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Slow Cooker Creamy Lentil Soup

 

Slow Cooker Creamy Lentil Soup
Simple flavors and a rustic touch will make this soup an instant home-cooked favorite, especially on chilly, wintry days.
Ingredients
  • Cooking spray
  • 4 cups reduced-sodium vegetable broth
  • 1 cup uncooked green lentils
  • 1 cup chopped yellow onion
  • ¾ cup chopped carrots
  • 2 teaspoons ground cumin
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 5 thyme sprigs
  • 4 garlic cloves, minced
  • 1 (15-oz.) can unsalted chickpeas, rinsed and drained
  • ¾ cup water
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 2 cups thinly sliced lacinato kale
  • ½ teaspoon sherry or red wine vinegar
Instructions
  1. Coat a 5- to 6-quart slow cooker with cooking spray. Place broth and next 8 ingredients (through garlic) in slow cooker; stir well. Cover and cook on low 7 hours.
  2. Process chickpeas, ¾ cup water, oil, and lemon juice in a blender until smooth. Add chickpea mixture and kale to slow cooker; stir well. Cover and cook on low 30 minutes. Stir in vinegar.

 

Slow Cooker Creamy Lentil Soup

Your slow cooker does all the work in this creamy, veggie-forward lentil soup.GET THE RECIPE: https://trib.al/FrHVsEH

Posted by Cooking Light on Tuesday, November 13, 2018

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