Slow-Cooker Curry Lentil Soup with Carrots and Spinach
Fall is coming. (Insert excited yet scared face emojis here).
Which means winter isn’t far behind. I’m all for warm drinks, blankets, sweaters and boots, but if we could keep the long daylight hours and temperatures above freezing, I would be a much happier camper.
Fall is the perfect season to prep your freezer full of soups and casseroles ready to eat when you need to spend more time shovelling snow than making dinner. You’ll be able to capitalize on the last of the season’s fresh produce, batch-out dishes, and be all set for the first frosty evening of the season.
This recipe is all about warmth — from the slight heat of the curry powder to the sentimental trigger of the cinnamon. It also packs a mighty nutritional punch that’s vegan AND gluten-free (Serve with gluten-free bread).
Lentils provide 26 grams of protein, 31 grams of fibre and 50% of your recommended daily iron intake per ½ cup. The brown rice adds a touch of whole grain while the coconut milk brings a dose of healthy fats. Plus, you’re getting some colourful veggies, which are always a good thing. All this adds up to a soup that’s healing, comforting and darn good for you.
There’s one ingredient in this recipe you might not be familiar with – sumac powder, a Middle Eastern spice that tastes sour like a lemon. I used it in this recipe to balance the sweetness of the cinnamon and add a bit of tang. If you don’t have it on hand, squeeze in a bit of lemon juice instead.
Tip: You could add a tablespoon of turmeric to this soup for even more anti-inflammatory goodness!
Slow-Cooker Lentil Soup with Curry, Carrots and Spinach
- 1 ½ cups split red lentils
- ½ cup brown rice
- 900 mL vegetable stock
- 3 cups water
- 1 Tbsp. medium curry powder
- 1 ¼ tsp. salt
- ¼ tsp. cinnamon
- ¼ tsp. garlic powder
- ¼ tsp. sumac powder
- ½ onion, chopped
- 2 cups spinach, chopped
- 1 ½ cups carrots, chopped
- 200 mL coconut milk
1) Add lentils and rice to slow-cooker. Mix to combine.
2) Stir in stock, water, and all the spices and chopped vegetables.
3) Cover and cook on high for 3 hours. Stir occasionally.
4) 10 minutes before serving, add coconut milk and stir.
5) Serve with a side of fresh bread for dipping.
6) Freeze leftovers for up to 3 months.