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!
Ingredients
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
Tried this recipe?Let us know how it was!