Hearty Slow Cooker Lentil Soup Recipe for Busy Weeknights

This nourishing slow cooker lentil soup is full of vegetables and creamy red lentils. I like to finish it with crispy tortilla strips for a crunchy contrast.

Tall image of red lentil soup topped with crispy tortilla strips in a brown speckled bowl. The bowl is on a light background. A spoonful of the soup is being lifted from the bowl. There are scattered tortilla strips and a small bowl of grated cheese at the top of the image and yellow napkin at the bottom of the image.

This is a warm, satisfying soup that hits the spot on cold days while still feeling wholesome.

Red lentils cook down to give the soup a creamy, thick texture, and the grated cheese and crispy tortilla strips add a touch of indulgence so it never feels like a “diet” dish. If it doesn’t taste great, what’s the point?

Here’s what you’ll need to make it.

📋 Soup Ingredients

Ingredients for slow cooker lentil soup on a wooden board.

📋 Crispy Tortilla Strips Ingredients

Ingredients for homemade crispy tortilla strips on a wooden board.

📺 Watch how to make it

Full recipe with detailed steps is in the recipe card at the end of this post.

👩‍🍳PRO TIP For a completely smooth soup, omit the spinach before blending — blending spinach will change the colour to a deeper, murkier green.

Tall image of two bowls of red lentil soup topped with crispy tortilla strips in brown speckled bowls. The bowls are on a light background. There is a yellow napkin on the left of the bottom bowl. There is a small bowl of grated cheese, two gold spoons and some scattered tortilla strips around the bowls.

Kids especially love the crunchy tortilla strips, so it’s worth making a little extra to snack on.

Tall image of red lentil soup topped with crispy tortilla strips in a brown speckled bowl. The bowl is on a light background. There is a yellow napkin on the left of the bowl.

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Red lentil soup topped with crispy tortilla strips in a brown speckled bowl. The bowl is on a light background. There is a gold spoon taking a spoonful of the soup.

5 from 4 votes

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Slow Cooker Lentil Soup Recipe

By Nicky Corbishley

This nutritious slow cooker lentil soup is packed with vegetables and creamy red lentils. I love to top it off with some crispy tortilla strips to add a bit of crunch too.

Prep Time:
10 mins

Cook Time:
6 hrs

Total Time:
6 hrs 10 mins

Servings: 4

Course: Dinner, Lunch

Cuisine: British

Ingredients

1 onion – peeled and finely diced
1 red bell pepper – deseeded and finely diced
3 carrots – peeled and chopped into small pieces
2 medium Maris Piper potatoes – peeled and chopped into small cubes
100 g (1/2 cup) red lentils
720 ml (3 cups) vegetable stock
½ tsp salt
¼ tsp black pepper
60 g (2 packed cups) baby spinach
75 g (3/4 cup) grated cheddar cheese

Crispy Tortillas

1 tbsp olive oil
½ tsp garlic salt
½ tsp dried parsley
1 plain tortilla wrap

Instructions

Place the onion, red pepper, carrots, potatoes, red lentils, stock, salt and pepper into the slow cooker.
Cook on high for 4 hours or low for 6 hours.
While the soup cooks, make the crispy tortillas: preheat the oven to 200°C / 400°F.
Mix the olive oil, garlic salt and dried parsley, then brush onto one side of the tortilla.
Slice the tortilla into thin strips or wedges and place in a single layer on a baking tray.
Bake for 5–7 minutes until crisp. Remove and allow to cool.
When the soup is ready, stir in the baby spinach and grated cheddar until wilted and melted.
Divide the soup between bowls and top with crispy tortilla pieces.

Notes

Tip

Add a pinch of chilli flakes and smoked paprika to the tortilla strips for a smoky, spicy kick.

Make Ahead

You can make this soup in advance. Cool, cover and refrigerate for 2–3 days. Reheat in a pan on the stove until piping hot.

Nutritional information is approximate per serving (recipe serves 4)

Nutrition

Nutrition information is automatically calculated and should be used as an approximation.

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