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Why You'll Love This easy slow cooker lentil and carrot soup with kale for cold weather
- Easy to Make: This recipe is incredibly simple to prepare, requiring just a few minutes of hands-on time and a slow cooker to do the rest.
- Nutritious and Filling: Lentils, carrots, and kale provide a boost of protein, fiber, and vitamins, making this soup a nutritious and filling option for a cold winter's day.
- Customizable: Feel free to add your favorite spices, herbs, or other ingredients to make this recipe your own.
- Make-Ahead Friendly: Prepare this soup up to 2 days in advance and store it in the refrigerator or freezer for later use.
- Slow Cooker Convenience: Let your slow cooker do the work while you're busy with other tasks, and come home to a delicious, ready-to-eat meal.
- Affordable: This recipe is budget-friendly and uses affordable ingredients, making it a great option for families or individuals on a budget.
- Perfect for Meal Prep: This soup is ideal for meal prep, as it can be portioned out and reheated throughout the week.
- Delicious and Comforting: The combination of lentils, carrots, and kale creates a rich, comforting flavor that's sure to become a new favorite.
Ingredient Breakdown
The key ingredients in this recipe are lentils, carrots, kale, onion, garlic, and vegetable broth. Lentils provide a boost of protein and fiber, while carrots add natural sweetness and a pop of color. Kale adds a nutritious and filling element to the soup, and onion and garlic provide a depth of flavor. Vegetable broth serves as the base of the soup, and you can use either store-bought or homemade broth, depending on your preference. When selecting these ingredients, choose fresh and high-quality options to ensure the best flavor and texture. For example, look for firm and crunchy carrots, and fresh kale with no signs of wilting.
How to Make easy slow cooker lentil and carrot soup with kale for cold weather
Finely chop 1 medium onion and 3 cloves of garlic, and set them aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Add 2 medium carrots, peeled and chopped, and 1 cup of dried green or brown lentils to the skillet. Cook for 1-2 minutes, until the lentils are lightly toasted.
Add 4 cups of vegetable broth, 1 can of diced tomatoes, and 2 cups of chopped kale to the slow cooker. Stir to combine.
Cook the soup on low for 6-8 hours or high for 3-4 hours, until the lentils are tender and the kale is wilted.
Season the soup with salt and pepper to taste, and serve hot, garnished with chopped fresh herbs or a dollop of yogurt, if desired.
Tips for Perfect Results
Choose fresh and high-quality ingredients to ensure the best flavor and texture in your soup.
Lentils can become mushy and unappetizing if overcooked. Cook them until they're tender but still retain some texture.
Onion, garlic, and other aromatics add a depth of flavor to the soup. Saute them before adding the other ingredients to bring out their natural sweetness.
Feel free to add your favorite spices and herbs to the soup to make it your own. Some options include cumin, paprika, and thyme.
Green or brown lentils work best in this recipe, as they hold their shape and provide a nice texture. Red or yellow lentils can become too mushy and may not be the best choice.
Season the soup with salt and pepper to taste, and adjust the seasoning as needed. You can also add other seasonings, such as lemon juice or hot sauce, to taste.
Garnish the soup with chopped fresh herbs, such as parsley or cilantro, for a pop of color and freshness.
Serve the soup with crusty bread, such as baguette or ciabatta, for a satisfying and filling meal.
Common Mistakes to Avoid
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Overcooking the Lentils: Lentils can become mushy and unappetizing if overcooked. Cook them until they're tender but still retain some texture.
Fix: Check the lentils regularly during cooking and adjust the cooking time as needed.
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Not Sautéing the Aromatics: Onion, garlic, and other aromatics add a depth of flavor to the soup. Failing to sauté them before adding the other ingredients can result in a lackluster flavor.
Fix: Take the time to sauté the aromatics before adding the other ingredients to bring out their natural sweetness and depth of flavor.
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Not Seasoning the Soup: Failing to season the soup with salt and pepper can result in a bland and unappetizing flavor.
Fix: Season the soup with salt and pepper to taste, and adjust the seasoning as needed.
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Using the Wrong Type of Lentils: Using the wrong type of lentils can result in a soup that's too thick or too thin.
Fix: Use green or brown lentils, which hold their shape and provide a nice texture.
Variations & Substitutions
Add diced jalapenos or serrano peppers to the soup for a spicy kick.
Replace the vegetable broth with a vegan broth and omit any animal-derived ingredients.
Use gluten-free vegetable broth and be sure to check the ingredients of any store-bought broths or spices for gluten.
Use low-sodium vegetable broth and limit the amount of salt added to the soup.
Add other vegetables, such as diced bell peppers or chopped spinach, to the soup for added flavor and nutrition.
Experiment with different types of lentils, such as red or yellow lentils, for a unique flavor and texture.
Storage & Make-Ahead
Store the soup at room temperature for up to 2 hours. After 2 hours, refrigerate or freeze the soup to prevent bacterial growth.
Store the soup in the refrigerator for up to 5 days. Reheat the soup to an internal temperature of 165°F (74°C) before serving.
Store the soup in the freezer for up to 3 months. Thaw the soup overnight in the refrigerator and reheat to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I freeze this soup?
Yes, you can freeze this soup for up to 3 months. Thaw the soup overnight in the refrigerator and reheat to an internal temperature of 165°F (74°C) before serving.
What type of lentils should I use?
Green or brown lentils work best in this recipe, as they hold their shape and provide a nice texture. Red or yellow lentils can become too mushy and may not be the best choice.
Can I customize this recipe?
Yes, feel free to customize this recipe to your taste preferences. Add your favorite spices, herbs, or other ingredients to make it your own.
Is this recipe vegan?
This recipe can be made vegan by replacing the vegetable broth with a vegan broth and omitting any animal-derived ingredients.
Can I make this in a pressure cooker?
Yes, you can make this recipe in a pressure cooker. Cook the soup for 20-25 minutes, or until the lentils are tender and the kale is wilted.
Can I serve this soup with other dishes?
Yes, this soup pairs well with a variety of dishes, such as crusty bread, salad, or grilled meats. Feel free to get creative and serve it with your favorite sides.
easy slow cooker lentil and carrot soup with kale for cold weather
Ingredients
- 1 cup dried green or brown lentils, rinsed and drained
- 2 medium carrots, chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups chopped kale, stems removed and discarded, leaves coarsely chopped
- 2 tablespoons olive oil
Instructions
- Step 1: Prepare the ingredients. Rinse the lentils and pick out any debris or stones. Chop the carrots, onion, and garlic.
- Step 2: Sauté the onion and garlic. Heat the olive oil in a pan over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Step 3: Add the ingredients to the slow cooker. Add the cooked onion and garlic, chopped carrots, lentils, vegetable broth, diced tomatoes, thyme, salt, and pepper to the slow cooker. Stir to combine.
- Step 4: Cook the soup. Cook the soup on low for 6 hours or on high for 3 hours.
- Step 5: Add the kale. Stir in the chopped kale and continue to cook for an additional 30 minutes, or until the kale is tender.
- Step 6: Serve the soup. Serve the soup hot, garnished with chopped fresh herbs if desired.
Recipe Notes
- Storage tip: Let the soup cool, then refrigerate or freeze for later use.
- Make ahead: Prepare the ingredients and store them in the refrigerator overnight, then cook the soup in the morning.
- Substitution: Swap the kale for spinach or collard greens if desired.
- Pro tip: Use a slow cooker liner to make cleanup easier.
