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SLOW COOKER RED LENTIL & TOMATO SOUP

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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

  1. Add all ingredients except lemon juice and garnish to the slow cooker. Stir to combine.
  2. Cook on LOW for 6 hours or HIGH for 3.5 hours, until lentils are completely soft and broken down.
  3. Use an immersion blender to partially or fully blend for a smoother consistency, or leave chunky.
  4. Stir in lemon juice. Taste and adjust salt, pepper, and spice.
  5. 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.

Find it online: https://slowcookerrecipes.us/slow-cooker-red-lentil-tomato-soup/