Rice Cooker Red Lentil Soup

This hearty soup is the perfect meal for a busy weeknight or a midweek lunch.

Serves: 4Hands-on: 10 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4


  • 1 Tbsp. butter
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 1⁄8 tsp. red chili powder
  • 1 tsp. ground cumin
  • 1 Tbsp. tomato paste
  • 1⁄2 can (14 1⁄2 oz.) diced tomatoes, drained
  • 1 cup red lentils, soaked overnight
  • 2 cups vegetable stock
  • 1 Tbsp. lemon juice
  • 1⁄2 tsp. salt
  • 1⁄2 tsp. ground black pepper
  • 1 Tbsp. chopped cilantro


  • Add the butter to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm and butter melts, add the onions and fry about 5 minutes until soft. Add the garlic and fry about 3 minutes until fragrant, covering rice cooker occasionally in the process of frying.
  • Add chili powder and cumin and fry briskly for 1 minute.
  • Stir in tomato paste, tomatoes, lentils, and stock. Cover rice cooker and bring to a simmer.
  • Once simmering, switch to Warm and continue to simmer for about 20 minutes. Add lemon juice and season with salt and pepper. Garnish with cilantro.