Ingredients
- 1 tbsp Canola Oil
- 4 Carrots sliced
- 2 Leeks white and light green parts only, rinsed well and sliced
- 1 tbsp Garlic minced
- 1 tbsp Ginger minced
- 1 tsp Cumin
- Salt and peper to taste
- 1800 ml Vegetable stock no salt added
- 1 cup Red Lentils
- Croutons and Parsley optional
Instructions
- In a large saucepan, heat the oil over medium heat and cook the carrots, leek, garlic, ginger, cumin and salt and pepper for about 5 min. Add this to a large pot of a slow cooker. Add in the vegetable stock and lentils. Let cook for 5-6 hours.
- Whirl with a hand blender or stand up blender. Adjust seasoning and serve topped with croutons and parsley if desired.
Nutrition Facts
Slow Cooker Carrot Leek Lentil Soup
Per
405 g
Calories
190
% Daily Value*
Fat
3
g
5
%
Carbohydrates
31
g
10
%
Fibre
8
g
33
%
Sugars
8
g
9
%
Protein
11
g
22
%
Sodium
65
mg
3
%
Vitamin A
6000
IU
120
%
Vitamin C
6.6
mg
8
%
Calcium
40
mg
4
%
Iron
1.8
mg
10
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
Recipe developed by Half Your Plate friend Tara Noland
