Receta Clean Eating 10 Hour Slow Cooker Curry Lentil Soup
Some days just seem to go on forever. You look up at the clock and it says the same time it said an hour ago, and you know the batteries aren’t dead. But other days….
On other days, there just are not enough hours in the days. We run, run, run just to realize we still don’t have enough time to get everything finished. Those are the days this recipe was made for.
Since this week is all about teachers, I thought I’d try a recipe that can truly cook all day long while you’re busy teaching our kids. Something that allows you to work, stay after school to finish up and maybe even run by the store before heading home. Something that will be warm and comforting for you on a fall or winter evening when a warm tummy is a top priority.
This particular recipe is courtesy of eMeals. I contacted them and let them know that I needed a recipe that would cook all day. They were happy to oblige.
Disclosure: If you purchase a subscription through the link above, I receive a small percentage of the sale. This money goes towards keeping this blog running as well as paying for the groceries that go into the recipes you find here.
Recipe note: I made this to eMeals’ specifications and then photographed it. I didn’t feel that it really qualified as soup at that point (as you can probably see from the photo), so I adjusted the recipe to have more broth. You could potentially add as much as you need to add after cooking to make it as soupy as you like. Either way, this is a very tasty dish.
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Clean Eating 10 Hour Slow Cooker Curry Lentil Soup
- (Makes approximately 7 cups)
- Ingredients:
- 1 tablespoon olive oil
- 2 medium carrots, peeled and chopped
- 2 stalks celery, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 1 1/2 cups brown lentils
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 6 cups chicken broth
- 1 (15 oz.) can diced tomatoes
- 2 tablespoons chopped fresh cilantro
Directions:
Heat oil in a large skillet. Add carrots, celery, onion, garlic and bay leaf. Cook 5 minutes or until just tender. Transfer onion mixture to a 4-to6-quart slow cooker. Add lentils, curry powder, cumin, coriander, salt and pepper. Stir well. Add broth and tomatoes. Cover and cook on low 10 hours. Stir in cilantro.
Note: No nutrition data given for eMeals recipes.