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.
Frequently Asked Questions
Can I cook the lentils on the stove instead of the microwave?
Yes, you can simmer the lentils in water on the stove for about 15-20 minutes until softened before adding them to the slow cooker.
Can I use dried tomatoes or tomato paste instead of diced tomatoes?
Fresh or canned diced tomatoes work best, but you can substitute with tomato paste diluted in some water for a similar flavor.
How do I know when the soup is done cooking?
The soup is ready when the carrots and other vegetables are tender, usually after 4 to 6 hours on High in the slow cooker.
Can I make this soup vegetarian or vegan?
Yes, the recipe is already vegetarian. To make it vegan, substitute the butter with a plant-based alternative.
Is it necessary to microwave the lentils before adding them to the slow cooker?
Microwaving helps soften the lentils faster, but you can add them dry to the slow cooker if you increase the cooking time.
Can I freeze leftovers?
Yes, this soup freezes well. Store in airtight containers for up to 3 months.
What can I use if I don’t have turnips?
You can substitute turnips with parsnips, rutabaga, or additional carrots.
How spicy is this soup?
The soup has mild warmth from ginger and spices but is not spicy hot. Adjust seasoning to taste.
