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Slow-Cooker Tomato Lentil Soup

Slow-Cooker Tomato Lentil Soup


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This chunky, delicious slow-cooker lentil soup will fill your belly, without sticking to your thighs.MORE+LESS-

2

large carrots, sliced (use 4 if the carrots are small)

4

cans (14.5 oz) diced tomatoes (recommended: Muir Glen™ Organic Diced Tomatoes)

1/2

cup chopped fresh basil

Salt and pepper, to taste

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  • 1

    Combine all of the ingredients in the crock of a slow cooker. Cook on low for 10-12 hours, until the lentils are tender. Serve.

No nutrition information available for this recipe

More About This Recipe

  • We go meatless at least twice a week at dinnertime, and on nights like that, it’s important that dinner is filling, flavorful and nutritious.This Slow Cooker Tomato Lentil Soup hits all the right notes.We’ve barely hit the double digits of January, and the Northeast has been blanketed, covered and piled with snow. With snow banks towering on corners, and parking lots abbreviated by mountains of piled snow that seems to have no plans of melting, it’s giving new meaning to “Hey, baby, it’s cold outside.”And if there is one thing that makes you forget about the howling wind and the threat of snow, it’s a warm, comforting, meal. Soup is perfect for times like this, and no, I am not just saying that. In the depths of winter, there is simply no better meal. It warms you to the bone.Slow Cooker Tomato Lentil Soup is a chunky, filling, delicious soup perfect for chilly, icy days. It’s filled with lycopene-rich tomatoes, beta carotene-rich carrots, and fiber-rich lentils. And it’s flavorful too (cause really, who wants to eat a flavorless soup?). Plus, with no added fat, it’s a nice dish made from whole foods.As an added bonus, this is a vegetarian soup – which makes it perfect for meatless days (or a meatless lifestyle).

Slow Cooker Brown Lentil Soup

Easy slow cooker lentil soup recipe, homemade with simple ingredients with 5 minutes of prep time. Healthy, hearty, inspired by Indian curry flavors. Also known as “daal” or “dal soup.”

Making soups in crockpots is as simple as can be, just like this Slow Cooker Minestrone Soup. I am hopeful that you will enjoy today’s recipe too. You just dump all the ingredients, cover and let it cook. It’s great to enjoy when you return from a long day of work to a delicious dinner.


  • 1 pound lentils
  • 1 cup diced celery
  • 1 cup diced onion
  • 1 cup diced carrot
  • 2 cloves garlic (coarsely chopped)
  • 12 ounces​ smoked sausage (chicken,​ andouille, turkey sausage, or other)
  • 6 cups​ chicken broth
  • 2 cans (14.5 ounces each) diced tomatoes (undrained)
  • 2 cups chopped fresh spinach (or Swiss chard or kale)
  • Juice of 1 lemon (about 2 tablespoons)
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon chopped fresh parsley
  • Salt (to taste)

Rinse the lentils and drain them thoroughly.

Combine all ingredients, except salt, in a 5 to 7-quart slow cooker.

Cover and cook on LOW for 6 to 8 hours, until lentils and vegetables are tender.

If desired, puree some of the soup in a blender to thicken. Or, use an immersion blender and blend until you reach the consistency you desire.

Taste and season with salt, as needed.

Use Caution When Blending Hot Ingredients

Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.


Is lentil soup good for you?

If you’re wondering if lentil soup is good for you, the answer is yes! Lentils are nutritious, rich in minerals, protein, low in fat, high in fibre (digestive health). They are a terrific vegetarian source of protein with 25% of the calories in lentils attributable to protein.

Lentils are a carbohydrate, but it’s slow burning which means it keeps you fuller for longer. Studies also suggest that lentils are good for heart health.

The added benefit is that they are low in calories with 116 calories in 1 cup of cooked lentils (which is roughly the amount per serving of this lentil soup).

What does lentil soup taste like?

It tastes savoury and has a flavour boost from a hint of spices. There’s an undertone of natural sweetness from the soffrito flavour base of onion, carrot and celery. My favourite part is the texture! It’s thick and comforting, and just made for dunking in hot crusty bread!


This means the broth you choose to use plays a big role in the final flavor of this Slow Cooker Lentil Soup.

Notice, it’s purposefully not tomato based. I’ve been avoiding nightshade vegetables the last two months, and that’s what led me to create a new version of my lentil soup (my tomato based one is here). I’ve been using my homemade corn broth, and wow is all I can say. It’s amazing. Once my freezer stash of corn stock runs its course, I’ll switch to either my healing broth or vegetable broth. You can certainly use chicken or beef broth, too.


