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Slow-Cooker Creamy Lentil Soup Freezer Pack

  • 25 m
  • 4 h 25 m
Lauren Grant
“Prep the ingredients for this soup months in advance for a total hands-off meal that's ready when you are. Vegetarian lentils and vegan coconut milk make this soup creamy and pack in plenty of plant-based protein and a hearty amount of fiber. To keep it vegan, opt for vegetable broth instead of chicken broth.”

Ingredients

    • 1 cup green or brown lentils, picked over and rinsed
    • 1 cup chopped onions
    • 1 cup diced carrots
    • 2 tablespoons finely chopped garlic
    • 2 teaspoons ground coriander
    • 2 bay leaves
    • 1 teaspoon ground cumin
    • 1 teaspoon dried oregano
    • 1 teaspoon ground pepper
    • ¼ teaspoon cayenne pepper
    • 4 cups reduced-sodium chicken broth or vegetable broth
    • 2 cups coarsely chopped spinach
    • 1 (15 ounce) can diced tomatoes
    • ⅔ cup light coconut milk
    • ¼ cup chopped fresh parsley
    • 1 tablespoon white-wine vinegar
    • ½ teaspoon salt

Directions

  • 1 To prepare freezer pack: Combine lentils, onions, carrots, garlic, coriander, bay leaves, cumin, oregano, pepper and cayenne in a sealable plastic bag. Seal and freeze for up to 6 months.
  • 2 To prepare soup: Empty the freezer bag into a 6-quart slow-cooker. Add broth. Cover and cook on High for 4 hours or Low for 8 hours.
  • 3 Discard bay leaves. Transfer half of the soup to a blender and puree. (Use caution when blending hot liquids.) Return the pureed soup to the slow cooker and stir in spinach, tomatoes, coconut milk, parsley, vinegar and salt; heat through.
  • To make ahead: Prepare through Step 1 and freeze for up to 6 months. Continue with recipe. Refrigerate soup for up to 4 days or freeze for up to 4 months. Reheat before serving.
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