Crock Pot Mediterranean Curried Lentil Soup Recipes

SLOW-COOKER MEDITERRANEAN LENTIL SOUP

Steps:

• Place the chicken stock, carrots, lentils, artichokes, celery, sun-dried tomatoes and tablespoon of their oil, bouillon paste, oregano and onion in a slower cooker. Cook until the lentils are tender, on high for 4 hours or low for 8 hours. Stir in the escarole, lemon zest and juice and let sit 5 to 10 minutes. Season with salt and pepper and serve with crusty bread alongside.

CROCK POT CURRIED LENTIL SOUP

Steps:

• Heat oil in skillet over medium high heat.
• Add onion and cook until translucent.
• Add curry, stir and cook for 1-2 minutes.
• (you should be able to smell the curry flavors when it is ready) Add some of the stock to the pan to deglaze.
• Pour the contents of the pan, and the rest of the stock into a crock pot.
• Add the lentils to the pot.
• Cover and cook on low for 6 hours.
• Before serving, puree some of the lentils to give the soup some body, and add the tomato and any salt that you wish.

CROCK POT MEDITERRANEAN CURRIED LENTIL SOUP

Steps:

• Preheat a cast iron pan or heavy frying pan over medium heat. Heat the olive oil.
• Add the onions and garlic and saute for 3-5 minutes until they begin to brown.
• Add the carrots and portobellos and saute for another 3-5 minutes until the mushrooms begin to absorb the oil. Season this step with 1/2 tsp pepper and salt to taste.
• Add the tomato paste and stir just to combine the vegetables.
• In the bottom of your crock pot, add the curry powder, oregano, thyme and remaining pepper. Add the sauteed vegetables and lentils and mix well.
• Pour in the can of diced tomatoes and stock. Stir to combine and add salt to taste.
• Cook in a crock pot on high heat for 6 hours.
• Garnish with cilantro and serve with crusty bread. Enjoy!

SLOW COOKER LENTIL SOUP

Steps:

• Combine water, ham, tomatoes, lentils, onion, carrots, celery, garlic, pepper, salt, thyme, and bay leaf in a slow cooker.
• Cover and cook on LOW until lentils and vegetables are as soft as you like, 6 to 8 hours. Remove bay leaf before serving.

SLOW COOKER MEDITERRANEAN LENTIL STEW

Steps:

• Warm water and vegetable bouillon in a slow cooker on High until dissolved. Add lentils, carrots, and potatoes.
• Heat a medium saucepan over medium heat. Add cumin and coriander and cook and stir until fragrant, about 20 seconds. Add oil, followed by onion. Cook, stirring occasionally, 2 to 3 minutes. Add garlic and saute for 30 seconds. Remove from heat and transfer to the slow cooker. Stir. Add tomato paste, salt, and pepper. Stir in spinach.
• Cook on High, stirring every 30 minutes, until lentils are tender and stew has thickened, 3 to 4 hours.

SLOW-COOKER CURRIED LENTIL SOUP

Steps:

• In 3 1/2 or 4-quart slow cooker, combine all ingredients except tomatoes, spinach and yogurt; mix well.
• Cover; cook on Low setting for 8 to 9 hours.
• About 5 minutes before serving, stir tomatoes into soup. Cover; cook an additional 5 minutes or until thoroughly heated.
• Just before serving, remove and discard bay leaves. Top individual servings with 1/4 cup spinach and 1 tablespoon yogurt.

CURRIED LENTIL SOUP

Steps:

• In a 4- or 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 8 hours or until vegetables and lentils are tender. Stir in salt. Discard bay leaves.