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.
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This is a comforting, hearty soup that satisfies my Winter soup cravings, whilst also feeling like it’s doing me lots of good.
The lentils soften up and give the soup a creamy flavour and a lovely thick, filling texture.
The cheese and crispy tortilla strips give it that extra bit of luxury, so it doesn’t feel un-enjoyably healthy! You know where I’m coming from here right? No-one likes diet-soup. If it doesn’t taste good, it’s not worth eating!
So, what do we need to make these bowls of goodness?
📋 Soup Ingredients
📋 Crispy Tortilla Strips Ingredients
📺 Watch how to make it
Full recipe with detailed steps in the recipe card at the end of this post.
👩🍳PRO TIP If you want a smooth soup you can leave out the spinach and blend the soup up (it’ll go a murky colour if you blend it with the spinach).
The kids go wild for the crispy tortilla strips. It’s worth making extra to nibble on later.
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Slow Cooker Lentil Soup Recipe
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.
INSTRUCTIONS
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Place the onion, red pepper, carrots, potatoes, red lentils, stock, salt and pepper into the slow cooker.
1 onion, 1 red bell pepper, 3 carrots, 2 medium Maris Piper potatoes, 100 g (½ cup) red lentils, 720 ml (3 cups) vegetable stock, ½ tsp salt, ¼ tsp black pepper
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Cook on high for 4 hours or low for 6 hours.
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While the soup is cooking, make the crispy tortillas. Preheat the oven to 200C/400F.
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Mix together the olive oil, garlic salt and dried parsley and brush onto one side of the tortilla.
1 tbsp olive oil, ½ tsp garlic salt, ½ tsp dried parsley, 1 plain tortilla wrap
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Slice the tortilla into thin strips or wedges, then place on a baking tray in a single layer.
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Place in the oven to bake for 5-7 minutes, until crisp, then remove from the oven and allow to cool.
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When the soup is ready, stir in the baby spinach and cheddar cheese.
60 g (2 packed cups) baby spinach, 75 g (¾ cup) grated cheddar cheese
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Divide between bowls and top with pieces of crispy tortilla.
✎ Notes
Add a pinch of chilli flakes and smoked paprika to the tortilla strips for a smoky spicy flavour.
Make Ahead
You can make this soup ahead, then cool, cover and refrigerate for 2-3 days. Reheat in a pan on the hob/stove until piping hot.
Nutritional information is approximate per serving (this recipe serves 4)
Nutrition
Calories: 345kcalCarbohydrates: 46gProtein: 15gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 19mgSodium: 1336mgPotassium: 1082mgFiber: 12gSugar: 7gVitamin A: 10188IUVitamin C: 57mgCalcium: 208mgIron: 4mg
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