Slow cooker creamy lentil soup
Slow cooker creamy lentil soup
Yield: Serves 5 (serving size: About 1 ó cups)
Total time: 7 hours 45 minutes
Ingredients
- Cooking spray
- 4 cups reduced-sodium vegetable broth
- 1 cup uncooked green lentils
- 1 cup chopped yellow onion
- 3/ 4 cup chopped carrots
- 2 teaspoons ground cumin
- 1 teaspoon kosher salt
- 1/ 2 teaspoon freshly ground black pepper
- 5 thyme sprigs
- 4 garlic cloves, minced
- 1 (15-oz.) can unsalted chickpeas, rinsed and drained
- 3/ 4 cup water
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 2 cups thinly sliced lacinato kale
- 1/2 teaspoon sherry or red wine vinegar
How to make it
1. Coat a 5- to 6-quart slow cooker with cooking spray. Place broth and next eight ingredients (through garlic) in slow cooker; stir well. Cover and cook on low 7 hours.
2. Process chickpeas, 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.
Nutrition information
Amount per serving
- Calories: 312
- Fat: 7 g
- Saturated fat: 1 g
- Unsaturated fat: 5 g
- Protein: 15 g
- Carbohydrates: 47 g
- Fiber: 12 g
- Sugars: 5 g
- Added sugars: 0 g
- Sodium: 547 mg
- Calcium: 12% DV
- Potassium: 16% DV