Slow Cooker Lentil Vegetable Soup
If you’re in need of a delicious diabetes friendly meal, look no further than our flavorful protein-rich 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.
Notes
The nutrition facts presented here are estimates only. The brands you use and product types chosen can change the nutritional information presented. To obtain the most accurate nutritional information, you should calculate the nutritional information with the actual ingredients you use.
Nutrition
Serving: 1cup | Calories: 175kcal | Carbohydrates: 23g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Sodium: 590mg | Fiber: 6g | Sugar: 3g
Prep Time: 15 minutes
Cook Time: 4 hours
Course: Soup
Keyword: slow cooker lentil soup