Description
A warm pot of slow-cooked lentil and root vegetable soup, cozy and filling with earthy aromas of thyme and cumin.
Ingredients
Scale
- 1 cup lentils
- 2 carrots, diced
- 2 potatoes, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon thyme
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup celery, diced
Instructions
- Rinse the lentils under cold water and pick out any stones or debris. Dice the carrots, potatoes, and celery. Chop the onion and mince the garlic.
- In the slow cooker, combine rinsed lentils, diced carrots, diced potatoes, chopped onion, minced garlic, diced celery, vegetable broth, thyme, cumin, salt, and pepper. Stir to mix well.
- Cover the slow cooker and cook on low for 6–8 hours or on high for 3–4 hours until vegetables are tender.
- Taste and adjust seasoning with salt and pepper. For a smoother texture, mash a cup of the soup and mix it back in.
Notes
Serve hot and garnish with fresh herbs or a squeeze of lemon. Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 375 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 5g
- Sodium: 610mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg