You’ll be amazed at the flavor that comes from basically just adding vegetables, lentils, spices, and veggie stock to a slow cooker, setting it, and walking away. It couldn’t be any easier, taste any better, or be any better for you. It’s definitely winning the dinner trifecta — and a very satisfying vegan soup.
Makes
6 servings
Total Time
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Ingredients
COMBINE:
ADD:
STIR IN:
Test Kitchen Approved
Test Kitchen Tips
Use any variety of kale in this soup, such as the readily available curly, or the Lacinato variety with smoother leaves, also called Tuscan or dinosaur.
Known as a pulse, this dried seed has the second highest ratio of protein per calorie of any legume. They also contain a good amount of iron and phosphorus and a fair amount of calcium and vitamins A and B.
Instructions
Combine lentils, onions, carrots, cauliflower, and garlic in a 4- to 6-qt. slow cooker.
Add stock and tomatoes, then stir in cumin, coriander, and thyme. Cover slow cooker and cook soup on high setting until lentils are tender, 4 hours.
Stir in kale until wilted and season soup with salt and pepper.
You want to sort through the dried lentils to remove any dirt or stones before cooking them.
When slow cooking, dried spices are better than fresh because of the long cook times.
Cut down both sides of the tough kale ribs to quickly and easily remove them.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 110
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 540mg 22%
% Daily Value*
Carbs 23g 7%
Fiber 7g 28%
Protein 4g
*Percent Daily Values are based on a 2,000 calorie diet.
