Easy Tunisian Crock Pot Lentil Soup
Created by Kchurchill5 on February 26, 2014
- Servings: 5
- Prep Time: 10m
- Cook Time: 6-8h
- Recipe #12163
Ingredients
- 2 cups dry green lentils, rinsed
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 large carrot, diced
- 1 small celery rib, diced
- 1 cup red potatoes, peeled and diced in 1/2" cubes
- 1 cup sweet potatoes, peeled and diced in 1/2" cubes
- 7 to 8 cups vegetable broth (or chicken broth)
- 1 tablespoon apple cider vinegar
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon smoked paprika (make sure to use smoked paprika)
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cardamom
- 1 cinnamon stick
- 1 bay leaf
- 1 teaspoon kosher salt
- Garnish
- 1/4 cup golden raisins
- Plain Greek yogurt
- Cilantro, chopped
How to Make
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Step 1: Lentils ... The first thing, is to always rinse your lentils- a couple of times. I like to let them set in a bowl of cold water; then, remove any that float to the surface. Drain well; then, add to the crock pot.
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Step 2: Vegetables and Spices ... Add 7 cups of broth, and everything - except the sweet potatoes - to the crock pot; and mix to combine. Add the sweet potatoes on top of all the other ingredients in the pot. Do NOT mix them in. The sweet potatoes can get over done and 'mushy' if you mix them in right away.
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Step 3: Cook ... Set to low, and cook for 6 hours.
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Step 4: Puree ... Scoop out a good 1-1 1/2 cups of the soup, trying not to get any of the sweet potatoes (remember, they are still on top); to a small bowl. Puree using a stick blender; or, you can use a regular blender. I don't completely puree, just a few pulses - enough to give it a creamy texture, but NOT completely smooth. Then, return the puree back to the pot. This time, make sure to stir the entire pot, including those sweet potatoes. Also, If you like your soup a bit thinner, add the remaining cup of broth (which I do). It just depends on the consistency you like. Cover and cook another 30 minutes, while you set the table and get dinner ready. It isn't necessary to puree the cup of soup; but, it does give the soup a nice creamy consistency.
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Step 5: Serve and ENJOY! ... Ladle your soup into your bowls/crocks, and garnish with golden raisins, a dollop of yogurt, and fresh cilantro. A delicious vegetarian hearty soup.
Nutritional Facts
- Serving Size: 1 (604.7 g)
- Calories 163.2
- Total Fat - 1.4 g
- Saturated Fat - 0.2 g
- Cholesterol - 0 mg
- Sodium - 2448.9 mg
- Total Carbohydrate - 35 g
- Dietary Fiber - 4.1 g
- Sugars - 12.6 g
- Protein - 5.6 g
- Calcium - 90.1 mg
- Iron - 2.9 mg
- Vitamin C - 15.5 mg
- Thiamin - 0.1 mg