Ingredients
- 1 ½ cups black lentils
- 2 quarts vegetable broth
- 3 cups diced tomatoes
- 10 carrots, peeled and diced
- 1 onion, cut into 1/2-inch dice
- 2 small turnips, peeled and diced
- 1 green bell pepper, diced
- 3 tablespoons unsalted butter
- 2 tablespoons minced ginger
- 2 cloves garlic, minced
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- salt to taste
Why This Dish Is A Crowd Favorite
This soup is full of protein and fiber, making it both nutritious and filling. The combination of black lentils and fresh vegetables creates a rich, hearty flavor that comforts on any day. It’s a great way to enjoy a healthy meal without spending too much time in the kitchen.
Cooking Hints
- Rinse the lentils thoroughly before cooking to remove any debris.
- Use low-sodium broth to control the salt level in the soup.
- Stir occasionally to prevent the lentils from sticking to the bottom of the pot.
- Use low-sodium broth to control the salt level in the soup.
- Stir occasionally to prevent the lentils from sticking to the bottom of the pot.
Step 1
Place the black lentils in a microwave-safe bowl and covering them with about 4 cups of water. Microwave for around 5 minutes, then give them a stir. If they still seem a bit tough, add a little more water and microwave for another 5 minutes. Once softened, drain and rinse the lentils.
Step 2
Grab your slow cooker and toss in the vegetable broth, diced tomatoes, chopped carrots, onion, turnips, green bell pepper, butter, grated ginger, minced garlic, coriander, cumin, and a pinch of salt. Give everything a good stir to combine, then add the lentils in.
Step 3
Set the slow cooker to High and let it work its magic for 4 to 6 hours, or until the carrots are nice and tender. Once it’s done, give the soup a final stir and enjoy!
How To Plate This Dish
Serve the soup hot with a side of crusty bread or a fresh green salad. It also pairs well with a dollop of plain yogurt or a sprinkle of fresh herbs like parsley or cilantro for added brightness.
Storage Instructions
Store leftover soup in an airtight container in the refrigerator for up to 4 days. It also freezes well—just cool completely before freezing in portions, and thaw overnight in the fridge before reheating.
