Lentil Soup a la Slow Cooker


My slow cooker, along with my immersion blender, is quickly becoming one of my favorite appliances. Throw some ingredients in, turn it on, and forget about it for 8-10 hours? Really? Yes, really. I’ve done it.

Slow cookers confirm beyond the tiniest doubt that ANYONE can cook really delicious, healthy meals. Heavens, it’s easier than the microwave.

This version of lentil soup is made with some lovely seasonal vegetables and seasoned with spices traditionally used in Indian cooking. I’ll also point out that this recipe only serves two. Actually, Greg ate the entire batch by himself, but I think it would serve two normal people.

Lentil Soup a la Slow Cooker

  • 4 cups vegetable broth
  • 3/4 cup lentils
  • 2 medium tomatoes, diced
  • 5 oz butternut squash, diced
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1/2 tsp turmeric
  • 1 tsp cumin
  • 1/2 tsp coriander
  • 1 tsp ajwain

Throw everything in the slow cooker, and cook for 8-10 hours on high.


  1. I love all of your new posts. I’m going to make lentil and squash soup today. I need some meals in my freezer for the days that I work. Thanks so much for sharing. I’ll let you know how they turn out. :)

  2. This soup was so good. I really did eat it all. Seemed pretty easy, but I wasn’t involved in that.

  3. So, are you implying Greg is not normal?

  4. Ditto on the immersion blender and crock pot.

    My favorite crock pot food is my version of pareve (dairy and meatless) cholent. (Potatoes, sweet potatoes, brown rice, kidney beans, cranberry beans, white beans, honey, garlic powder, onions, paprika, salt, black pepper, a lot of water; cook on low for 20 hours…)

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