Slow-Cooker Lebanese Red Lentil Soup Recipe
Comforting, vibrant, vegetarian red lentil soup is garnished with cilantro, red onion, and a zap of lemon. .
Jennifer Olvera
Unlike most lentils, red lentils cook quickly. This version, a take on the traditional Lebanese soup, is done in the slow cooker. After it’s done cooking, it’s punched up with a bit of vinegar, puréed, and garnished with onions, cilantro, and a spurt of fresh lemon.
When cooking, even in the slow cooker, be careful. You need to keep an eye on it because when the liquid gets too low it can burn. That’s why this isn’t a soup you want to jack up on high. It’s also best to stay nearby, stirring every hour or so and adding stock as the soup starts to thicken. It’s possible you’ll need up to four additional cups of stock, so be sure to plan accordingly.
Finished with a bit of acid (red wine vinegar), the soup is puréed until smooth. If you prefer a chunkier texture, skip blending it entirely or use the pulse setting to keep some lentils intact.
When ready to serve, the soup is garnished with red onion, cilantro, and lemon juice.
Note: If you like your soup with a touch of creaminess, adding a dollop of plain yogurt works nicely.
Slow-Cooker Lebanese Red Lentil Soup Recipe
1 tablespoon olive oil
1 large white or yellow onion, chopped (about 1 1/2 cups)
2 carrots, peeled and chopped (about 1 1/2 cups)
2 celery stalks, chopped (about 1 cup)
4 cloves garlic, minced (about 4 teaspoons)
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
1 1/2 teaspoons smoked paprika
4 cups dry red lentils, picked over for debris and rinsed
2 bay leaves
12 to 16 cups low-sodium vegetable stock or water
Kosher salt
1 tablespoon red wine vinegar
1 large red onion, minced (about 1 cup)
1/3 cup minced fresh cilantro leaves
1 lemon, cut into wedges
Heat olive oil in a large sauté pan over medium heat. When oil is shimmering, add onion, carrots, and celery and cook, stirring periodically, until vegetables start to soften, about 5 minutes. Add garlic cook, stirring, until fragrant, about 1 minute. Stir in cumin, cayenne, and paprika, and continue cooking until fragrant.
Transfer mixture to a slow cooker. Add lentils, bay leaves and 12 cups of stock. Season with about 1 teaspoon of salt, stir to combine, and cover. Set slow cooker to low and cook for 4 hours, stirring hourly and adding in additional broth as needed to maintain a loose, soup-like consistency.
When the soup is done, discard bay leaves, transfer to a blender or food processor, and add vinegar. Adjust seasonings, if needed, and purée until smooth. Ladle into bowls and top with red onion and cilantro, and serve with lemon wedges.
Special equipment
Slow cooker, blender, or immersion blender
| Nutrition Facts (per serving) | |
|---|---|
| 427 | Calories |
| 4g | Fat |
| 76g | Carbs |
| 25g | Protein |
Show Full Nutrition Label
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| Nutrition Facts | |
|---|---|
| Servings: 6 to 8 | |
| Amount per serving | |
| Calories | 427 |
| % Daily Value* | |
| 4g | 5% |
| Saturated Fat 1g | 3% |
| 0mg | 0% |
| 577mg | 25% |
| 76g | 28% |
| Dietary Fiber 13g | 47% |
| Total Sugars 6g | |
| 25g | |
| Vitamin C 21mg | 103% |
| Calcium 109mg | 8% |
| Iron 8mg | 46% |
| Potassium 1062mg | 23% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)