This slow-cooker yellow lentil soup is nutritious, hearty, and flavorful. Serve it with crusty bread and a side salad for a complete meal. Flavored with ginger, garlic, turmeric, and fresh cilantro this will become a family favorite very soon
Do you like lentils then you are going to enjoy this soup. Usually I buy these in dried foam which means - I have to soak them overnight or between 6 to 8 hours to re-hydrate them. Then cook them on the stovetop in a pot of boiling water which usually can take from 45 minutes to an hour. After that, I'd usually cook them into a curry or soup.
Now with the slow cooker I don't have to soak the lentils / re-hydrate them or even boil them for 45 minutes. I just place them in the slow cooker and it cooks them.
Table of Content
Ingredients and substitutes
- Lentils - All lentils are nutritious and almost any lentils can be used in place on this yellow variety in this soup.
- Ginger - this can be optional but I do believe it adds that little extra zing to this soup
- Cilantro - this herb here is not just for garnish - it does add a lot more flavor and taste too! So I highly recommend you add cilantro.
- Stock - Well, ideally water would work too but vegetable or chicken stock is always a great way to add something more.
Sometimes, I add a few bones I get from the butcher for my stock to my slow cooker while the lentils are slow cooking. It just adds more flavor. - Turmeric -Apart from the fact that it has many health benefits I love the color, it adds to this soup.
- onions and garlic - I prefer the taste of sautéed onions as compared to stewed onions. So, I sauté them but you can add them just as well.
Step by step instructions (pin)
- Clean and wash the lentils in running water several times
- Place lentils in the slow cooker with 2 cups water.
- Switch the slow cooker on low for 2 hours.
- In a frying pan add the oil and cook the chopped onion, garlic, ginger until onions are translucent. Add turmeric and coriander and bay leaves.
- Transfer onion mixture it to the slow cooker. Followed by the stock and cilantro.
- Cook on low for 4 hours or on high for 2 to 3 hours until the lentils are completely mushed up.
- Check seasoning and consistency - adding water to bring to a soup consistency.
- Garnish with cilantro and serve with some crusty or toasted bread.
Frequently asked questions
The delicious slow-cooker lentil soup will keep in the refrigerator for 3 to 4 days. You can also keep it in the freezer for up to 3 months. Always thaw in the fridge overnight for the best results.
For our family, a side salad or sauteed veggies with some homemade fresh bread on the side makes a complete meal. Try
garlic or parmesan asparagus, or sesame green beans. Some oven-baked potato chips or potato wedges. My favorite is Kale with Pine Nuts and Kale with olive & feta
You can cook lentils without soaking but they do take longer. Soaking helps with cooking them quicker as well as with a softer texture.
Yes, you can cook this soup on the stovetop and the lentils usually take between 30 to 45 minutes to cook until soft.
Salad & bread to serve with soup
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Recipe
Description
Ingredients
- 1 cup (6.77 oz) Yellow lentils
- ½ Onion chopped
- 1 clove Garlic
- 1 tsp Ginger grated
- 2 Bay leaves
- ¼ cup Cilantro chopped
- 2 cups (470 ml) Stock
- 2 cups (470 ml) Water
- ½ tsp Turmeric
- ½ tsp Coriander powder
- ½ tsp Salt
- ¼ tsp Pepper
Instructions
- Clean and wash the lentils in running water several times
- Place lentils in the slow cooker with 2 cups water
- Switch the slow cooker on low for 2 hours
- In a frying pan add the oil and cook the chopped onion, garlic, ginger until onions are translucent. Add turmeric and coriander and bay leaves.
- Transfer onion mixture it to the slow cooker. Followed by the stock and cilantro
- Cook on low for 4 hours or on high for 2 to 3 hours until the lentils are completely mushed up.
- Check seasoning and consistency - adding water to bring to a soup consistency.
- Garnish with cilantro and serve with some crusty or toasted bread.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Barb
Hi Veena, made this already once before and everyone loved it. However couldn't find yellow lentils and made it using yellow split peas. Peas were still a bit on chewy side after cooking but still delicious. Questions: Do you cook lentils in slow for 2 hours BEFORE proceeding with rest of recipe? And are yellow split peas same as yellow lentils? Thanks!
Veena Azmanov
Barb. All lentils are different usually. Some take a little longer to hydrate. The split ones will hydrate faster than the whole lentils
As a rule of thumb, it is always a good idea to hydrate lentils and legumes. Once hydrated they are much easier to cook, the texture is much softer and they absorb sauces nicely too.
I hope this helps. Let me know if you have any more questions
Anglea
Thanks
Velda
Just made this reicpe. Thank you so much - Was so delicious. Can't believe it was so easy.
Veena Azmanov
Thank you, Velda. So happy you enjoyed this recipe. Thank you for taking the time to write this feedback. Love hearing back from those who try my recipe. Have a great day.
Mary
I love lentils and this looks so delicious - Love Indian food so this reminds me of dal. I think I will make some barley and add to this too! Thanks for the recipe.
Veena Azmanov
Thank you Mary. Yes, this is definitely Indian inspired
valmg @ Mom Knows It All
I don't see lentil soup round here very often. It did remind me of a pea soup my Mom used to make that was almost the same yellow.
Veena Azmanov
Thank you Val - Yeah I know what you mean, I too am making an effort to use more lentils in out diet now.