Red Lentil Soup Crock Pot Recipe

Slow Cooker Lentil Soup {Easy, Healthy!} iFoodReal.com

WEBOct 29, 2021 · In a large slow cooker, add onions, celery, carrots, potatoes, corn, lentils, garlic powder, oregano, thyme, soy sauce, bay leaves, …

Rating: 5/5(51)
1. In a large slow cooker, add onions, celery, carrots, potatoes, corn, lentils, garlic powder, oregano, thyme, soy sauce, bay leaves, peppercorns and vegetable broth. No need to stir.
2. Cover and cook on Low for 8-10 hours or on High for 4-5 hours (with this soup longer is better).
3. Discard bay leaves and peppercorns. Using an immersion blender, pulse a few times until desired texture - I like creamy with chunks.
4. Garnish with herbs and Parmesan cheese/plain yogurt/tortillas chips and serve hot.

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Slow Cooker Red Lentil Soup Recipe Vegan in the …

WEBAug 22, 2023 · Put everything in the slow cooker and cook on low 8 hours or on high 4 hours. Add salt to taste, if needed. This is what you could …

Rating: 4.4/5(190)
1. You don't have to pre-soak lentils. That makes this an even easier soup.
2. Put everything in the slow cooker and cook on low 8 hours or on high 4 hours.
3. Add salt to taste, if needed.
4. This is what you could call a dump and go recipe.

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Crockpot Lentil Soup – WellPlated.com

WEBJan 20, 2020 · Crockpot Lentil Soup with Ham. Add 1 1/2 cups diced cooked ham to the slow cooker with the lentils. Cook as directed. Slow …

Rating: 4.8/5(64)
1. In a large skillet, heat the olive oil over medium high. Once the oil is hot, add the onion. Cook the onion, stirring often, until it is very soft and beginning to nicely brown and break down, about 8 minutes. Add the carrots, celery, Italian seasoning, salt, smoked paprika, and pepper. Sauté until the carrots and celery are barely soft, about 2 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Transfer to a 6-quart or larger slow cooker.
2. To the slow cooker, add the lentils, diced tomatoes, crushed tomatoes, and vegetable broth. Cover and cook on high for 3 to 4 hours or low for 6 to 8 hours, or until the lentils are tender and retain a slight amount of pleasant chew but are not mushy.
3. Remove the Parmesan rind (if using). Stir in the red wine vinegar and sugar. If the soup is too thick for your liking, thin with a bit of water or additional broth until you reach your desired consistency. Taste and adjust the seasonings as desired. Serve hot with a sprinkle of parsley, Parmesan (if using), and bread for dipping.

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