Creamy Tomato and Red Lentil Slow Cooker Soup

This Creamy Tomato and Red Lentil Soup is a hearty, nourishing meal that’s perfect for a cozy day. Made in the slow cooker, it’s incredibly easy to prepare, with just a few minutes of prep and the rest of the work done for you. The red lentils add body and protein, while tomato paste and diced tomatoes bring a rich, tangy flavor. Finished with a touch of lemon juice, this soup is both refreshing and satisfying.

With optional toppings like vegan sour cream and fresh parsley, this soup is ideal for a warm, wholesome lunch or dinner.

Why You’ll Love Creamy Tomato and Red Lentil Slow Cooker Soup

  • Hands-Off Cooking: The slow cooker does most of the work, making this perfect for busy days.
  • Rich and Creamy Texture: Blending part of the soup gives it a creamy consistency without dairy.
  • Nutrient-Packed: Lentils provide plant-based protein and fiber, while tomatoes add antioxidants.
  • Flavorful and Spicy: Cumin and chili powder add warmth and depth to the tomato-lentil base.

What You Need to Make Creamy Tomato and Red Lentil Slow Cooker Soup

To prepare this filling soup, you’ll need the following ingredients (see the recipe card below for exact measurements):

  • Chopped onion
  • Carrots and celery, thinly sliced
  • Fresh garlic cloves, minced
  • Ground chili powder and cumin
  • Tomato paste and canned diced tomatoes
  • Dry red lentils, rinsed and picked through
  • Vegetable broth
  • Lemon juice and sea salt
  • Optional garnishes: vegan sour cream and chopped parsley

How to Make Creamy Tomato and Red Lentil Slow Cooker Soup

  1. Saute the Vegetables: Set your slow cooker to the sauté setting. Add the onion, carrots, and celery and sauté for 4-6 minutes, until the onions are translucent and soft. Add a few tablespoons of water or vegetable broth as needed to prevent sticking. Add the garlic and sauté for an additional 2 minutes until fragrant.
  2. Add Seasonings and Ingredients: Add the chili powder, cumin, tomato paste, diced tomatoes, red lentils, and vegetable broth. Stir well to combine.
  3. Cook the Soup: Cover the slow cooker and cook on high for 4 hours. The lentils should be fully cooked, softened, and doubled in size.
  4. Blend and Finish: Remove 3 cups of the soup and blend until smooth, then return to the slow cooker. Stir in the lemon juice and salt, adjusting seasoning to taste.
  5. Serve: Ladle the soup into bowls, garnishing with vegan sour cream and chopped parsley if desired. Serve hot and enjoy!

Commonly Asked Questions

Can I make this soup without a slow cooker?

Yes, use a large pot on the stovetop. Sauté the vegetables, add the ingredients, bring to a boil, then simmer for about 30-40 minutes until the lentils are soft.

Do I need to soak the red lentils before cooking?

No soaking is required for red lentils, as they cook quickly. Just rinse and pick through them before using.

How long will leftovers keep?

Store leftovers in an airtight container in the fridge for up to four days. Reheat on the stove or microwave.

Can I freeze this soup?

Absolutely! Freeze for up to three months. Thaw in the fridge overnight and reheat before serving.

What can I serve with this soup?

Crusty bread, pita, or a simple side salad pair well with this hearty soup.

Creamy Tomato and Red Lentil Soup

Enjoy this Creamy Tomato and Red Lentil Soup made easily in the slow cooker! With red lentils, tomatoes, and a touch of spice, it’s hearty, nutritious, and perfect for cozy days.

Ingredients
  

  • 1 onion chopped
  • 3 medium carrots thinly sliced
  • 3 medium celery ribs thinly sliced
  • 4 garlic cloves minced
  • 2 teaspoons ground chili powder
  • 2 teaspoons ground cumin
  • 2 tablespoons tomato paste
  • 1 15- ounce can diced tomatoes
  • 2 cups dry red lentils rinsed and picked through
  • 6 cups vegetable broth
  • 1/2 lemon juiced
  • ½ teaspoon sea salt plus more to taste
  • Vegan sour cream optional
  • Chopped parsley optional

Instructions
 

  • Heat the slow cooker on the saute setting. Add the onion, carrots, and celery and saute 4-6 minutes until the onions are translucent and soft. Add 2-4 tablespoons of water or vegetable broth, as needed, to prevent the vegetables from burning or sticking. Add the garlic and saute 2 more minutes until fragrant.
  • Add the chili powder, ground cumin, tomato paste, diced tomatoes, lentils, and broth, stir to combine. Cover and cook on high setting for 4 hours until the lentils have cooked through, are doubled in size and soft.
  • Remove 3 cups of the soup and blend in a blender until smooth and creamy, transfer back to the slow cooker, add the lemon juice and salt, stir to combine.
  • Serve hot garnished with sour cream and parsley, if desired
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