Description

This cozy, hearty lentil soup is the perfect comfort food that’s also packed with healthy veggies and plant-based protein. Made in the crockpot, it’s an easy and nourishing meal for busy days or when you just want something wholesome and satisfying.

Ingredients

Dry Brown Lentils:

1 1/2 cups, rinsed

Onion:

1 cup chopped

Celery:

1 cup chopped

Carrots:

1 cup chopped

Garlic:

2 cloves, minced

Salt:

1 teaspoon

Black Pepper:

1/2 teaspoon

Turmeric:

1/2 teaspoon

Cumin:

1/2 teaspoon

Smoked Paprika:

1/2 teaspoon

Cayenne Pepper:

1/4 teaspoon (optional)

Vegetable Broth:

6 cups

Kale:

2 cups chopped

Lemon Juice:

Juice of 1 lemon

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Instructions

Add all ingredients except the kale and lemon juice to a slow cooker. Cook on high for 4–5 hours or low for 7–8 hours, until lentils are tender.
Once done, stir in chopped kale and lemon juice. Let it sit for a few minutes to allow the kale to soften.
Use an immersion blender to puree part of the soup directly in the crockpot for a thicker texture (optional).
Taste and adjust seasonings if needed. Serve warm.

Notes

You can use spinach instead of kale if preferred.
For added flavor, top with a drizzle of olive oil or sprinkle of Parmesan cheese.
This soup keeps well in the fridge for up to 5 days and freezes beautifully.