Soup is good food. ย What could be better on a cold winter day than a good old fashioned bowl of soup? ย What I love about soup is you can set it and forget it in a slow cooker for hours while you are doing other things.
Soup is a great conduit for getting in fiber from vegetables, beans, lentils, as well as tofu and nuts. ย Every culture embraces soup in some form or fashion, so let’s celebrate it’s goodness.
Today, I am slow cooking split lentils and peas with carrots, garlic and shallots in chicken broth with one of my favorite spice blends, Garam marsala. ย It’s a blend of coriander, black pepper, cumin, cardamom and cinnamon.
Slow Cooker Split Pea and Red Lentil Soup
This “set it and forget it” recipe is jam-packed with fiber, plant protein and flavor.
- 2 carrots (minced)
- 1 small shallot (minced)
- 4 garlic cloves (minced)
- 1 15-ounce can diced tomatoes
- 2 cups water
- 1 cup split red lentils
- 1 cup split green peas
- 1 teaspoons tomato paste
- 1 tbsp garam masala spice blend
- salt and black pepper (to taste)
- Toss all ingredients into a slow cooker on LOW setting for 4 hours.
- Once cooked, if you want a smooth, creamy texture, blend with a hand-held, immersion blender for a few minutes. ย The longer you blend, the smoother it will be or blend it less for a chunkier texture. Serve immediately with whole grain crusty bread.
Optional toppings: plain Greek-style yogurt, Sriracha and/or hemp seeds.
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Enjoy eating simply,
-Vicki
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