Slow-Cooked Red Lentil Soup with Cumin and Coriander
A deeply spiced, creamy soup featuring red lentils simmered with vegetables and warm cumin and coriander for a satisfying meal. This indian-inspired slow cooker ready in about 380 minutes pairs rinsed Red lentils, finely chopped Onion, diced Carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup, rinsed Red lentils
- 1, finely chopped Onion
- 1, diced Carrot
- 2 stalks, diced Celery
- 2 cloves, minced Garlic
- 1 tsp Cumin
- 1 tsp Coriander
- 4 cups Chicken broth
- 2 tbsp Tomato paste
- 1 tbsp Olive oil
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 2 tbsp, chopped Fresh cilantro
Instructions
- Step 1: In a slow cooker, heat 1 tbsp olive oil over medium heat. Add 1 finely chopped onion, 1 diced carrot, 2 diced celery stalks, and 2 minced garlic cloves. Cook, stirring occasionally, for 5 minutes until softened and fragrant.
- Step 2: Stir in 1 cup rinsed red lentils, 1 tsp cumin, 1 tsp coriander, 2 tbsp tomato paste, 1/2 tsp salt, and 1/4 tsp black pepper. Pour in 4 cups chicken broth and stir until combined.
- Step 3: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until lentils are tender and soup has thickened.
- Step 4: Remove lid and stir in 2 tbsp chopped fresh cilantro. Let rest for 5 minutes to meld flavors, then serve.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Red Lentil Soup with Cumin and Coriander take to make?
Total time is about 380 minutes (20 min prep + 360 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Red Lentil Soup with Cumin and Coriander?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rinsed red lentils from drying out.
Can I substitute ingredients in Slow-Cooked Red Lentil Soup with Cumin and Coriander?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Red Lentil Soup with Cumin and Coriander for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Cooked Red Lentil Soup with Cumin and Coriander?
Indian slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Simple and delicious.
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★★★
I've tried many slow cooker recipes and this is hands down the best.
