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