Slow Cooker Lentil Soup with Cilantro Yogurt

printable recipe from www.lolfoodie.com

Servings: 6

Ingredients

• For the soup:

  • 1 lb lentils
  • 1 medium onion
  • 3 carrots (or 1c of baby carrots)
  • 1 stalk Celery (if you have it), or 1 tsp celery seed
  • 3 minced cloves of garlic
  • 4 cups of chicken or vegetable stock
  • 3 cups of water
  • 1 tsp cumin
  • 2 bay leaves
  • 1 tsp smoked paprika
  • Salt & pepper to taste
  • (optional) 4 oz of spinach or arugula

  For the yogurt:

  • 1/3c Greek yogurt (1 small single-serve cup will be fine)
  • 2 tbs chopped fresh cilantro
  • 1/2 tsp lime juice
  • salt & pepper, to taste

Instructions

1. Sort through the lentils and pick out any non-lentils. Rinse.
2. Chop up your carrots, onions, and garlic.
3. Now, you pretty much just add all the soup ingredients to your slow cooker and stir.
4. Cook in the slow cooker until the lentils are softened (but not mushy). I used high heat for 4 hours, but I estimate you could cook them just as well on low for 6-7 hours.
5. Once the soup is ready, prepare the yogurt by adding the yogurt, cilantro, lime juice, and salt & pepper to a bowl. Stir to combine, and that’s it!
6. *Note* Add in the spinach or arugula to the soup just before serving and let it wilt, if you choose to add it at all.
7. Serve with a dollop of the yogurt and an extra garnish of cilantro, if you wish. Enjoy!

Printed from www.lolfoodie.com
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