Slow-Cooker Turkish Red Lentil Soup
This vegetarian soup cooks easily in your slow cooker leaving you with a delicious meal filled with warm spices.
Servings: 6
Calories: 176kcal
Ingredients
- 8 ounces red lentils picked through and rinsed
- 7 cups low-sodium vegetable broth
- 1 large yellow onion diced
- 1 large carrot diced
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme not ground
- 1/8 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 1/8 teaspoon crushed red pepper
- 1 lemon cut into wedges
- 1/4 cup fresh parsley chopped
- 2 tablespoons fresh mint chopped
Instructions
- Combine all ingredients in the slow cooker except for the lemon, parsley, and mint. Cook on high for 4 hours or low for 6 hours, until the lentils are tender.
- Once cooked, remove about 1/3 of the soup and blend it until smooth in a blender or food processor. Return to the blended soup to the slow cooker and stir. Ladle into serving bowls, squeeze a lemon wedge over the serving and sprinkle with parsley and mint.
Nutrition
Calories: 176kcal | Carbohydrates: 33g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Sodium: 992mg | Potassium: 544mg | Fiber: 13g | Sugar: 6g | Vitamin A: 2854IU | Vitamin C: 19mg | Calcium: 50mg | Iron: 4mg |
| SmartPoints (Freestyle): 0
SmartPoints (Freestyle): 0
SmartPoints (Freestyle): 0