Description
A hearty lentil and spinach soup made in a slow cooker.
Ingredients
Scale
- 1 cup dried lentils
- 4 cups vegetable broth
- 2 cups fresh spinach
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Rinse the lentils and add them to the slow cooker.
- Add the vegetable broth, onion, carrots, celery, and garlic.
- Stir in cumin, paprika, salt, and pepper.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- In the last 30 minutes, stir in the spinach.
- Serve hot.
Notes
- Store leftovers in the refrigerator for up to 5 days.
- This soup freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 400mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 12g
- Protein: 9g
- Cholesterol: 0mg
Keywords: lentil and spinach soup slow cooker