Slow Cooker Chickpea and Lentil Soup
A bit of mint makes this slow cooker Mediterranean Chickpea and Lentil Soup so savory. Lots of flavor and protein. Easy as 1-2-3.
Servings: 6
Calories: 129kcal
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 15 baby carrots chopped
- 3 garlic cloves minced
- ½ teaspoon ground ginger
- ½ teaspoon turmeric
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cumin
- ¼ teaspoon ground cardamom
- 1 teaspoon dried mint
- ½ cup dried lentils rinsed and picked over
- 1 15-ounce can of diced tomatoes including juice
- 1 15-ounce can of chickpeas drained and rinsed
- 4 cups vegetable broth
- Salt and pepper to taste
Instructions
- In a large frying pan, heat the oil until hot.
- Add the onions and cook over medium heat until the onions are transparent.
- Add the carrots and continue cooking for about 7 or 8 minutes, until the carrots start to brown a bit.
- While the carrots and onions are cooking, mix the spices and garlic in a small bowl.
- Pour this mixture over the carrots and onions and stir to make sure the vegetables are evenly coated.
- Dump this mixture into a 6-quart crockpot (slow cooker).
- Add the vegetable broth, tomatoes, lentils and chickpeas and stir to combine.
- Set the temperature to low, cover and cook for 6-8 hours until the carrots and lentils are tender.
Nutrition
Calories: 129kcal | Carbohydrates: 16g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 410mg | Potassium: 257mg | Fiber: 7g | Sugar: 3g | Vitamin A: 3465IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 2mg