Crockpot Lemon Lentil Soup
This warm, citrusy lentil soup is a great crockpot meal. It’s naturally gluten-free and packed with 20 grams of protein per bowl.
Servings: 4 bowls
Ingredients
- 1 tbsp olive oil
- 1 medium white onion diced
- 2 medium carrots diced
- 5 cloves garlic minced
- 6 cups chicken stock
- 1 1/2 cups red lentils rinsed
- 1 15.25 oz can corn drained
- 2 tsp ground cumin
- 1 tsp turmeric
- 1 tsp paprika
- pinch of cayenne
- 2 tbsp lemon juice
- zest of 1 small lemon
- sea salt to taste
- black pepper to taste
Instructions
- Add olive oil, onion, carrots, garlic, chicken stock, lentils, corn, cumin, turmeric, paprika, and cayenne to the crockpot. Stir to combine.
- Cover and cook on HIGH for 2–3 hours or LOW for 5–6 hours, until the lentils and carrots are very tender.
- Using an immersion blender, partially or fully blend the soup until it reaches your desired consistency.
- Stir in lemon juice and lemon zest.
- Season with salt and black pepper to taste.
- Serve warm.
Nutrition
Serving: 1 bowl (20 oz) | Calories: 439kcal | Carbohydrates: 81.9g | Protein: 19.9g | Fat: 4.6g | Saturated Fat: 0.7g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 2.7g | Sodium: 860mg | Potassium: 1100mg | Fiber: 16.6g | Sugar: 5.5g | Vitamin A: 6000IU | Vitamin C: 12mg | Calcium: 85mg | Iron: 6.5mg