Red Lentil Vegetable Soup

This red lentil vegetable soup is warm, healthy, and super easy to make. Just dump everything into your slow cooker and let it cook all day. You can eat it chunky or blend it smooth. It’s perfect for cold winter days and needs almost no work to prepare.

This tasty soup is just right for a cold winter day. You can eat it chunky, with soft veggies and lentils in every bite, or you can blend it smooth if you like a creamy soup better. Either way, it’s warm, filling, and easy to make.

Servings: 4
Cook Time: 8 hours

Ingredients

• 2 cups dried red lentils
• 32 ounces vegetable broth
• 3 carrots, cut into chunks
• 3 medium potatoes, cut into chunks
• 4 ounces tomato paste
• 1 onion, diced
• 2 garlic cloves, very finely diced or minced
• ½ teaspoon ground cumin
• 1 teaspoon salt
• ¼ teaspoon black pepper

Red Lentil Vegetable Soup: Instructions

1. There’s no need to soak the lentils first or cook anything before you start. This makes the soup extra simple and quick to prepare.
2. Feel free to add any extra vegetables you like, based on what your family enjoys eating.
3. Place all the ingredients — the lentils, vegetable broth, carrots, potatoes, tomato paste, onion, garlic, cumin, salt, and black pepper — into the slow cooker.
4. Stir everything together gently so the ingredients are mixed and the lentils are covered by the broth.
5. Put the lid on the slow cooker. Cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the lentils and vegetables are soft.
6. Once cooked, check the soup. If you want it chunky, leave it as is and give it a good stir. If you prefer it smooth, use a blender or immersion blender to blend it until creamy.
7. Taste the soup and add a little more salt or pepper if needed.
8. Ladle the hot soup into bowls and serve right away.

This easy dump-and-go soup needs very little hands-on work, making it perfect for busy days when you still want a warm, homemade meal waiting for you.