Slow Cooker Creamy Lentil Soup

“Slow-cooker creamy lentil soup”… I love every single one of those words! This soup takes no effort to make, and it’s SO comforting and delicious.

This recipe makes me feel like I’m indulging (because it’s SO darn good), but I’m actually eating a healthy meal! Lentils have mountains of health benefits – they’re great for heart health, managing blood pressure and cholesterol, and they’re a great source of fiber and iron. They’re also one of the most environmentally friendly foods you can eat. They really do hold a special place in my heart! This is one of my favorite lentil recipes. It’s as comforting, cozy, and as can be, and it’s so easy to make!

Ingredients:

Add now

• 4 cups low sodium vegetable stock
• 1 cup dry green lentils
• 1/2 medium to large yellow onion, minced
• 3/4 cup carrots, chopped
• 1 tsp ground cumin
• 1/2 tsp ground black pepper
• 1 tsp salt
• 4 thyme sprigs
• 4 garlic cloves, minced

Add later

• 1 can of chickpeas, drained and rinsed
• 3/4 cup water
• 2 tbsp olive oil
• 1 1/2 tbsp lemon juice
• 2 cups packed spinach
• 1 tsp red wine vinegar

Method:

• Add all of the “add now” ingredients to your slow cooker and stir to combine. Cook on low for 7-8 hours or on high for 5-6 hours.

• When 30 minutes remain, combine the chickpeas, water, lemon juice, and olive oil in a blender and blend until smooth. Remove the thyme sprigs, then add this mixture to the slow cooker, as well as the spinach. Stir to combine and cook for another 30 minutes.
• Stir in the vinegar. Serve immediately with your favorite crusty bread. Enjoy & share!

Slow Cooker Creamy Lentil Soup

Being able to use a slow cooker is comforting in itself, but this soup takes that to the next level. It's so cozy, warm, and delicious!

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Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Course Main Course, Soup

Servings 6

Calories 299 kcal

Ingredients

  

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Add now

• 4 cups low sodium vegetable broth
• 1 cup dry green lentils
• 1/2 medium yellow onion minced
• 3/4 cup carrots chopped
• 1 tsp ground cumin
• 1/2 tsp ground black pepper
• 1 tsp salt
• 4 thyme sprigs
• 4 cloves garlic minced

Add later

• 15 oz chickpeas drained and rinsed
• 3/4 cup water
• 2 tbsp olive oil
• 1 1/2 tbsp lemon juice
• 2 cups spinach packed
• 1 tsp red wine vinegar

Instructions

 

• Add all of the "add now" ingredients to your slow cooker and stir to combine. Cook on low for 7-8 hours, or on high for 5-6 hours.
• When 30 minutes remain, combine the chickpeas, water, lemon juice, and olive oil in a blender and blend until smooth. Remove the thyme sprigs, then add this mixture to the slow cooker, as well as the spinach. Stir to combine and cook for another 30 minutes.
• Stir in the vinegar.
• Serve immediately with your favorite crusty bread. Enjoy & share!

Nutrition

Calories: 299kcalCarbohydrates: 45gProtein: 16gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 416mgPotassium: 657mgFiber: 17gSugar: 6gVitamin A: 3680IUVitamin C: 10mgCalcium: 82mgIron: 5mg

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