SLOW COOKER RED LENTIL & TOMATO SOUP
A deeply satisfying, blended red lentil soup with crushed tomatoes, smoked paprika, and cumin. Red lentils dissolve beautifully during slow cooking, creating a naturally creamy, velvety texture without any cream or blending required. A weeknight staple that's cheap, filling, and full of flavour.
Ingredients
Scale
- 2 cups 400 g dried red lentils, rinsed
- 1 can (28 oz / 800 g crushed tomatoes)
- 1 large onion (diced)
- 4 garlic cloves (minced)
- 2 medium carrots (diced)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp turmeric
- ½ tsp chili flakes (adjust to taste)
- 5 cups 1.2 L vegetable broth
- 2 tbsp olive oil
- Salt and pepper to taste
- Juice of 1 lemon
- Fresh parsley or coriander to garnish
Instructions
- Add all ingredients except lemon juice and garnish to the slow cooker. Stir to combine.
- Cook on LOW for 6 hours or HIGH for 3.5 hours, until lentils are completely soft and broken down.
- Use an immersion blender to partially or fully blend for a smoother consistency, or leave chunky.
- Stir in lemon juice. Taste and adjust salt, pepper, and spice.
- Serve with crusty bread or flatbread. Drizzle with olive oil and garnish with fresh herbs.
Notes
Red lentils don’t need soaking. Just rinse and go — they break down on their own.
Boost the base. Add 1 tbsp tomato paste and a pinch of cinnamon for extra depth.
Storage. Refrigerates well for 5 days; freezes for up to 3 months. Thickens as it sits — add a splash of broth when reheating.