Crockpot Lemon Lentil Soup
This soup is so nourshing! It's perfect for someone healing from surgery, postpartum, or anyone who wants a nutrition boost. This is a vegan recipe you can keep vegan or add an extra protein! This recipe makes 3 bags with 6 servings per bag.
Servings: 18
Equipment
- crockpot or slow cooker
Ingredients
- 3 medium yellow onion diced
- 12 medium carrots diced (3 cups)
- 12 celery stalks diced (3 cups)
- 12 cloves garlic minced
- 1.5 teaspoon red pepper flakes
- 6 teaspoon cumin
- 3 teaspoon curry powder
- 4.5 cups red lentils rinsed
- 12 cups reduced-sodium vegetable broth
- 9 tablespoons lemon juice
- Salt and pepper to taste
For later: cilantro or parsley, sourdough bread
Instructions
- Combine and split all ingredients into 3 large Ziploc bags. Place flat in freezer to store.
When ready to cook:
- Allow to thaw for 24 hours in the fridge. Dump the ingredients in the slow cooker, stir and cook on low for 4-6 hours. Enjoy as is or puree with an immersion blender or regular blender. Add extra broth if you prefer a thinner consistency. Stir in the lemon juice and season with salt and pepper, to taste.
- Serve soup with cilantro or parsley and some sourdough bread.