Cozy Slow Cooker Spicy Lentil Soup Recipes
COZY SLOW COOKER SPICY LENTIL SOUP
Healthy doesn't get any easier than this Cozy Slow Cooker Spicy Lentil Soup. Throw it all in. Forget about it. No fuss. Super easy. Super nutritious. Super tasty.
Provided by Melanie McDonald
Categories Soup
Time 6h15m
Number Of Ingredients 16
Steps:
- Place all ingredients into a slow cooker. My slow cooker holds 6 quarts and was quite full. If yours is smaller you will need to scale the recipe down to fit.
- Cover and cook on high for 5-6 hours or low for 7-8 hours.
- When nearly ready to serve check seasoning & scoop out the bay leaf.
- If you would like to thicken it a little remove 2 - 3 cups and blend until smooth them return them back to the slow cooker and stir. Or insert a stick blender into the slow cooker and blend until it's at the texture you like.
Nutrition Facts : ServingSize 1 serving, Calories 191 kcal, Carbohydrate 38 g, Protein 9 g, Sodium 376 mg, Fiber 10 g, Sugar 6 g
SLOW COOKER LENTIL SOUP
Lentil soup is perfect for the slow cooker. Just throw all the ingredients into the slow cooker in the morning and come home to a delicious soup.
Provided by CPolencheck
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 6h20m
Yield 10
Number Of Ingredients 12
Steps:
- Combine water, ham, tomatoes, lentils, onion, carrots, celery, garlic, pepper, salt, thyme, and bay leaf in a slow cooker.
- Cover and cook on LOW until lentils and vegetables are as soft as you like, 6 to 8 hours. Remove bay leaf before serving.
Nutrition Facts : Calories 258.5 calories, Carbohydrate 26.7 g, Cholesterol 25.4 mg, Fat 8.9 g, Fiber 11.8 g, Protein 18 g, SaturatedFat 3.1 g, Sodium 736.5 mg, Sugar 3.7 g
SPICED CARROT & LENTIL SOUP
A delicious, spicy blend packed full of iron and low in fat to boot. It's ready in under half an hour, or can be made in a slow cooker
Provided by Jane Hornby
Categories Dinner, Lunch, Snack, Soup, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Heat a large saucepan and dry-fry 2 tsp cumin seeds and a pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.
- Scoop out about half with a spoon and set aside. Add 2 tbsp olive oil, 600g coarsely grated carrots, 140g split red lentils, 1l hot vegetable stock and 125ml milk to the pan and bring to the boil.
- Simmer for 15 mins until the lentils have swollen and softened.
- Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).
- Season to taste and finish with a dollop of plain yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.
Nutrition Facts : Calories 238 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 34 grams carbohydrates, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 0.25 milligram of sodium
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