Slow-Cooker Creamy Lentil Soup Freezer Pack

Slow-Cooker Creamy Lentil Soup Freezer Pack

from eatingwell.com
Side Dish
25 min
320 kcal / serving

Prep the ingredients for this soup months in advance for a total hands-off meal that's ready when you are. Vegetarian lentils and vegan coconut milk make this soup creamy and pack in plenty of plant-based protein and a hearty amount of fiber. To keep it vegan, opt for vegetable broth instead of chicken broth.

Ingredients

  • 1 cupgreen or brown lentils, picked over and rinsed
  • 1 cupchopped onions
  • 1 cupdiced carrots
  • 2 tablespoonsfinely chopped garlic
  • 2 teaspoonsground coriander
  • 2bay leaves
  • 1 teaspoonground cumin
  • 1 teaspoondried oregano
  • 1 teaspoonground pepper
  • ¼ teaspooncayenne pepper
  • 4 cupsreduced-sodium chicken broth or vegetable broth
  • 2 cupscoarsely chopped spinach
  • 1can diced tomatoes
  • ⅝6668653488 cup light coconut milk
  • ¼ cupchopped fresh parsley
  • 1 tablespoonwhite-wine vinegar
  • ½ teaspoonsalt

Directions

  1. 1

    To prepare freezer pack: Combine lentils, onions, carrots, garlic, coriander, bay leaves, cumin, oregano, pepper and cayenne in a sealable plastic bag. Seal and freeze for up to 6 months.

  2. 2

    To prepare soup: Empty the freezer bag into a 6-quart slow-cooker. Add broth. Cover and cook on High for 4 hours or Low for 8 hours.

  3. 3

    Discard bay leaves. Transfer half of the soup to a blender and puree. (Use caution when blending hot liquids.) Return the pureed soup to the slow cooker and stir in spinach, tomatoes, coconut milk, parsley, vinegar and salt; heat through.