Recipes|Featured Main
Slow-Cooker Veggie Lentil Soup
Difficulty Level: Intermediate
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Prep Time:20 Minutes
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Cook Time:PT4H20M4 Hours
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Yield:6-8 Servings
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped carrot
- 1 cup chopped red potato
- 2 garlic cloves, minced
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 2 teaspoons turmeric
- 2 teaspoons ground cumin
- 2 teaspoons ground ginger
- 2 teaspoons smoked paprika
- 1 teaspoon ground cinnamon
- 1 cup green or brown lentils
- 1 cup red lentils
- 4 cups vegetable broth
- 2 cups water
- ΒΌ cup tomato paste
- 1 cup almond milk
- 1 tablespoon lemon juice
- 2 cups spinach
- 12.78g olive oil
- 236.59ml chopped onion
- 236.59ml chopped celery
- 236.59ml chopped carrot
- 236.59ml chopped red potato
- 2 garlic cloves, minced
- 4.26g sea salt
- 4.26g black pepper
- 8.52g turmeric
- 8.52g ground cumin
- 8.52g ground ginger
- 8.52g smoked paprika
- 4.26g ground cinnamon
- 236.59ml green or brown lentils
- 236.59ml red lentils
- 946.35ml vegetable broth
- 473.18ml water
- 59.15ml tomato paste
- 236.59ml almond milk
- 12.78g lemon juice
- 473.18ml spinach
Detox yourself with a protein and fiber-rich soup that's both hearty and easy to make. Packed with protein and fiber, big flavors and a creamy finish.
Preparation
STEP 1
In a large pan, heat oil over medium-high heat and add the onion, celery, carrot, red potato, garlic, and salt and pepper. Sauté for 3-5 minutes, then add the turmeric, cumin, ginger, smoked paprika and cinnamon and cook for another 2 minutes.
STEP 2
Add cooked vegetable mixture to slow-cooker, and add both type of lentils, vegetable broth, water and tomato paste.
STEP 3
Cook for 4-6 hours on low, or 3-4 hours on high.
STEP 4
When ready to serve, mix in almond milk, lemon juice and spinach, top with optional toppings if desired and enjoy.
Options
Topping possibilities include Greek yogurt, sliced jalapeños, diced red onion, chopped parsley and chopped cilantro.