January recipe from Town & Country Market: Slow-Cooker Veggie Lentil Soup

Veggie Lentil Soup

From Town & Country Market: Detox yourself with a protein and fiber-rich soup that's both hearty and easy to make. Packed with protein and fiber, big flavors and a creamy finish.

Name: Slow-Cooker Veggie Lentil Soup
Difficulty Level: Intermediate
Prep Time: 20 Minutes
Cook Time: 4 Hours
Yield: 6-8 Servings

Ingredients:

• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped carrot
• 1 cup chopped red potato
• 2 garlic cloves, minced
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 2 teaspoons turmeric
• 2 teaspoons ground cumin
• 2 teaspoons ground ginger
• 2 teaspoons smoked paprika
• 1 teaspoon ground cinnamon
• 1 cup green or brown lentils
• 1 cup red lentils
• 4 cups vegetable broth
• 2 cups water
• ¼ cup tomato paste
• 1 cup almond milk
• 1 tablespoon lemon juice
• 2 cups spinach

Preparation:

1. In a large pan, heat oil over medium-high heat and add the onion, celery, carrot, red potato, garlic, and salt and pepper. Sauté for 3-5 minutes, then add the turmeric, cumin, ginger, smoked paprika and cinnamon and cook for another 2 minutes.
2. Add cooked vegetable mixture to slow-cooker, and add both type of lentils, vegetable broth, water and tomato paste.
3. Cook for 4-6 hours on low, or 3-4 hours on high.
4. When ready to serve, mix in almond milk, lemon juice and spinach, top with optional toppings if desired and enjoy.

Options: 

Topping possibilities include Greek yogurt, sliced jalapeños, diced red onion, chopped parsley and chopped cila.

Recipe from Town & Country Market 15505 Westminster Way, Shoreline WA 98133