(recipe, Andrew Schloss) Originally found on Culinate (recipe is now on legacy page only)
Our absolute favorite for bringing to parties and dinner because of it's incredible flavor and aroma. It's also naturally vegan and gluten free so it works for a lot of dietary restrictions for groups! Cook the soup quickly in a sauce pan then throw it in a rice cooker or slow cooker to keep it warm for hours, serve with slices of fresh, crusty baguette or other bakery bread loaf.
Heat the olive oil in a large Dutch oven or saucepan over medium-high heat. Add the onions and cook until tender, about 3 minutes.
Add the garlic, coriander, cumin, turmeric, paprika, cinnamon, salt, and pepper, and cook for another minute. Add the broth and tomatoes and heat to boiling.
Pour the mixture into a 5- to 6-quart slow cooker. Stir in the lentils, cover the cooker, and cook for 4 to 5 hours on high, or 8 to 10 hours on low, until the lentils are tender.
Stir in the pepper flakes, lemon juice, parsley, and cilantro, cover, and cook on high for 10 minutes. Serve hot.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (481g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 259 (34%)|
|Amt Per Serving||% DV|
|Total Fat 28.7g||38 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 20g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 0mg||0 %|
|Sodium 10.5mg||0 %|
|Potassium 1677.4mg||44 %|
|Total Carbohydrate 92.2g||27 %|
|Dietary Fiber 35.5g||142 %|
|Sugars, other 56.6g|
|Protein 40.8g||58 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 767
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