This is a great slow cooker soup. It is both vegan and gluten free. For those who do not like tomato in their soup or find that acidic foods are giving them heartburn this recipe might be worth a try. For those who do not enjoy spinach you might be pleasantly surprised. This soup is a good source of iron and fibre. A great soup for any pregnant mama. Enjoy!
1 cup lentils (brown)
1 Tbsp canola oil
1 onion, diced
3 stalks of celery, chopped
2 carrots, chopped
4 garlic cloves, minced
2 tsp ground cumin
2 tsp chili powder
2 tsp curry powder
1 tsp black pepper
2 potatoes, grated
6 cups vegetable stock
2 cups spinach, chopped
2 Tbsp lemon juice
1. Rinse lentils
2. Heat oil over medium heat. Add onions, celery, and carrots and cook until softened, about 5 minutes
3. Add garlic, cumin, chili powder, curry powder and black pepper and stir for 1 minute
4. Transfer to slow cooker
5. Add lentils, potato and stock
6. Cover and cook on low for 8- 10 hours or on high for 4-6 hours
7. Add spinach and lemon juice
8. Cook on high for 20 minutes
Questions about nutrition, contact Jill, Nurture The Future's Registered Dietitian nf.nutrition@gmail.com
1 cup lentils (brown)
1 Tbsp canola oil
1 onion, diced
3 stalks of celery, chopped
2 carrots, chopped
4 garlic cloves, minced
2 tsp ground cumin
2 tsp chili powder
2 tsp curry powder
1 tsp black pepper
2 potatoes, grated
6 cups vegetable stock
2 cups spinach, chopped
2 Tbsp lemon juice
1. Rinse lentils
2. Heat oil over medium heat. Add onions, celery, and carrots and cook until softened, about 5 minutes
3. Add garlic, cumin, chili powder, curry powder and black pepper and stir for 1 minute
4. Transfer to slow cooker
5. Add lentils, potato and stock
6. Cover and cook on low for 8- 10 hours or on high for 4-6 hours
7. Add spinach and lemon juice
8. Cook on high for 20 minutes
Questions about nutrition, contact Jill, Nurture The Future's Registered Dietitian nf.nutrition@gmail.com
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