Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Yield 6 servings

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 tsp cumin
  • Salt and peper to taste
  • 1800 ml vegetable stock no salt added
  • 1 cup Red Lentils
  • Croutons and Parsley optional
  • 1 tbsp Ginger minced

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
Serving Size
 
405 g
Amount per Serving
Calories
190
% Daily Value*
Fat
 
3
g
5
%
Sodium
 
650
mg
28
%
Carbohydrates
 
31
g
10
%
Fiber
 
8
g
33
%
Sugar
 
8
g
9
%
Protein
 
11
g
22
%
Vitamin A
 
6000
IU
120
%
Vitamin C
 
6.6
mg
8
%
Calcium
 
40
mg
4
%
Iron
 
1.8
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.

Tips & Notes

Recipe developed by Half Your Plate friend Tara Noland

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