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
- 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.
- 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