Slow Cooker Lentil Soup Recipe
This soup has a great depth of flavor. The mushrooms add a great earthiness, and the cumin comes out, giving it a slightly smoky taste.
Servings: 4
Calories: 260kcal
Equipment
Ingredients
- 1 cup Green lentils
- 4 cup Vegetable Broth 32oz
- 4 Carrots Medium, diced
- 1 cup Onion 1 medium onion, diced
- 3 stalks Celery Diced
- 1 1/2 cup Baby Bella Mushrooms About 4 to 5 mushrooms, sliced
- 1 can Diced tomatoes 1 can 14.5 oz
- 1/2 tsp Salt
- 1/2 tsp Black Pepper Freshly ground
- 1/2 tsp Cumin
- 1 Bay Leaf
- 5 oz Spinach Fresh
Instructions
- Dice the onion, carrots, celery stalks, and slice the Baby Bella mushrooms. Finely dice the garlic.
- Add all that to the slow cooker. Add the lentils, vegetable broth, diced tomatoes, salt, pepper, and cumin to the slow cooker and stir.
- Set the crock pot to low and allow to cook until the vegetables are tender, but not falling apart, about 7 1/2 hours.
- Remove two cups of soup and add to a blender, and hit pulse a few time to slightly puree it. Then add it back to the slow cooker. You can also use an immersion blender to the same effect.
- Add the spinach and set the slow cooker to high for 30 more minutes.
- Serve, season with salt and pepper to taste.
Nutrition
Calories: 260kcal | Carbohydrates: 49g | Protein: 16g | Fat: 1g | Saturated Fat: 1g | Sodium: 1342mg | Potassium: 1310mg | Fiber: 20g | Sugar: 11g | Vitamin A: 14295IU | Vitamin C: 29mg | Calcium: 144mg | Iron: 6mg