Spices can go a long way when it comes to flavouring foods commonly found in your fridge and pantry. The lentils are an inexpensive way to add heartiness. Puréeing some of the soup adds body and thickness to the broth.
- Portion size 10 servings
- Credits : Canadian Living Magazine: November 2012
Ingredients
Method
In slow cooker, combine carrots, onions, celery, lentils, ginger, garlic, cumin, coriander, chili powder, turmeric, salt, pepper, allspice and bay leaves. Pour in broth and water.Cover and cook on low for 5 to 8 hours.
Discard bay leaves. Transfer 2 cups of the soup to blender; purée until smooth. Return to slow cooker; stir in cilantro.
Nutritional facts Per serving: about
- Fibre 3 g
- Sodium 402 mg
- Sugars 6 g
- Protein 11 g
- Calories 134.0
- Total fat 3 g
- Potassium 330 mg
- Cholesterol 27 mg
- Saturated fat 1 g
- Total carbohydrate 17 g
%RDI
- Iron 11.0
- Folate 5.0
- Calcium 4.0
- Vitamin A 127.0
- Vitamin C 18.0
