Total Time: 3-4 hours (high) or 6-8 hours (low)
Serves: 6
Ingredients
Ingredients:
- 1 1/2 cups dry green or brown lentils, rinsed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 1 (14.5 oz) can diced tomatoes, no salt added
- 6 cups low-sodium vegetable broth
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 1/2 tsp ground turmeric
- 1/2 tsp black pepper
- 1/2 tsp salt (adjust to taste)
- 2 cups fresh spinach or kale (chopped)
- 1 tbsp olive oil
- Juice of 1/2 lemon
Instructions
- Add all ingredients except the spinach/kale and lemon juice to the crockpot. Stir to combine.
- Cook on high for 3-4 hours or low for 6-8 hours, until the lentils are tender.
- Add the spinach or kale in the last 5-10 minutes and cook until wilted.
- Finish with lemon juice. Taste and adjust seasoning.
- Serve warm and topped with fresh herbs.
TIPS: Before adding the spinach/kale, remove 1-2 cups of the soup to a separate bowl and blend using an immersion blender; then stir it back into the pot. This thickens the soup naturally. Add a dollop of Greek yogurt for additional protein and creaminess. This recipe is great paired with crackers or whole grain bread or as a side to an entree.
Why We Love This Recipe:
1. High Fiber:
Lentils provide 15 grams of fiber per serving, supporting digestion, gut health, and blood sugar control.
2. Plant Proteins:
Lentils are also a great vegetarian protein source that supports muscle health and satiety.
3. Vitamins and Minerals:
Lentils are packed with iron, folate, potassium, and antioxidants. The lemon juice provides Vitamin C which enhances the bodies ability to absorb iron.
Nutrition Facts
- Serving Size: 1/6 of recipe
- Calories: 265 kcal
- Carbs: 38 g
- Fiber 15 g
- Protein: 17 g
- Fat: 5 g
