Who doesn’t love a good slow cooker recipe? This is a modification of my Red Split Lentil “Crack Soup” recipe, made even easier and with less fuss thanks to the magic that is the slow cooker. You can modify the ingredients to suit your taste, so I have included just the basic framework here. The seasonings are there to create a well-rounded flavor base, so if you don’t want to change anything, you don’t have to. This soup is delicious exactly as it is.
For example: You need a total of three quarts of liquid for this recipe. If you don’t have a quart of vegetable stock, you can substitute it with any stock you do have on hand, or with more water. Want a more substantial flavor? Replace some or all of the water with more stock. More carrots? Love celery? Go for it.
You are the captain of this ship, my friend. Go forth and make this soup your own.
- 1 quart (4 cups) vegetable stock
- 2 quarts (8 cups) water
- 2 cups dried red split lentils
- 2 cups carrots, cut into coins
- 1-2 cups celery, sliced
- 1 medium onion, chopped
- 2-3 cloves garlic, minced
- 2 bay leaves
- 1 Tablespoon onion powder
- 1 teaspoon chili powder
- 1 Tablespoon herbs de Provence
- 2 teaspoons sea salt
- pinch of red chili flakes (optional)
- Place all ingredients in a large slow cooker and stir to combine.
- Set slow cooker to LOW and allow to cook for 7-8 hours.
NOTE: If you like a creamier soup, you can puree using a stick blender to your desired consistency.