Lentil Soup

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I love Pret-a-Manger’s lentil soup on a cold or rainy day.  It is the perfect comfort food without being heavy.  I was trying to replicate a cleaner version of the soup sans the sodium, while keeping the process simple by using a crockpot.  Lentils have lots of protein and fiber, while carrots provide Vitamin A and Vitamin C.  Tomatoes are rich in Vitamin, E, folate and lycopene, a powerful antioxidant, which is absorbed easier when the tomatoes are cooked.  Onions and garlic provide an immunity boost, while the combination of spices adds flavor and aids in digestion. This soup is hearty enough to make a complete meal, but light enough to have as a side in a smaller portion.

Ingredients:

  • 2 cups low sodium, organic vegetable broth
  • 2-3 cups water
  • 6 oz dried lentils
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 2 large chopped tomatoes
  • 1 small chopped onion
  • 2 large minced garlic cloves
  • 1 tsp garam masala
  • 1 tsp paprika
  • 1 tsp ground ginger
  • 1/2 tsp cumin
  • 1/2 tsp cinnamon
  • 1/2 tsp mild curry powder
  • pinch sea salt
  • 1 bay leaf

Directions:

  1. Pour all ingredients, except the bay leaf, in a crockpot.
  2. Lay the bay leaf on top.
  3. Cook on low for 6-8 hours on low heat until almost cooked.
  4. Pour about 1/3 of the soup in a blender (not including the bay leaf) and puree until smooth.
  5. Pour the pureed mixture back into the crockpot and cook for another 1-2 hours on low heat.
  6. Remove from heat, discard the bay leaf, and serve.

Yields: 12 servings

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