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Cozy Crockpot Red Lentil and Tomato Soup

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A comforting and easy-to-make crockpot soup featuring red lentils and fire-roasted tomatoes, perfect for cold winter nights. This recipe is quick to prep and slow-cooked to develop rich, hearty flavors.

Ingredients

Scale
  • 1 cup red lentils (about 200 g), rinsed well
  • 1 can (14.5 oz/400 g) canned diced tomatoes, preferably fire-roasted
  • 4 cups (32 fl oz/950 ml) vegetable broth, low-sodium
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1 large carrot, peeled and diced
  • 1 celery stalk, diced (optional)
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and black pepper, to taste
  • 1 tablespoon fresh lemon juice
  • Fresh parsley or cilantro, chopped, for garnish (optional)

Instructions

  1. Prep the vegetables: Dice the onion, carrot, and celery into roughly ¼-inch pieces. Mince the garlic cloves finely. Rinse the red lentils thoroughly under cold water using a fine-mesh strainer until the water runs clear.
  2. Sauté the aromatics (optional): In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, carrot, and celery. Cook, stirring occasionally, until the onion turns translucent and the carrots soften slightly, about 5 minutes. Add the minced garlic and sauté for another 2 minutes until fragrant. This step can be skipped if in a hurry.
  3. Combine ingredients in crockpot: Transfer the sautéed veggies to the crockpot. Add the rinsed lentils, canned diced tomatoes (including juice), and vegetable broth. Stir in the ground cumin, smoked paprika, salt, and pepper. Mix well to distribute spices evenly.
  4. Cook low and slow: Cover and cook on low heat for 6 to 8 hours, or on high for 3 to 4 hours. The soup should thicken and lentils should be tender but still hold shape slightly. Adjust consistency with more broth or water if needed.
  5. Final touches: Stir in the tablespoon of fresh lemon juice. Taste and adjust salt and pepper as needed. Optionally, use an immersion blender to pulse a few times for a smoother texture.
  6. Serve and garnish: Ladle into bowls, sprinkle with chopped fresh parsley or cilantro, and drizzle a bit of olive oil if desired. Serve with crusty bread or a simple green salad.

Notes

Rinsing lentils well is crucial to avoid bitterness. Sautéing vegetables before slow cooking adds depth but can be skipped for convenience. Adjust seasoning at the end as lentils absorb flavors during cooking. For creamier texture, stir in coconut milk or plain yogurt before serving. Soup holds well on warm setting for a few hours and freezes well for up to 3 months.

Nutrition

Keywords: red lentil soup, crockpot soup, tomato soup, easy winter soup, vegetarian soup, vegan soup, gluten-free soup, slow cooker recipe

Find it online: https://lyrafeast.com/cozy-crockpot-red-lentil-and-tomato-soup-recipe-easy-and-perfect-for-winter/