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Abdelaziz

Vegetarian Lentil and Vegetable Soup

A meatless lentil and vegetable soup that cooks itself: lentils hold their shape in the slow cooker and the broth stays light.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6
Course: Main Course
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups dried green or brown lentils 300 g; rinsed
  • 2 carrots diced
  • 2 celery stalks diced
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 can diced tomatoes 14.5 oz / 411 g
  • 6 cups low-sodium vegetable broth 1.4 L
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 bay leaf
  • 2 cups fresh spinach 60 g; added at the end
  • Salt and black pepper to taste

Method
 

  1. Add the lentils, carrots, celery, onion, garlic, diced tomatoes, broth, cumin, smoked paprika, and bay leaf to the crockpot. Stir to combine.
  2. Cover and cook on low for 6.5–7 hours until the lentils and vegetables are tender.
  3. Remove the bay leaf. Stir in the fresh spinach and let it wilt in the residual heat for 5–10 minutes.
  4. Season with salt and pepper to taste before serving.

Notes

Nutrition values are estimates per serving, calculated from the listed ingredients with standard USDA values. They will vary with brands and portion sizes.