Slow Cooker Curried Lentil Soup
Ingredients
-
4
cloves
garlic, peeled and minced
-
2
large
carrots, peeled and diced
-
1
medium
white onion, peeled and diced
-
6
cups
chicken or vegetable stock
-
1 ½
cups
uncooked green or brown lentils, rinsed and picked over
-
1
tablespoon
Madras curry powder
-
1
teaspoon
garam masala
-
1
teaspoon
ground cumin
-
2
leaves
bay leaves
-
2
cups
roughly-chopped baby spinach
-
3
tablespoons
lemon juice
-
to taste
salt and pepper
-
for topping
chopped fresh cilantro leaves
Instructions
- Combine garlic, carrots, onion, stock, lentils, curry powder, cumin, and bay leaves in a slow cooker.
- Cook on high for 4-5 hours or on low for 6-8 hours until lentils are tender.
- Stir in spinach and lemon juice until mixed.
- Season with salt and pepper to taste.
- Serve warm, garnished with cilantro and lemon slices if desired.
Nutrition Facts (estimated)
Servings
6-8
Calories
250
Total fat
3g
Total carbohydrates
40g
Total protein
15g
Sodium
800mg
Cholesterol
0mg
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