Slow Cooker Lentil Soup with Carrots
Everyone loves having a hot meal during the dead of winter. The best are the meals that literally cook themselves...
I came home yesterday, after from having a workshop early in the morning and then a business meeting right after. It was still relatively early in the day, about 2pm, but I really just didn't have the energy to make lunch for the family and then dinner only 3 hours later. It just seemed a bit overwhelming.
Combine all that with the rain and frigid temperatures we have been experiencing this week, I decided I really needed soup...
I had been eyeing several different recipes for a few weeks. But they all looked relatively more complicated than I normally would like. So I decided to create my own. It came out so delicious, I thought I would share with my favorite people (ahem, readers!).
You will need:
- 1/2 an onion, chopped
- 1 1/2 cups green lentils, rinsed
- 1 1/2 cups frozen spinach
- 1 cup thickly copped carrots
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp tumeric
- 1/8 tsp dry parsley
- 1 cup low sodium chicken broth or vegetable broth
- 2 cups water
To make this soup, you want to toss your frozen spinach, carrots, chopped onion into the slow cooker on high. Let them soften up for a few minutes while you get the rest of the ingredients out of the pantry. Maybe fold some laundry for five to ten minutes or get ready for work. Then come back and toss the green lentils, spices into the slow cooker. Pour the broth and water over the vegetables, making sure they are covered with liquid. Cook on high for 4-6 hours or low for 6-8 hours. Give it a good stir before serving and enjoy!
I'll be honest, this isn't the prettiest soup when its done. But it is very tasty. The lentils just sort of look brown. Feel free to add some fresh color by topping the soup with some fresh steamed peas.