Description
A hearty and nutritious vegetable lentil soup made in a crock pot, perfect for detoxifying and nourishing your body.
Ingredients
- 1 cup dried lentils, rinsed
- 4 cups vegetable broth
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 can diced tomatoes (14 oz)
- 1 tsp cumin
- 1 tsp turmeric
- 1 bay leaf
- Salt and pepper to taste
- 2 cups fresh spinach
- 1 tbsp olive oil
Instructions
- Heat olive oil in a pan and sauté onion, carrots, celery, and garlic for 5 minutes.
- Transfer the sautéed vegetables to the crock pot.
- Add lentils, vegetable broth, diced tomatoes, cumin, turmeric, bay leaf, salt, and pepper.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Stir in fresh spinach 10 minutes before serving.
- Remove the bay leaf and serve hot.
Notes
- Soak lentils for 30 minutes to reduce cooking time.
- Adjust spices to your taste.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mediterranean