How Long to Cook Brown Lentil Soup (1 lb Dry Brown or Green Lentils, Unsoaked) in the slow cooker
Specification: 1 lb dry brown or green lentils rinsed and picked over, 8 cups low-sodium vegetable broth, mirepoix (2 carrots / 2 celery ribs / 1 onion), 1 can diced tomatoes, 2 bay leaves — no acid added early
3-Step Execution Protocol
Add brown lentil soup (1 lb dry brown or green lentils, unsoaked) (1 lb dry brown or green lentils rinsed and picked over, 8 cups low-sodium vegetable broth, mirepoix (2 carrots / 2 celery ribs / 1 onion), 1 can diced tomatoes, 2 bay leaves — no acid added early) to the slow cooker. Set to LOW (6–7 hrs).
Cook for 6–7 hours on LOW. Keep lid on; do not stir unless specified.
A lentil crushed against the pot wall with the back of a spoon smears into a paste with no chalky centre, and the broth has thickened enough that a spoon dragged through the middle of the pot leaves a brief valley before closing. Rest for 10 minutes before serving.
USA Dry Pea & Lentil Council "Slow-Cooker Lentil Guidance" (brown/green lentils cook fully in 6–8 hrs unsoaked on LOW); USDA FoodData Central legume cooking notes on acid-firming pectin; Crock-Pot 6-Qt recipe archive "Hearty Lentil Soup" (LOW 6–7 hrs); no probe target — doneness is a paste/smear test standard for legumes across the dataset, so internalTempTargetF is intentionally omitted per HR-2.