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Slow-Cooker Creamy Lentil Soup Freezer Pack

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Prep the ingredients for this soup months in advance for a total hands-off meal that's ready when you are. Lentils and coconut milk make this soup creamy and pack in plenty of plant-based protein and a hearty amount of fiber. To keep it vegetarian, opt for vegetable broth instead of chicken broth.

Prep/Cook Time: 4 Hours 25 Minutes, Servings: 4

Ingredients

  • 1 cup green or brown lentils, picked over and rinsed
  • 1 cup chopped onions
  • 1 cup diced carrots
  • 2 tablespoons finely chopped garlic
  • 2 teaspoons ground coriander
  • 2 bay leaves
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon ground pepper
  • ¼ teaspoon cayenne pepper
  • 4 cups reduced-sodium chicken broth or vegetable broth
  • 2 cups coarsely chopped spinach
  • 1 15-ounce can diced tomatoes
  • ⅔ cup light coconut milk
  • ¼ cup chopped fresh parsley
  • 1 tablespoon white-wine vinegar
  • ½ teaspoon salt

Directions

  1. To prepare freezer pack: Combine lentils, onions, carrots, garlic, coriander, bay leaves, cumin, oregano, pepper and cayenne in a sealable plastic bag. Seal and freeze for up to 6 months.
  2. To prepare soup: Empty the freezer bag into a 6-quart slow-cooker. Add broth. Cover and cook on High for 4 hours or Low for 8 hours.
  3. Discard bay leaves. Transfer half of the soup to a blender and puree. (Use caution when blending hot liquids.) Return the pureed soup to the slow cooker and stir in spinach, tomatoes, coconut milk, parsley, vinegar and salt; heat through.

© Dotdash Meredith. All rights reserved. Used with permission.


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