Slow Cooker Lentil Soup
Slow Cooker Lentil Soup is a vegan lentil soup that is full of rich Mediterranean spices and vegetables. This soup is comforting and perfect for the colder months and so easy to make. You can also freeze some for later!
Servings: 6
Ingredients
- 4 cloves of garlic minced
- 1/2 of a sweet onion chopped
- 2 carrots peeled and chopped {about 1 1/2 cups}
- 2 celery stalks chopped {about 1 1/2 cups}
- 1 cup red lentils rinsed and picked through
- 1 - 28 ounce can of whole tomatoes or diced tomatoes
- 1 - 5.5 ounce can of tomato paste
- 5 cups vegetable broth {or broth of your choice}
- 1 tablespoon honey
- 1 teaspoon turmeric
- 1 teaspoon coriander
- 2 teaspoon cumin
- 1/2 teaspoon thyme
- 1/2 teaspoon paprika
- 1/4 teaspoon cinnamon
- 2 cups spinach roughly chopped {or greens of your choice}
- 1/2 lemon juiced
Instructions
- Add all ingredients into the slow cooker except the lemon juice and stir to mix well. Cover and cook on low for 6 to 7 hours, or until the lentils are soft or on high for 4 to 5 hours.
- At the 30 minute mark, remove the lid and add the spinach and the lemon juice, stir and finish cooking. Puree the soup in portions if you would like a creamier soup. I use a handheld immersion blender, but you can use a regular blender. Add the soup back to the pot and mix well.
- Serve warm with garnishes of your choice- parsley, cilantro, yogurt and crushed red pepper.
Nutrition
Serving: 6g | Calories: 163kcal | Carbohydrates: 32g | Protein: 9g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 866mg | Potassium: 584mg | Fiber: 11g | Sugar: 9g | Vitamin A: 5002IU | Vitamin C: 14mg | Calcium: 65mg | Iron: 4mg