Slow-cooker red lentil soup
This slow-cooker red lentil soup combines hearty lentils and vegetables with warm spices for a nutritious, easy meal. The slow cooking method blends flavours beautifully, creating a comforting dish.
Cook time 250 min
Prep time 20 min
Ingredients:
2 tsp olive oil1 onion
2 carrots
1 stalk celery
2 garlic cloves
1 tbsp ginger root
2 tsp ground cumin
2 tbsp dried coriander
1.50 cups canned lentils
4 cups vegetable broth
Slow-cooker red lentil soup is a hearty, nutritious, and convenient recipe perfect for meal prepping or cozy dinners. This soup is rich in vitamins, fiber, and plant-based protein, making it a wholesome choice for any diet. The slow cooker method allows the flavors to meld together beautifully, creating a comforting dish that requires minimal hands-on time.
Instructions:
- Dice the onion, carrots, and celery, ensuring they are all roughly the same size to ensure even cooking.
- Mince the garlic cloves and grate the fresh ginger root.
- In a skillet over medium heat, add the olive oil.
- Once the oil is hot, add the diced onion, carrots, and celery. Sauté for about 5-6 minutes, or until the vegetables are softened.
- Add the minced garlic and grated ginger to the skillet, and sauté for an additional 1-2 minutes, until fragrant.
- Transfer the sautéed vegetables to your slow cooker.
- Add the ground cumin, dried coriander, canned red lentils, and vegetable broth to the slow cooker.
- Set your slow cooker to the low setting and cook for 6-8 hours. Alternatively, you can cook on the high setting for 3-4 hours.
- Throughout the cooking process, the lentils and vegetables will become tender and the flavors will meld together.
- Once the soup is cooked, taste and adjust seasoning as necessary. You may want to add salt and pepper to taste.
- If you prefer a smoother consistency, you can use an immersion blender to purée the soup to your desired texture.
- Ladle the soup into bowls and serve hot.
- Optionally, garnish with fresh cilantro, a dollop of yogurt, or a squeeze of lemon juice for added brightness.
Once cooked, the slow-cooker red lentil soup will greet you with inviting aromas and a rich, savory flavor profile. Ladle into bowls, and enjoy it as is, or with a side of crusty bread for a satisfying meal. This soup keeps well in the refrigerator for a few days and can also be a great option for freezing, making it perfect for busy weeknights or lunches on-the-go.
Slow-cooker red lentil soup FAQ:
Cook the soup on low for 6-8 hours or on high for 3-4 hours. The lentils and vegetables should be tender when done.
Store leftover soup in an airtight container in the refrigerator for up to 4-5 days. You can also freeze it for up to 3 months. Reheat thoroughly before serving.
Yes, you can use dried lentils; however, you'll need to increase the cooking time and add additional liquid. Soak them for a few hours or cook them separately before adding to the soup.
If you don't have ground cumin or coriander, you can substitute with curry powder for a different flavor, or leave them out entirely and enhance with other herbs like thyme or basil.
If you prefer a thicker soup, blend a portion of it with an immersion blender. For a thinner consistency, add more vegetable broth until you reach your desired texture.
Tips:
- For extra depth of flavor, sauté the onions, carrots, and celery in olive oil before adding them to the slow cooker.
- Using fresh ginger root instead of ground ginger can enhance the flavor complexity of the soup.
- Feel free to adjust the spices to your taste – add more cumin or coriander if you prefer a stronger flavor.
- If the soup is too thick for your liking, you can add more vegetable broth or water to reach your desired consistency.
- Garnish with fresh herbs like cilantro or parsley for an added burst of freshness.
- Add a squeeze of lemon juice before serving to brighten the flavors.
- For a creamier texture, you can blend a portion of the soup with an immersion blender.
Nutrition per serving
4 ServingsCalories 160kcal
Protein 10g
Carbohydrates 30g
Fiber 9g
Sugar 7g
Fat 3.57g
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