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Slow Cooker Lentil, Kale, and Mushroom Soup
Servings
6
Prep Time
5 minutes
Cook Time
300 minutes
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 –6 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.
Nutrition
Nutrition
- Nutrition Serving Size
- 6
- per serving
- Calories
- 0
Amount/Serving
% Daily Value
- Carbs
- 31 grams
- Protein
- 10 grams
- Fat
- 3 grams
- Sodium
- 322 milligrams
- Fiber
- 7 grams
- Sugar
- 5 grams
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