Another hearty filled-bowl recipe, and another slow cooker one, too- because what else is a busy mama to make in the heart of winter? I surely do not crave heaping salads when there is frost on the ground. But rest assured, healthy mama, there are other ways to get in your veggies in a warm, comforting way even in the dead of winter. This lentil soup is one I’ve been making for years. It’s hearty and filling, packed with fiber, iron and b-vitamins from the lentils and with simple seasonal ingredients (carrots, celery and onions- you can use fresh or canned tomatoes) it’s a soup you could easily make every single week.Print
1 tbsp avocado or olive oil (if using Instant Pot)
1 medium onion, diced
2 medium carrots, peeled and diced
2 stalks celery, diced
2 cloves garlic, minced
1 sweet potato, peeled and diced
1 can diced tomatoes
2 tsp herbs de Provence
1/2 tsp sea salt
1 1/2 cups green or brown lentils
4 cups chicken or vegetable broth
2 cups finely chopped spinach or kale (optional)
Add all ingredients through sea salt to slow cooker.Cook on high 3-4 hours or low 6-8 hours.
In the last 10-20 minutes of cooking, remove cover, add greens and stir to wilt. Finish cooking, season to taste and serve hot.
- Heat instant pot to sautée. Add oil. Once hot, add onion, carrots and celery and a pinch of salt and cook until starting to soften. Stir in garlic.
- Add sweet potato, diced tomato, seasoning, salt and lentils. Stir in broth.
- Cover, seal and cook for 20 minutes. Remove lid, stir in greens (if using). Season to taste and serve.
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