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Slow Cooker Lentil Vegetable Soup

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“We have a regular Monday night get together for dinner with friends. I try to make a different soup as a starter every week. Sometimes I follow a recipe & others I just sort of throw whatever appeals in the pot. This was last nights soup & it was one of the throw things together. We all agreed that this is a make again soup. I made this in a 1.5 litre slowcooker. It will serve 8 as a starter, 4 as a main course. I used a combination of portabello & white mushrooms, as that is what I had in the fridge. You could add some cooked diced chicken during the last hour of cooking if you wanted to.”
READY IN:
7hrs 15mins
SERVES:
4-8
YIELD:
4 main course
UNITS:
US

Ingredients Nutrition

Directions

  1. Saute musrhooms, celery & peppers in olive oil & butter for about 5 minutes, add the 1/8 tsp cumin just before the end.
  2. Add all the veggies, juice 1 1/2 cups chicken broth & seasonings to slowcooker.
  3. Cook on low for 6 hours.
  4. Add barley & as much of the last cup of chicken broth as needed.
  5. Cook on high for 1 hour.
  6. Garnish with fresh parsley when serving.

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