Slow Cooker Lentil Soup -

Lentils in tomato with potato and spinach

Slow Cooker Lentil Soup

A deliciously rich and filling slow cooker lentil soup. Easy to make, it's perfect for lunch and hearty enough for dinner. Made with brown lentils and lots of veggies this is a great budget-friendly meal.

Course Soup

Cuisine Fusion

Diet Vegetarian

Prep Time 15

Cook Time 5

Total Time 5 15

Servings

Calories 494kcal

Author Michelle Alston

Equipment

1 Slow Cooker my slow cooker has a capacity of 3.5L
1 Blender.

Ingredients

1 tablespoon olive oil
1 medium brown onion diced
3 medium carrots topped and tailed, peeled then cut half lengthways and cut into slices.
2 stalks of celery finely chopped
2 medium potatoes peeled then cut into similar sized pieces
280 g / 1 ½ cups dried brown lentils rinse the lentils before adding them
3 cloves of garlic finely minced or put through a garlic press
1 tablespoon finely grated ginger
2 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
½ teaspoon yellow mustard seeds
1 x 400g / 1 x 14.5 oz can of chopped tomatoes/diced tomatoes
1 litre of / 3 cups vegetable stock made with 2 stock cubes
80 g / 2 cups of baby spinach
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper

Instructions

Slow Cooker Instructions

Place all the ingredients except the spinach.
Add the chopped tomatoes and stock and give everything a good stir.
Put the lid on and cook for 5 hours.
Once the potatoes are cooked remove 2 ladles of the soup and transfer to a blender.
Blend and return to the soup in the slow cooker. Stir well and check the seasoning.
Add the spinach to the soup stir well and pop the lid back on for a minute until the spinach has wilted.
Serve in large bowls, leave to cool for a moment as the soup will be piping hot.

Stove Top Instructions

Heat the oil in a large heavy bottomed saucepan.
Add the chopped onion celery and carrots along with a small pinch of salt.
Cook for 20 minutes, stirring often.
Add the garlic, ginger and spices and cook for a minute or until you smell the spices.
Now add the lentils, potatoes, chopped tomatoes and stock. Season with salt and pepper. Stir well and bring up to a to simmer.
Scoop any scum on the surface and discard it.
Place a lid on and turn heat down to medium low. Simmer for 35 - 40 minutes or until the lentils are soft and the potatoes are cooked. If the lentils are still hard keep cooking for another 10 - 15 minutes.
Remove 2 ladles to a blender and blend, return to the soup. Check the seasoning now and add more salt or pepper if needed.
Add the spinach and cook until wilted.

Notes

Thickness - this is quite a thick soup so if you prefer a thiner consistency you could add more stock or some water to thin it out.
Lentils - you really need to use dried lentils for this recipe, not only are they budget friendly but they will have more flavour than cooked lentils. Brown or green lentils are best for this recipe, red lentils will not hold up to the long cooking time and will melt into the soup.
Storage - this soup is suitable for freezing and leftovers can be stored in the fridge for 2 days.
Nutritional Information - all nutritional information shared is an estimate based on third-party calculations. If calorie count and/or nutritional values are important to you, we recommend putting the ingredients through whichever online nutritional calculator you prefer. Calories can vary depending on which brands were used. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients if possible for best results.

Nutrition