RECIPE FOR LENTIL SOUP IN CROCK POT RECIPES

Name: Red Lentil Soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 8
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 medium onion (diced); 2 medium carrots (diced); 2 cloves of garlic (finely chopped); 16 ounces red or yellow lentils (I used red) ((2 1/3 cups )); 8 cups of chicken or vegetable broth; 1 teaspoon turmeric; 1 1/2 teaspoons ground cumin; 1/4 cup fresh chopped flat-leaf parsley; 2 cups baby spinach (2 oz); Juice of half a lemon

GOLDEN RED LENTIL SOUP WITH SPINACH - SKINNYTASTE

Golden Red Lentil Soup with Spinach - Skinnytaste image

Red Lentil Soup with Spinach is a delicious, Middle Eastern inspired Lentil Soup, made with red lentils, turmeric, spinach, carrots and lemon. It's golden in color, and very easy to make and leftovers are freezer-friendly.

Provided by Gina

Categories Dinner Soup

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 8

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 medium onion (diced)
2 medium carrots (diced)
2 cloves of garlic (finely chopped)
16 ounces red or yellow lentils (I used red) ((2 1/3 cups ))
8 cups of chicken or vegetable broth
1 teaspoon turmeric
1 1/2 teaspoons ground cumin
1/4 cup fresh chopped flat-leaf parsley
2 cups baby spinach (2 oz)
Juice of half a lemon

Steps:

Stove Directions:
Instant Pot Directions:

Nutrition Facts : ServingSize 1 1/4 cups, Calories 255 kcal, CarbohydrateContent 40 g, ProteinContent 17 g, FatContent 3 g, SodiumContent 590 mg, FiberContent 16 g, SugarContent 3.5 g

LENTIL-VEGGIE SOUP (CROCK POT) RECIPE - FOOD.COM

Lentil-Veggie Soup (Crock Pot) Recipe - Food.com image

This soup is easy to put together with basic food items that most of us have around. I found the recipe in Better Homes and Gardens Biggest Book of Slow Cooker Recipes, and I did some adjustments with the vegetables and herbs used. I was surprised at how good this very simple soup turned out.

Total Time 12 hours 15 minutes

Prep Time 15 minutes

Cook Time 12 hours

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 cup dry lentils
1 1/2 cups carrots, chopped
1 1/2 cups celery, chopped
1 1/2 cups onions, chopped
3 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 tablespoon dried parsley
2 bay leaves
3 1/2 cups vegetable broth (2 cans)
1 1/2 cups water
1 (14 1/2 ounce) can diced tomatoes
fresh ground black pepper, to taste

Steps:

Rinse lentils.
Place all ingredients except the pepper into a 4-6 quart slow cooker.
Cover and cook on low for at least 12 hours, or high for at least 5 hours.
Season with pepper and remove the bay leaves before serving.

Nutrition Facts : Calories 162.6, FatContent 0.7, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 52.7, CarbohydrateContent 30.3, FiberContent 12.8, SugarContent 6.2, ProteinContent 10

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