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.
Click here to read her bio or book an appointment online.
