Ingredients
- 1 ½ cups black lentils
- 2 quarts vegetable broth
- 3 cups diced tomatoes
- 10 carrots, peeled and diced
- 1 onion, cut into 1/2-inch dice
- 2 small turnips, peeled and diced
- 1 green bell pepper, diced
- 3 tablespoons unsalted butter
- 2 tablespoons minced ginger
- 2 cloves garlic, minced
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- salt to taste
Why This Meal Is A Winner
This soup is packed with protein and fiber, making it both filling and nutritious. The combination of lentils and vegetables creates a rich, comforting flavor that warms you up on chilly days. It’s also easy to customize with your favorite veggies or spices.
Tips To Improve This Recipe
- Rinse the lentils thoroughly before cooking to remove any dust or debris.
- Sauté the vegetables first to bring out their natural sweetness and deepen the soup’s flavor.
- Simmer the soup gently to allow the lentils to soften without breaking apart too much.
- Sauté the vegetables first to bring out their natural sweetness and deepen the soup’s flavor.
- Simmer the soup gently to allow the lentils to soften without breaking apart too much.
Step 1
Put the black lentils in a microwave-safe bowl and cover them with about 4 cups of water. Microwave for around 5 minutes, then give them a stir. If they seem a bit dry, add a little more water and microwave for another 5 minutes. Once they’re softened, drain and rinse the lentils.
Step 2
Pour the vegetable broth into your slow cooker and add the tomatoes, carrots, onion, turnips, green bell pepper, butter, ginger, garlic, coriander, cumin, and a pinch of salt. Give everything a good stir, then mix in the lentils.
Step 3
Set the slow cooker to High and let it cook until the carrots are nice and tender, which usually takes about 4 to 6 hours. When it’s done, give it a taste and adjust the seasoning if needed before serving.
Best Ways To Serve
Serve this soup with a slice of crusty bread or a warm pita for a satisfying meal. A dollop of plain yogurt or a sprinkle of fresh herbs like parsley or cilantro can add a fresh, bright finish. It also pairs well with a simple green salad.
Refrigeration Tips
Let the soup cool completely before storing it in an airtight container. It will keep well in the refrigerator for up to 4 days. You can also freeze portions for up to 3 months—just thaw overnight in the fridge before reheating gently on the stove.
