Serves: 6 | Prep time: 15 minutes | Cook Time: 8 hours (on low heat) or 4 hours (on high heat) in slow cooker
About two years ago, I got my first slow cooker and soon after, I realized what all the hype was about. You throw your choice of ingredients into the pot and hours later, something delicious is ready! One of my favorite soups that I've made over and over again has been my spicy lentil soup. Now, this isn't a recipe that I've found on my own, however I mixed some recipes that I came across (a la Pinterest) and put my own twist on it. Depending on the time you have, I prefer buying all the vegetables fresh and chopping them up. I have also been pressed on time and bought the pre-chopped veggies and the results are just as great! If you're wanting to try it out this winter season, take a peak below!
INGREDIENTS
3-4 Cups Low Sodium vegetable broth (or chicken)
1 Cup Water (If you don't want your soup to be too 'soupy,' you can skip the water)
1/4 Cup Olive Oil
3/4 Cups dried lentils (rinse first)
3 Garlic cloves, minced
1/2 Cups onion, chopped
2 Carrots, peeled and chopped (I like using colored carrots for a pop of color)
1/2 Cup celery, chopped
2 Teaspoons ground cumin
1 Teaspoon curry powder
1/2 Teaspoon dried thyme
1/2 Teaspoon dried basil
1 Large can (28 oz) diced tomatoes (I also include 1/2 cup of the sauce)
1 Cup chopped collard greens or kale
1/2 lemon juice
Pinch of salt, pepper and red pepper flakes