - cooker lentil soup into bowls and serve it with your desired toppings, such as chopped cilantro, a dollop of sour cream, shredded parmesan cheese, and a slice of crusty bread.
Nutrition
Per serving (2 servings)
95
Calories
5g
Protein
15g
Carbs
3g
Fat
437mg
Sodium
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FAQ
Recipe Questions
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FAQ
Recipe Questions
How long does it take to make slow cooker lentil soup?
It takes about 375 minutes in total, with 15 minutes of prep time and 360 minutes of cooking time. The lentils cook for 6 - 8 hours on low or 3 - 4 hours on high.
How many servings does this slow cooker lentil soup recipe make?
This recipe makes 4 servings. However, the exact yield isn't specified in the recipe.
Can I substitute the vegetable broth in this recipe?
Yes, you can substitute vegetable broth with water or chicken broth.
What are the allergens in slow cooker lentil soup?
This soup contains dairy as an allergen.
How do I know when the lentils in the soup are done?
The lentils are done when they are tender and easily mashed between your fingers.
Is this slow cooker lentil soup recipe difficult to make?
This recipe has an easy difficulty level, making it suitable for cooks of all skill levels.
Substitutions
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Substitutions
dried lentils
dried split peas
Split peas have a similar texture when cooked and will work well in this soup. However, they may cook slightly faster than lentils, so you might need to check the soup a bit earlier. They also have a slightly sweeter flavor.
yellow onion
white onion, red onion
Both white and red onions can be used as substitutes. White onions have a sharper, more pungent flavor, while red onions are milder and sweeter. The color of the soup may be slightly different if using red onions.
garlic
garlic powder
If you don't have fresh garlic, garlic powder can be used. Use about 1/2 teaspoon of garlic powder for every clove of fresh garlic. The flavor may be a bit more concentrated, so adjust to taste. The texture will also be different as there won't be any chunks of garlic.
chipotle pepper in adobo sauce
smoked paprika
Smoked paprika can provide a similar smoky flavor to the chipotle peppers. Use about 1 - 2 teaspoons of smoked paprika depending on how spicy you like it. However, it won't have the same heat level or the tangy flavor from the adobo sauce.
fire - roasted diced tomatoes
regular diced tomatoes
Regular diced tomatoes can be used if you don't have fire - roasted ones. The soup will lack the smoky flavor that fire - roasted tomatoes provide, but it will still be delicious. You can try adding a bit of smoked paprika to mimic the smokiness.
vegetable broth
water
Water can be used as a substitute, but the soup may have a less rich flavor. If using water, you may want to add a bit more salt and other seasonings to enhance the taste.
olive oil
canola oil, vegetable oil
Canola oil and vegetable oil are neutral - flavored oils that can be used in place of olive oil. The flavor of the soup won't be affected much, but it won't have the slight fruity flavor that olive oil provides.
white wine vinegar
apple cider vinegar
Apple cider vinegar can be substituted for white wine vinegar. It has a slightly sweeter and more fruity flavor, which may change the taste of the soup slightly. Start with a smaller amount and adjust to taste.
Storage & Reheating
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Storage & Reheating
Refrigerator
Store the lentil soup in an airtight container in the fridge for up to 3 - 4 days.
Freezer
Freeze the soup in a freezer - safe container for up to 3 months.
Storage Tips
- • Let the soup cool to room temperature before refrigerating or freezing to prevent spoilage.
- • Label the container with the date of storage.
Reheating Tips
- • Reheat the soup on the stovetop over medium - low heat, stirring occasionally to avoid burning and ensure even heating.
- • If using a microwave, heat in short intervals, stirring between each, to prevent uneven heating and potential hot spots.
Safety Notes
- • Always ensure the soup is heated thoroughly to an appropriate temperature to kill any potential bacteria.
- • Do not leave the soup at room temperature for more than 2 hours to prevent food - borne illnesses.
Troubleshooting
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Troubleshooting
Lentils are undercooked
Likely cause: The slow cooker was not set to an appropriate time or temperature, or the lentils were of lower quality and needed more cooking time.
If on low, continue cooking for an additional 1 - 2 hours. If on high, continue cooking for 30 minutes - 1 hour, then check if the lentils are tender and easily mashed between your fingers.
Soup is too thick
Likely cause: Too much liquid evaporated during the cooking process, or not enough broth was added initially.
Gradually add more vegetable broth, water, or chicken broth (if using) to the slow cooker, stirring well after each addition until the desired consistency is reached.
Soup tastes bland
Likely cause: The seasonings were not well - distributed or not enough seasonings were used.
Add more kosher salt, ground cumin, or dried oregano to taste. You can also add a bit more chipotle peppers in adobo sauce for extra flavor. Stir well and taste again.
Blender overflows
Likely cause: Too much hot soup was added to the blender, or the blender was over - pulsed, creating a foamy mixture that expanded.
Carefully remove some of the soup from the blender and transfer it back to the slow cooker. Start pulsing the blender again in short intervals, allowing the foam to settle between each pulse.
Soup has a burnt taste
Likely cause: The slow cooker was set to too high a temperature or the soup was left cooking for too long without stirring, causing the lentils and vegetables to stick to the bottom and burn.
Ladle out the non - burnt part of the soup into a new pot. Discard the burnt portion at the bottom of the slow cooker. You can try adding a bit more broth to the new pot to adjust the consistency and re - season if necessary.
Soup separates after blending
Likely cause: The blending process was not thorough enough, or the soup was not stirred well after blending.
Use a large spoon to stir the soup in the slow cooker thoroughly for a few minutes until it has a uniform texture again.