Easy, comforting soup for mindful eating this season.
Today is a genuinely unusual moment in the calendar. The Christian season of Lent and the Islamic month of Ramadan both began at the same time this year. These also coincide with the celebrations of Chinese New Year. Three major cultural and faith moments overlapping at once is not something that happens often. Across different cultures and religions, these events bring themes of reflection, gratitude, simplicity, renewal and nourishment.
Food generally plays a big part in that. Whether someone is fasting, eating more mindfully, or simply looking for comforting meals during colder months, soups and slow cooked dishes are some of the most practical and nourishing options.
Today I am sharing this slow cooker lentil soup. It is one of the simplest recipes you can make. It uses just a few ingredients, requires almost no effort, and creates something warm, filling and gentle. Perfect for breaking a fast, full of plant protein, great for a light meal, or a comforting bowl at the end of a long day.
Soup!!
This is intentionally a very basic recipe. Red lentils cook down beautifully and create a naturally creamy texture without needing dairy, stock or added fats.
Mint might sound unusual if you have not tried it in soup before, but it adds a fresh, comforting flavour that works surprisingly well with lentils. It is commonly used in Middle Eastern and Mediterranean cooking, particularly in lentil soups.
You can leave the soup rustic or blend it until really smooth depending on your preference.
It is naturally vegan, gluten free, budget friendly and very gentle on digestion.
The Lentil Soup Recipe
At this time of year I always start thinking about meals that feel restorative. After winter indulgences, busy schedules and darker days, there is something comforting about returning to simple foods.
With Ramadan and Lent beginning together, it felt like the perfect opportunity to share a recipe that reflects the idea of simplicity and nourishment that many traditions focus on during periods of fasting or reflection.
Slow cookers also make life easier. You can prepare everything in minutes, leave it to cook, and have a meal ready without standing over the stove. That felt especially fitting for a recipe centred around ease and wellbeing.
So this soup was created to be as simple as possible. Minimal ingredients, minimal effort, maximum comfort.
Easiest comfort food recipe. Weigh, Add to slow cooker. Leave.
- 250 g split red lentils rinsed
- 1500 ml water (boiled)
- 1 teaspoon salt (or to taste)
- 1 teaspoon dried mint
- Optional to serve:
- Lemon juice
- Olive oil
- Nutritional yeast
- Fresh mint leaves
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Rinse the red lentils in a sieve under cold water until the water runs mostly clear.
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Add the lentils, water, salt and dried mint to the slow cooker.
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Stir gently to combine.
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Cook on High for 4 to 6 hours until the lentils are completely soft. Do a taste test for seasoning.
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Add more water if required.
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Optional: Blend for a completely smooth soup using a stick blender.
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Optional: Add a couple of tablespoons of nutritional yeast for the last 10 minutes of cooking.
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Serve & enjoy.
Red lentils break down naturally and create a creamy texture without blending.
Adjust salt to taste after cooking if needed.
Cooking time may vary slightly depending on your slow cooker.
You can still make a great soup without a slow cooker! Have a look at this lentil soup for the soul or if you prefer a bit of heat, check out this spicy lentil soup.
What do I need?
Hopefully you already have everything you need for this recipe, but in case you’re new to cooking, or just want a refresh, here are a few items you might find helpful. These links will take you straight to Amazon where you can then search as usual for anything you need. If you follow these links, Amazon might pay us a small commission, which goes towards paying the website hosting fees. We’d be very grateful if you do, thank you!
For this recipe you might like to look at: a slow cooker, measuring jug, measuring spoons, sieve (for rinsing lentils), stick blender (if you prefer a smooth soup), soup ladle and storage containers for leftovers. Much appreciated!
Serving
Serve your lentil soup warm in bowls. You can add a squeeze of lemon, a drizzle of olive oil, a sprinkle of nutritional yeast or extra mint if you like, but it is also lovely just as it is. Often, I add some chopped salad, or fresh rocket on top of the soup just before serving – or you can add croutons if you prefer.
This lentil soup pairs well with flatbread, crusty bread or even garlic bread.
Storing
The cooked soup keeps well in the fridge for up to three days in a sealed container.
It can also be frozen for up to three months. Defrost overnight in the fridge and reheat gently on the hob or in the microwave, adding a little water if needed to loosen the texture.
Sharing
I hope you will enjoy this simple, nourishing recipe as much as I do.
As always, I love hearing about any recipes of mine you try, any ideas you adapt or suggestions you have for future recipes. Please share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or X.
Leave me a comment below… I love to chat!
I hope to speak with you soon
Laurena x
Thank you for reminding me about this lovely soup🧡
Hello Eva, I hope you are well. Are you adding lemon to yours!?
I’m sorry, I’ve only just seen this🙈Yes, I’ve course I used lemon hehe x