If you’re in need of a delicious diabetes friendly meal, look no further than our flavorful slow cooker lentil vegetable soup.
Slow cooker lentil soup is not only delicious but also packed with nutritional benefits. Loaded with fiber, vitamins, and minerals, this wholesome dish provides a satisfying meal that’s gentle on blood sugar levels.
Is lentil soup good for you?
Absolutely! And, beyond its nutritional value, lentil soup can be particularly beneficial during fasting periods, such as Ramadan. It provides a source of sustained energy and essential nutrients.
With its protein content and balance of fiber and healthy fats, our slow cooker lentil soup is a perfect addition to a diabetes-friendly diet. Each serving offers 10g protein and is incredibly filling thanks to the higher fiber content.
Personally, I love the hint of red pepper flakes at the end for a delicious subtle spicy kick!
Nutritional value of lentil soup
Each serving of this diabetes friendly slow cooker lentil soup offers:
- 23g Total Carb
- 6g Fiber
- 3g Sugar
- 10g Protein
- 5g Total Fat
Slow cooker lentil soup and protein
Lentils are a great source of protein and fiber. Each serving of this delicious soup provides 10g protein, but also 6g fiber!
For an appetizer or side dish, those are numbers I love to see! Because, we know that eating sources of both fiber and protein before higher carbohydrate foods, can help promote stable blood sugar levels.
Slow cooker lentil soup, fasting, and Ramadan
During the month of Ramadan, fasting is a daily practice for many. And, lentil soup becomes not only a nutritious option but also a beloved tradition. Its rich flavors and nourishing qualities make it an ideal choice to break the fast. It provides a source of hydration, protein, and essential nutrients after a day of fasting. Additionally, the slow-cooked goodness of our slow cooker lentil vegetable soup offers a comforting and satisfying way to replenish energy levels and prepare for the evening meal. Because of this, it can be enjoyed as a pre-dawn meal or as part of the iftar spread. Lentil soup is sure to be a cherished and delicious addition to your Ramadan traditions.
How to make lentil soup in a slow cooker?
Preparing crockpot lentil soup couldn’t be easier. Simply toss your ingredients into the crockpot in the morning and come home to a comforting and nourishing meal ready to enjoy.
You will combine all of your ingredients in the slow cooker except for the lemon, red pepper flakes, and chopped cilantro.
Then, cook on high for 4 hours or low for 6 hours, until the lentils are tender. Once cooked, remove about 1/3 of the soup and blend it until smooth with an immersion blender. Return the blended soup to the slow cooker and stir.
Finally, ladle into serving bowls, then squeeze a lemon wedge over the serving and sprinkle with red pepper flakes and chopped cilantro.
What to eat with lentil soup
Wondering what to pair with your lentil soup? Consider serving it alongside a slice of whole grain bread or a crisp green salad for a well-rounded blood sugar friendly meal.
Also, if breaking a fast, lentil soup can be a gentle and nourishing way to reintroduce food into your system.
More diabetes-friendly soup recipes
Looking for more diabetes-friendly soup recipes? Check out this delicious blood sugar friendly 30-minute chicken noodle and veggie soup.
This post was written by Milk & Honey Nutrition intern, Ayesha Sattar. Ayesha Sattar is a passionate dietetic intern at the UT School of Public Health who enjoys clinical nutrition but also loves food photography. From offering tailored nutritional guidance to patients to capturing the beauty of ingredients coming together, Ayesha aspires to inspire others to embrace wholesome eating with imagery.
Slow Cooker Lentil Vegetable Soup
Ingredients
- 3 Tbsp extra virgin olive oil
- 1/2 small yellow onion diced
- 2 tsp minced garlic
- 2 medium carrots chopped
- 1 1/2 cups red lentils rinsed
- 4 cups chicken broth or low-sodium vegetable broth
- 2 to 3 cups water
- 1 Tbsp tomato paste
- 1 1/4 tsp black pepper
- 1 tsp turmeric
- 1 – 2 tsp cumin to taste
- ½ tsp coriander
- 1 tsp Aleppo pepper or red pepper flakes
- 1 tsp salt to taste
- 1 Quartered lemon a wedge for each serving
- 1 small bunch cilantro finely chopped
Instructions
Instructions – Slow Cooker
- In a small pot over medium heat, add olive oil, onions, garlic, tomato paste, and carrots. Saute for 6 to 7 minutes until browned. Add the lentils and saute for 2 to 3 minutes more.
- Add this mixture along with all of the remaining ingredients, except for the lemon, red pepper flakes, and chopped cilantro, in the slow cooker . Cook on high for 4 hours or low for 6 hours, until the lentils are tender.
- Once cooked, remove about 1/3 of the soup and blend it until smooth with an immersion blender.
- Return the blended soup to the slow cooker and stir.
- Ladle into serving bowls, squeeze a lemon wedge over the serving and sprinkle with red pepper flakes and chopped cilantro.
Instructions – Stovetop
- In a large pot over medium heat, add olive oil, onions, garlic, tomato paste, and carrots. Saute for 6 to 7 minutes until browned. Add the lentils and saute for 2 to 3 minutes more.
- Add the broth and water to your pot. Bring the mixture to a boil, then lower the heat, cover, and simmer for 45 to 50 minutes until everything is softened.
- Once softened, use an immersion blender to blend until you have a smooth soup.
- Add tomato paste to blended soup. Season with measured black pepper, turmeric, cumin, and coriander. Add Aleppo pepper and salt to taste.
- Serve in bowls. Top with lemon juice from lemon wedges, red pepper flakes, and chopped cilantro as desired.
