Slow Cooker Red Lentil Soup2017-04-26
- Prep Time : 15m
- Cook Time : 7:00 h
- Ready In : 7:15 h
I made this soup on Passover one year instead of the traditional matzah ball soup. I just felt like making something different. That year, our families came over for dinner and they all loved it! They thought the flavours were incredible. I was planning to freeze a lot of the soup once the dinner was done, but most of it was gone by the end of the night! It’s so simple to make and I love the slow cooker because you can just set it and forget it. I wasn’t so careful about cutting my vegetables super small because I knew I was going to puree the soup. But if you want a chunkier soup, make sure to cut your vegetables in small, uniform pieces so you don’t get big chunks in each spoonful.
If you don’t have vegetable broth, feel free to make it with chicken stock. Enjoy and let me know what you think!
- 2 cups dried red lentils, rinsed and drained
- 32 ounces vegetable broth
- 3 medium carrots, chopped
- 1 can diced tomatoes
- 4 ounces tomato paste
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tsp dried basil
- 1 tsp dried thyme
- ½ tsp ground cumin
- 1 tsp salt
- ¼ tsp black pepper
Put all ingredients in the slow cooker.
Cook for 8 hours on low or 6 hours on high.
Take a hand blender and puree the soup until smooth. If you don't have a hand blender, cool the soup and then put in your blender in batches. Enjoy!