Slow Cooker Lentil Soup

This Slow Cooker Lentil Soup is such a delicious broth soup that is perfect for chilly days. It is loaded with vegetables and lentils and makes for a healthy and filling dinner.

It has been so chilly lately, in fact, we even got hail today! It was crazy! This colder weather has my family craving soup regularly.

Another reason I love soup recipes is for how EASY they are. Especially slow cooker recipes like today’s recipe. With 4 kids, my life has been swamped lately. Between caring for a 2 month old constantly, a busy toddler in preschool and 2 kids who juggle a couple of extra-cirricular activities each, by the time dinner rolls around I am either MIA at a game, picking someone up from dance or too tired to do anything too extravagant. During this busy time of year, my slow cooker and I are best friends.

The Slow Cooker Lentil Soup really hit the spot. It is a broth-based soup that is loaded with vegetables and healthy red lentils. I love this soup because the vegetables are cooked in the slow cooker until tender which makes it easier for my kids to eat them with *minimal* persuasion. That flavor is spectacular and this will definitely be a new regular at my house.

5.0 from 1 reviews

Slow Cooker Lentil Soup

 

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This Slow Cooker Lentil Soup is such a delicious broth soup that is perfect for chilly days. It is loaded with vegetables and lentils and makes for a healthy and filling dinner.

Author: Nikki

Recipe type: Dinner

Ingredients

• 1 yellow bell pepper, diced
• 1 red bell pepper, diced
• 2½ cups chopped carrots
• 1 cup diced onion
• ¾ teaspoon red pepper
• 5 cups chicken broth
• 2 teaspoon chicken bullion
• 3 cups water
• 3 cups uncooked red lentils
• 3 teaspoons salt
• ½ teaspoon pepper
• ¼ teaspoon lemon juice
• 2 teaspoons thyme
• 1 teaspoon basil

Instructions

1. Combine all ingredients to a 6-quart slow cooker except for salt, pepper, lemon juice, thyme and basil.
2. Cook on low for to six hours.
3. Stir in the salt, pepper, lemon juice, thyme and basil until evenly mixed into the soup.
4. Serve hot.

Notes

adapted from Melanie Makes

3.4.3177