Description
A hearty and healthy lentil soup made in a crock pot.
Ingredients
Scale
- 1 tablespoon minced garlic
- 2 large carrots (peeled and diced)
- ½ onion (peeled and diced)
- 6 cups chicken or vegetable stock
- 1 cup uncooked green or brown lentils (rinsed and picked over)
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 bay leaf
- 2 cups chopped baby spinach
- 1 lemon (freshly squeezed)
- chopped fresh cilantro leaves (for topping)
Instructions
- Add everything (but the spinach, lemon, and cilantro) to the crock pot. Cover and cook on low for 6-8 hours or high for 4 hours, until the lentils are soft.
- Cover and cook on low for 6-8 hours or high for 4 hours, until the lentils are soft.
- Stir in the baby spinach and the lemon juice.
- Cover and cook for 10 minutes.
- Serve with fresh cilantro on top.
Notes
- This soup is perfect for meal prep and can be stored in the refrigerator for up to a week.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Crock Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 800mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 13g
- Cholesterol: 0mg