LENTIL SLOW COOKER SOUP

RECIPES

TIME TO MAKE:

5 HRS

The cold weather has come, which means it’s time to put away the BBQ and bring out the slow cooker! Slow cookers and Instant Pots are not only great timesavers; they allow you to truly get creative with your fresh produce, resulting in minimal food waste.

Cumin, coriander and tomato paste give this veggie-filled lentil stew its signature flavour, and whatever you decide to add will transform it into limitless options. Think of this as your go-to soup base!

This satisfyingly warm meal is perfect for winter or any time of year. While this soup tastes good without the extras, it tastes even BETTER with them. Think fresh-baked rustic bread, Italian parsley and aged parmesan.

INGREDIENTS

5 cups water
2 ½ cubes vegetable bouillon
2 cups dry lentils
3 cups of Lacinato kale, shredded and destemmed
3 small carrots, peeled and diced
2 medium potatoes, peeled and diced
10 Sweet & Neat tomatoes
3 Biquinho red brazil peppers, roughly chopped
3 teaspoons ground cumin
1 teaspoon ground coriander
1 tablespoon olive oil
1 medium onion, diced
4 cloves garlic, minced
½ (6 oz) can tomato paste
1 teaspoon sea salt
1 teaspoon freshly ground black pepper

MADE WITH

ITALIAN PARSLEY

LACINATO KALE

SWEET & NEAT TOMATOES

BIQUINHO RED BRAZIL PEPPERS

DIRECTIONS

Add the water and bouillon cubes into a warm slow cooker and stir until dissolved.
Add in your dry lentils, tomatoes, peppers and potatoes.
In a large skillet, heat olive oil over medium-high. Once the oil is hot, add the onion. Cook the onion until it is soft and beginning to caramelize.
Add the carrots, celery, cumin, coriander, salt, and pepper. Sauté until the carrots and celery are barely soft, about 2 minutes.
Add the garlic and cook just until fragrant, about 30 seconds.
Transfer to your slow cooker.
Add tomato paste, salt, and pepper. Stir in kale.
Cook on High for approx. 4 hours until lentils are tender and the stew has thickened.
Serve with aged parmesan and Italian parsley.