A tasty soup that is perfect for the cold winters day, this recipe can either be eaten chunky or blended as desired.
Submitted by Sharon Burke
Red Lentil Vegetable Soup
A tasty soup that is perfect for the cold winters day, this recipe can either be eaten chunky or blended as desired.
Serving: 4
Ingredients
- 2 cups dried Red Lentils
- 32 ounce 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
- 1/2 teaspoon Ground Cumin
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- You do not have to pre-soak lentils or precook anything,it makes this an even easier soup.
- You may add any vegetable to this recipe depending on your individual taste.
- Put everything in the Slow Cooker and cook on low 8 - 10 hours or on high 4-5 hours.
- This is what you could call a dump and go recipe.
Tried this recipe?Scroll Down To Share What You Think
Mine wasn’t running like a soup really, but tasted perfect! I’ve served with a spoon of Greek yogurt in each plate and that added bit of freshness, hubby and 4 kids all very happy with it.
This soup is delicious. I’ve cooked a batch for my work lunches. The depth of flavour in this is incredible.
At the end of cooking I whizzed it up with the stick blender and found it to be quite thick, so I added a cup of vegetable stock and it was perfect.
Thank you for sharing.
This is a beautiful recipe. I’ve never had lentils and I thoroughly enjoyed this!!