Your slow cooker is a great helper when you want a cozy, filling soup. This recipe mixes red lentils, soft veggies, and a hint of curry spice for flavor. It’s packed with fiber and plant protein.
Active time: 12 minutes | Total time: 5 hrs 15 min on high or 8 hrs 15 min on low
Turmeric Lentil Stew in the Slow Cooker
Ingredients
- 1 cup (192 g) red lentils
- 1 cup (128 g) diced carrots
- 2 cups (214 g) cauliflower florets, chopped
- 1 large onion, chopped
- 4 cups (960 ml) vegetable broth or water
- 2 teaspoons curry powder
- 1/8 teaspoon salt
- 2 cups (134 g) kale, roughly chopped
Directions
- Place lentils, carrots, cauliflower, onion, broth, curry powder, and salt into the slow cooker.
- Cover tightly. Set to high for 5 hours or low for 8 hours.
- When the cooking time ends, open the lid and stir. The lentils should be soft and falling apart.
- Add the chopped kale, cover again, and let sit for about 5 minutes until the kale wilts.
- Serve hot, or let the stew cool and store in airtight containers in the fridge for up to four days.
Servings: 4 (about 1 ¼ cup per serving)
Nutrition per serving: 231 kcal, 2 g total fat, 0 g saturated fat, 0 g cholesterol, 786 mg sodium, 42 g carbs, 9 g fiber, 5 g sugars, 14 g protein. Also provides 721 mg potassium, 25 % iron, 320 % vitamin A, 71 % vitamin C, and 10 % calcium.