Are lentils safe in a slow cooker?

Yes, lentils are perfect for a slow cooker! First, they hold their shape well during long cooking. Next, they absorb flavors beautifully. Then, they become tender without turning mushy. Just avoid red lentils, as they break down too much. Crockpot Lentil Soup is a great way to enjoy them. You’re going to love how easy it is!

How do you cook Gordon Ramsay lentils?

Gordon Ramsay’s lentil recipes often start with sautéing onions, garlic, and spices. Next, he adds lentils and broth. Then, he simmers until tender. You can try this method for Crockpot Lentil Soup by adapting it to your slow cooker. It’s like a fun little challenge to make restaurant-quality soup at home!

Do lentils need to be soaked before making soup?

Nope, lentils don’t need soaking! First, rinse them to remove dirt. Next, toss them straight into your Crockpot Lentil Soup . They cook perfectly in the broth. Soaking is more for beans, not lentils. This makes them a quick and easy choice for busy days. You’ll save so much time!

Is it possible to overcook lentils?

Yes, you can overcook lentils, but it’s hard in a slow cooker. First, green and brown lentils hold up well. Next, just stick to the recommended cooking time. Then, check for tenderness. Overcooked lentils turn mushy, but they’re still tasty in Crockpot Lentil Soup . It’s like a cozy, hearty stew!

Best Crockpot Lentil Soup You’ll Ever Make

Ingredients

Scale

2 tbsp extra-virgin olive oil
1 medium yellow onion, diced
4 medium carrots, peeled and diced
3 stalks celery, thinly sliced
1 1/2 tsp Italian seasoning
1 tsp kosher salt
1 tsp smoked paprika
1/2 tsp ground black pepper
4 cloves garlic, minced
1 1/2 cups French green lentils or brown lentils
1 can (15 oz) fire-roasted diced tomatoes
1 can (15 oz) crushed tomatoes
4 cups low-sodium vegetable broth
Parmesan rind (optional)
1 tbsp red wine vinegar
1/2 tsp granulated sugar
Grated Parmesan, for serving
Chopped fresh parsley, for garnish

Instructions

Sauté the vegetables: Heat olive oil in a skillet over medium heat. Add onions, carrots, and celery. Sauté until softened.
Add seasonings: Stir in Italian seasoning, salt, smoked paprika, black pepper, and minced garlic. Cook until fragrant.
Combine ingredients in crockpot: Transfer sautéed veggies to the crockpot. Add lentils, diced tomatoes, crushed tomatoes, and vegetable broth. If using, drop in the Parmesan rind.
Cook: Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until lentils are tender.
Finish the soup: Stir in red wine vinegar and sugar before serving to balance flavors.
Serve: Ladle into bowls, garnish with parsley and Parmesan, and enjoy!

Notes

Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Use brown lentils if French green lentils are unavailable.
Add a bay leaf or red pepper flakes for extra flavor.
Serve with crusty bread or a green salad for a complete meal.

Author: Anna Gomez
Prep Time: 15 minutes
Cook Time: 6-8 hours (low) or 3-4 hours (high)
Category: Soup
Method: Slow Cooker
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: per serving, approx. 1 1/2 cups
Calories: 250
Sugar: 8g
Sodium: 480mg
Fat: 6g
Carbohydrates: 38g
Fiber: 10g
Protein: 12g
Cholesterol: 0mg

Keywords: lentil soup, crockpot soup, slow cooker recipe, healthy soup, vegetarian soup, easy lentil soup, hearty soup, meal prep, winter recipes, comfort food