Slow Cooker Lentil Soup with Crispy Tortilla Topping

Slow Cooker Lentil Soup with Crispy Tortilla Topping is a hearty and nutritious recipe perfect for busy weeknights or meal prep. Made with red lentils, fresh vegetables, and melted cheddar cheese, this comforting soup is finished with crunchy homemade tortilla strips for added texture. Packed with protein and fiber, it’s an easy vegetarian slow cooker meal the whole family can appreciate. Great for batch cooking, freezing, or warming up on cold days, this lentil soup is a flavorful, filling option for anyone looking for a healthy dinner idea made with pantry staples.

This hearty and comforting slow cooker lentil soup is packed with vegetables, red lentils, and melted cheddar cheese for a rich and satisfying texture. Finished with a handful of baby spinach and crunchy oven-baked tortilla strips, it makes a wholesome and warming meal any day of the week.

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Ingredients

For the soup:

• 1 onion, peeled and finely diced
• 1 red bell pepper, deseeded and finely diced
• 3 carrots, peeled and chopped
• 2 medium Maris Piper potatoes, peeled and cubed
• 100 g (½ cup) red lentils
• 720 ml (3 cups) vegetable stock
• ½ tsp salt
• ¼ tsp black pepper
• 60 g (2 packed cups) baby spinach
• 75 g (¾ cup) grated cheddar cheese

For the crispy tortilla topping:

• 1 tbsp olive oil
• ½ tsp garlic salt
• ½ tsp dried parsley
• 1 plain tortilla wrap

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Instructions

1. Prepare the soup:
   Add the onion, red bell pepper, carrots, potatoes, lentils, stock, salt, and pepper to your slow cooker. Stir to combine.
2. Cook:
   Cover and cook on high for 4 hours or low for 6 hours, until the vegetables and lentils are tender.
3. Make crispy tortilla strips:
   Preheat the oven to 200°C (400°F). In a small bowl, mix the olive oil with garlic salt and dried parsley. Brush one side of the tortilla wrap with the mixture, then cut into thin strips or wedges. Arrange on a baking tray and bake for 5–7 minutes, or until golden and crisp. Set aside to cool.
4. Finish the soup:
   Once the soup is ready, stir in the baby spinach and grated cheddar cheese. Let it sit for a couple of minutes to allow the spinach to wilt and the cheese to melt.
5. Serve:
   Ladle the soup into bowls and top with the crispy tortilla strips.

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Tips

• Chop vegetables evenly for consistent cooking.
• Red lentils cook down and thicken the soup—no need to blend.
• Add the cheese at the end to prevent curdling.
• Store leftovers in an airtight container in the fridge for up to 3 days.

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Variations and Substitutions

• Cheese swap: Use mozzarella, gruyère, or a dairy-free alternative.
• Add protein: Stir in cooked shredded chicken, turkey, or chickpeas.
• No tortillas? Top with croutons or serve with crusty bread.
• Extra greens: Swap spinach for kale or Swiss chard.

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FAQs

Can I use green or brown lentils?
Yes, but they may need a slightly longer cooking time and won’t break down as much as red lentils.

Can I freeze the soup?
Yes, freeze without the tortilla topping for up to 3 months. Reheat gently before serving.

Is this soup gluten-free?
Yes, as long as your stock and tortilla are certified gluten-free.

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Serving Suggestions

• Serve with a side of garlic bread or a green salad.
• Top with a spoonful of sour cream or plain yogurt for creaminess.
• Add a sprinkle of chili flakes for a little heat.

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Why You’ll Love This Recipe

• Simple ingredients with minimal prep.
• Cooks effortlessly in the slow cooker.
• Nutrient-rich and filling without being heavy.
• Perfect for meal prep, family dinners, or cozy nights in.
• Customizable with endless flavor variations.