This Slow Cooker Lemon Rosemary Lentil Soup is one of the easiest soups to ever come out of your kitchen. Fresh vegetables, lemon and rosemary become an amazingly hearty soup with minimal effort. Carrots, onion, yellow bell pepper and red lentils are flavored with garlic and a dash of cayenne pepper and slow cooked until tender.
If you would’ve ever told me I would’ve convinced our family that lentils were not only delicious, but also an acceptable protein substitute, I likely would’ve laughed. In your face. And quite loudly. My dear husband is as textbook meat and potatoes as you can get. And then there is the menagerie, who will at times decide they don’t want to partake in whatever I’m serving for no particular reason.
For the record, if you don’t want to eat what I’m serving, I’m totally fine after you take your obligatory bite. Just know that your belly will be hungry in the morning and I will not be making you anything else. (And yes, this works!)
Then about a year ago, I introduced our family to Slow Cooker Lentil and Brown Rice Tacos and I can’t remember the last time I served tacos with ground beef. Miraculous! 2014 will forever be known as the year of the lentils!
So as I was planning Soup-er Bowl Week with Emily from Jelly Toast and Courtney from Neighborfood, I knew I wanted to combine our new love of lentils with my undying devotion for my slow cooker. I’m so thrilled with the end result, this Slow Cooker Lemon Rosemary Lentil Soup, and have no doubt that you will be too!
SIDE NOTE: If you’re looking for an amazing slow cooker, I can’t recommend the one I chatted about in this recipe enough. I mean, the fact that it’s non-stick and is a breeze to clean is amazing in and of itself, but it also will brown, simmer and steam as well. I have three slow cookers and this is the only one that has earned residency in my small kitchen’s limited cabinet real estate.
Fresh vegetables, lemon and rosemary become an amazingly hearty soup with minimal effort. Carrots, onion, yellow bell pepper and red lentils are flavored with garlic and a dash of cayenne pepper and slow cooked until tender. Lemon zest and juice and chopped rosemary are swirled throughout to create one of the easiest soups to ever come out of your kitchen.
- 6 carrots, diced
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 yellow pepper, chopped
- ⅛ teaspoon cayenne pepper
- 3 cups red lentils
- 4 cups chicken broth
- 2-3/4 cups water
- 1-1/2 teaspoons salt
- 1 lemon, zest and juice
- 1 tablespoon fresh rosemary, chopped
- In a six quart slow cooker, add all ingredients EXCEPT lemon zest and juice and rosemary.
- Cook on LOW for 6 hours.
- Stir in lemon zest, juice and rosemary.
- Season with additional salt and pepper to taste.
- Ladle into bowls and garnish with additional chopped rosemary if desired.
This Slow Cooker Lemon Rosemary Lentil Soup will definitely earn a spot on your menu plan whether it’s Meatless Monday or not. With just 15 minutes of prep time – less if you’ve got mad knife skills! – it’s simply irresistible!
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