Slow-Cooker Lentil Soup
Winter is wrapping up but there’s still time to get in some great meals using a slow-cooker.
If you don’t have a slow cooker I can’t recommend them highly enough. The best options are around $30 from Target or Kmart and it’s just so nice to come home to a ready-made and soul-warming meal like soups or stews.
This recipe is so simple and will take you just 10 minutes to prepare!
Serves 8
Prep: 10 mins
Cook: 4 hours (high) or 8 hours (low)
INGREDIENTS:
- 1 tbsp olive oil
- 1 large onion, chopped
- 5 garlic cloves, chopped
- 1 large sweet potato, peeled and cut into cubes
- 2 medium carrots, chopped
- 1 celery stalk, chopped
- 1 cup dried green lentils, rinsed
- 1 cup dried red lentils, rinsed
- 8 cups of low sodium vegetable broth
- 1/2 tsp-1 tsp salt
- 1/2 tsp black pepper
- 2 bay leaves
- 1 tsp dried oregano
- 1 tsp dried rosemary
- 1 cup spinach or shredded kale leaves
METHOD:
Heat the olive oil in a pan on medium-high heat then add the onion and let cook for 2 minutes. Add the garlic and let cook another 2 minutes, then pour the onions & garlic into the slow cooker.
Add all the rest of the ingredients, except for the spinach/kale to the slow cooker. There should be enough liquid to completely cover all the vegetables. (If there’s not, add some more water or stock)
Cook on low for 8 hours, or high for 4 hours.
15 minutes before serving, add in the kale & remove the bay leaves.
Taste and adjust any seasoning if necessary.
Serve with freshly chopped parsley if desired.
Rylie Ellis is our Accredited Practicing Dietitian and Accredited Sports Dietitian.
