This slow-cooker yellow lentil soup is nutritious, hearty, and flavorful. Serve it with crusty bread and a side salad for a complete meal. Flavored with ginger, garlic, turmeric, and fresh cilantro this will become a family favorite very soon
Ingredients
2cups(384g)Yellow lentilsrinsed and drained
6cups(1½l)Broth or Stockvegetable or chicken
2tbspOlive oil
1largeOnionfinely chopped
2largeGarlic clovesminced
3inchFresh Gingergrated
2largeBay leaves
1tspTurmeric
½tspSalt
¼tspPepper
¼cupCilantro leaveschopped
Instructions
Prepare the Lentils: Rinse and drain the yellow lentils thoroughly. Place the lentils in the slow cooker and add 4 cups of vegetable broth. Cook on high for 3-4 hours or on low for 6-8 hours until the lentils are tender.
2 cups Yellow lentils, 6 cups Broth or Stock
Saute the Aromatics: Heat 2 tablespoons of olive oil in a frying pan over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5-7 minutes. Add the minced garlic and grated ginger, and sauté for another 2-3 minutes until fragrant. Stir in the ground turmeric and cook for an additional minute.
2 tbsp Olive oil , 1 large Onion, 2 large Garlic cloves, 3 inch Fresh Ginger, 2 large Bay leaves , 1 tsp Turmeric, 1/2 tsp Salt, 1/4 tsp Pepper
Combine Ingredients: Once the lentils are cooked, add the sautéed onion, garlic, ginger, and turmeric mixture to the slow cooker. Add the remaining 2 cups of vegetable broth. Stir well to combine all the ingredients.
Season and Simmer: Season the soup with salt and pepper to taste. Continue cooking on high for another 30 minutes, allowing the flavors to blend together.
Serve and Garnish: Ladle the soup into bowls. Garnish with chopped fresh cilantro before serving.
¼ cup Cilantro leaves
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you