Slow cooker lentil and vegetable soup
Slow cooker lentil and vegetable soup uses brown or green lentils for a little remaining texture. Red lentils break down much more quickly and would make a different soup. This small batch gives about four to five bowls.
The time range follows a manufacturer’s slow-cook method, not its separate pressure-cooker recipe. Do not use a pressure setting or a warm setting interchangeably with slow cooking. Cool leftover soup in shallow containers and refrigerate promptly.
- Calories
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- Protéines
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- Lipides
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- Glucides
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| Temps de préparation | — |
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| Temps actif en cuisine | — |
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| Cuisine | Home cooking |
| Allergènes | — |
Ingrédients
5 portions
Étape 1
Rinse and inspect lentils, removing any debris. Wash and cut vegetables. Choose a cooker whose minimum and maximum fill limits suit this batch, typically a small roughly 3-quart model.
Étape 2
Warm oil in a skillet. Soften onion and garlic briefly, then add carrot and celery and cook a few minutes longer. Transfer directly into the cooker.
Étape 3
Add lentils, broth, tomatoes, cumin and coriander. Stir and cover. Cook on high about 3½–4 hours or on low about 7–8 hours, following the appliance instructions.
Étape 4
Check lentils and carrot for full tenderness. If still firm, continue cooking and add hot water if the soup has become too thick. Taste and season near the end. Serve hot.
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