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Photo Credit: Elizabeth Newman

Slow Cooker Lentil, Kale, and Mushroom Soup

Name: Slow Cooker Lentil, Kale, and Mushroom Soup
Prep time: 5 min
Cook time: 5 h
Total time: 5 h 5 min
Yield: 6
Ingredients: 2 teaspoons extra-virgin olive oil; 2 carrots (peeled and diced); 2 celery stalks (diced); 1 medium leek (cleaned and finely chopped); 1 small celery root (peeled and diced); 1 teaspoon ground cumin; 1 teaspoon ground turmeric; 1 teaspoon ground coriander; 1/2 teaspoon kosher salt; 1/4 teaspoon ground cinnamon; 1/4 teaspoon freshly ground black pepper; 1 cup sliced cremini mushrooms; 1 15- ounce can diced fire-roasted tomatoes; 1 cup lentils (rinsed and picked through for debris); 4 cups low-sodium vegetable broth; 5 large Tuscan kale leaves (chopped); 5 ‚Äì6 quart slow cooker

5 MINPrep Time

300 MINCook Time

6Servings

by Giada De Laurentiis

Beginner

Photo Credit: Elizabeth Newman

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Vegetarian ghosts and vegan goblins will enjoy this ghoulishly delicious soup. (Have flesh-eating zombies
coming over? Add a half pound of kielbasa to the pot along with the mushrooms, tomatoes, lentils, and
broth.)

Slow Cooker Lentil, Kale, and Mushroom Soup

Servings

6

Prep Time

5 minutes

Cook Time

300 minutes

Image of Slow Cooker Lentil, Kale, and Mushroom Soup

Ingredients

2 teaspoons extra-virgin olive oil
2 carrots (peeled and diced)
2 celery stalks (diced)
1 medium leek (cleaned and finely chopped)
1 small celery root (peeled and diced)
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground coriander
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
1 cup sliced cremini mushrooms
1 15- ounce can diced fire-roasted tomatoes
1 cup lentils (rinsed and picked through for debris)
4 cups low-sodium vegetable broth
5 large Tuscan kale leaves (chopped)
5 ‚Äì6 quart slow cooker

Instructions

Place the oil, carrots, celery, leek, celery root, cumin, turmeric, coriander, salt, cinnamon, and pepper in a slow cooker and toss to coat. Add the mushrooms, tomatoes, lentils, and vegetable broth and stir to combine. Cover and cook on high for 4 to 5 hours until the lentils are tender.
Stir in the chopped kale and allow to wilt for 5 minutes in the warm soup before serving.