Ingredients

  • Low-calorie cooking spray
  • 1 Onion, peeled and finely chopped
  • 2 Garlic cloves, peeled and crushed
  • 2cm Piece root ginger, peeled and finely grated
  • 2 Celery sticks, finely chopped
  • 1 Large potato, peeled and cut into 1.5cm dice
  • 1 Large carrot, peeled and cut into 1.5cm dice
  • 600ml Boiling hot vegetable stock
  • 1 tbsp Mild curry powder
  • 125g Dried red lentils, rinsed and drained
  • 600ml Passata
  • A handful of chopped fresh coriander, to garnish

  • 2 cups chopped onions
  • 2 cups chopped carrots
  • 4 cloves garlic, minced
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground pepper
  • 6 cups vegetable broth or reduced-sodium chicken broth
  • 2 cups water
  • 3 cups chopped cauliflower
  • 1 ¾ cups lentils
  • 1 (28 ounce) can diced tomatoes
  • 2 tablespoons tomato paste
  • 4 cups chopped fresh spinach or one (10 ounce) package frozen chopped spinach, thawed
  • ½ cup chopped fresh cilantro
  • 2 tablespoons lemon juice

Combine onions, carrots, garlic, oil, cumin, coriander, turmeric, cinnamon and pepper in a 5- to 6-quart slow cooker (see Tip). Add broth, water, cauliflower, lentils, tomatoes and tomato paste and stir until well combined.

Cover and cook until the lentils are tender, 4 to 5 hours on High or 8 to 10 hours on Low.

During the last 30 minutes of cooking, stir in spinach. Just before serving, stir in cilantro and lemon juice.

Tip: For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.

To make ahead: Stir in spinach (Step 3), cover and refrigerate for up to 3 days or freeze for up to 6 months. Stir in cilantro and lemon juice just before serving.


Tomato Lentil Soup

You're looking at one of our favorite vegetarian soup recipes.

The flavor is rich and dreamy, with a hint of smokiness from the paprika and an umami bomb from the Manzanilla olives.

Tender lentils make this soup hearty enough to call dinner.

We usually like to serve soup with a slice of buttered bread on the side, but this one is so rich and filling that it makes a meal all on its own.


LENTIL SOUP IN THE SLOW COOKER

Heat oil in a large pan over medium heat. Add garlic and onion, cook for 2 minutes.
Add celery and carrot. Cook for 7 – 10 minutes or until softened and the onion is sweet. Don’t rush this step, it is key to the flavour base of the soup.
Transfer the vegetable mix to a slow cooker and add the remaining ingredients except the lemon and salt.
Cook for a minimum of 6 hours on the low setting.
Remove bay leaves.

Thicken Soup:
Using a stick blender, do 2 or 3 quick whizzes to thicken the soup or transfer 2 cups to a blender, let it cool slightly, then hold lid with tea towel and blend, transfer back into the pot.
Add a touch of water if you want to adjust soup consistency. Season to taste with salt and pepper.
Grate over the zest of the lemon then add a squeeze of lemon juice just before serving.
Garnish with parsley if desired and serve with warm crusty bread slathered liberally with butter!


Healthy Slow Cooker Lentil and Vegetable Soup

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Stay warm with this healthy slow cooker lentil and vegetable soup recipe. It’s one of those amazing set-it-and-forget-it recipes and is great for making for healthy meals to take for lunch throughout the week!

During the holidays, I like to take a little break after posting the top recipes of the previous year (see here for 2017 top reader favorite recipe, 2018 favorite recipes and 2019 favorites). I like to shut down my computer and only check email via phone, occasionally.

This lentil and vegetable soup is packed full of veggies. It’s so comforting! And whenever I’m talking about comforting meals and dishes, I always think of the South.

A few years ago I got to tour behind the scenes at Southern Living Magazine, an event that was cosponsored by Delta Faucet. It just so happened to be a coincidence that the faucet in our kitchen was leaky. As I toured the Southern Living studios I was in awe of all their amazing faucets- they were all Delta Faucet and the ones that one just touches and the water comes on/off. When I got my very own Touch2O Technology faucet from Delta, I was beyond happy and grateful.

The faucet makes washing everything so easy! When I was cleaning and prepping the veggies for this soup, it took me a fraction of the time because I was able to use the pull down handle, and turn it on/off with my arm. It’s the little things, right?

With the start of the new year, there’s always a desire for healthier recipes, and healthy slow cooker recipes are some of my faves.

When it comes to soups, I have to admit that I’m not much of a brothy soup type of person. I like a more heartier soup (like this slow cooker beef and sweet potato stew) – a soup where you can just put ingredients into a slow cooker and it comes out great. This lentil and vegetable soup does just that. It goes into the slow cooker, does it’s cooking, and voila, a delicious healthy gluten free soup is the end result.

Because this soup uses red lentils, the texture is nice and thick at the end, almost creamy. Sometimes to get a thicker soup, recipes call for putting the soup in a blender. Not with this soup! The red lentils cook down and become soft and stir in beautifully with the other veggies for a delicious soup! You can definitely use other lentils, but they might not cook down like red ones do, still delicious, just not as thick in texture.

If you love this recipe, two other vegetarian soup recipes you might enjoy are this vegan red lentil chili and this 5 ingredient tomato white bean soup recipe.

Next time you’re looking for a comforting healthy meal, make this healthy slow cooker lentil and vegetable soup recipe.



Comments:

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  2. Jeramy

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  3. Duane

    the coolest!)



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