Description
A hearty and nourishing lentil soup made in a slow cooker with vegetables and spices.
Ingredients
Scale
- 1 1/2 cups red lentils
- 4 large carrots, peeled and chopped
- 1 red bell pepper, chopped
- 2 celery stalks, chopped
- 1/2 bunch kale (about 4 leaves), stems removed and chopped
- 2 russet potatoes, peeled and chopped
- 1 jalapeño, chopped (optional)
- 2 cloves garlic, pressed
- 1/2 onion, chopped
- 1 teaspoon salt
- 1 teaspoon parsley
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon garlic salt
- 1/4 teaspoon cayenne pepper
- 6 1/2 cups vegetable stock
Instructions
- Place all ingredients in a slow cooker and pour in vegetable stock.
- Cook on high for 5 hours or low for 8 hours (low is preferred). Stir a few times during cooking.
- For a more brothy soup, add 1-2 cups additional stock.
- Serve with a dollop of sour cream and crusty bread on the side (optional).
Notes
- For extra flavor, sauté onions and garlic before adding to the slow cooker.
- Adjust spice levels by reducing or increasing cayenne pepper.
- Prep Time: 15 min
- Cook Time: 5-8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 800mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Crockpot Lentil Soup, Slow Cooker Recipes, Healthy Dinner, Easy Crockpot Meals, Vegetarian Soup