Lentil And Vegetable Soup Recipe Slow Cooker
Description
This lentil and vegetable soup recipe slow cooker is a hearty and healthy meal that is perfect for those cold winter nights. This vegetarian soup is packed full of protein-rich lentils, colorful vegetables, and flavorful herbs and spices. It’s easy to make in your slow cooker and can be made ahead of time for a stress-free dinner. Serve it with crusty bread and a side salad for a complete meal.
Ingredients
1 tablespoon olive oil
1 large onion, chopped
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
1 (14.5-ounce) can diced fire-roasted tomatoes, undrained
3 cups vegetable broth
1 cup dried green lentils
1 bay leaf
1/4 cup chopped fresh parsley
Instructions
1. Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, and celery and cook until softened, about 5 minutes. Add the garlic, thyme, cumin, salt, and pepper and cook for 1 minute more. Transfer the mixture to the slow cooker.
2. Add the tomatoes, broth, lentils, and bay leaf to the slow cooker. Stir to combine. Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours.
3. Remove the bay leaf and stir in the parsley. Taste and adjust the seasonings, if desired. Serve warm.
Equipment
Large skillet
Slow cooker
Measuring cups and spoons
Spatula
Notes
This soup can be made ahead of time and stored in the refrigerator for up to 4 days. It can also be frozen for up to 3 months. To freeze, let the soup cool completely before transferring it to an airtight container.
Nutrition
This lentil and vegetable soup recipe slow cooker is full of nutritious ingredients. Lentils are a great source of protein, fiber, and iron. The vegetables provide important vitamins and minerals. The soup is also low in fat and calories.
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