Red Lentil Vegetable Soup


June 13, 2016

A tasty soup that is perfect for the cold winters day, this recipe can either be eaten chunky or blended as desired.

  • Prep: 25 mins
  • Cook: 8 hrs
  • Yields: 4 generous servings.


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


1You do not have to pre-soak lentils or precook anything,it makes this an even easier soup.

2You may add any vegetable to this recipe depending on your individual taste.

3Put everything in the Slow Cooker and cook on low 8 - 10 hours or on high 4-5 hours.

4This is what you could call a dump and go recipe.

Submitted by Sharon Burke


3 Reviews

Darren Comley

January 3, 2019

This is a beautiful recipe. I’ve never had lentils and I thoroughly enjoyed this!!


June 26, 2018

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.

Nadia Oronova

July 25, 2017

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.

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