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Slow Cooker Lentil Soup

Slow Cooker Lentil Soup

SoupMediterraneanVeganGluten-FreeDairy-FreeNut-FreeEasy25 min work · 7.2 h total6

Submitted by Sanjay Patel

Source: www.acedarspoon.com

Ingredients

6 servings
  • 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

  1. 1.
    Add all ingredients into the slow cooker except the lemon juice and stir to mix well.
  2. 2.
    Cover and cook on low for 6 to 7 hours, or until the lentils are soft or on high for 4 to 5 hours.
  3. 3.
    At the 30 minute mark, remove the lid and add the spinach and the lemon juice, stir and finish cooking.
  4. 4.
    Puree the soup in portions if you would like a creamier soup.
  5. 5.
    I use a handheld immersion blender, but you can use a regular blender.
  6. 6.
    Add the soup back to the pot and mix well.
  7. 7.
    Serve warm with garnishes of your choice- parsley, cilantro, yogurt and crushed red pepper.