Blended Lentil Soup

Slow Cooker Blended Lentil Soup

Print Pin

Blended Lentil Soup

Author Kath Younger

Ingredients

• 2 cups chicken or veggie broth
• Can diced tomatoes
• 1 cup lentils green or brown, red would get mushy
• 2 carrots
• 2 celeries
• 2 garlic cloves
• 1 tsp garam masala
• 1 tsp turmeric
• 1/2 tsp cinnamon
• 1/2 tsp kosher salt
• 1 cup coconut milk

Instructions

• Chop the veg and crush the garlic.
• And put everything in the pot BUT the coconut milk. Crank to low for 6-7 hours until lentils are tender, then change to just warm.

When you’re 20 minutes from dinnertime, add the coconut milk (I had it curdle on me once so I don’t add it at the beginning). Stir:

• Since I am clearly obsessed with my Vita-mix, blend for a creamy soup!
• Topped with a few chopped roasted almonds.

Chop the veg and crush the garlic.

And put everything in the pot BUT the coconut milk. Crank to low for 6-7 hours until lentils are tender, then change to just warm.

When you’re 20 minutes from dinnertime, add the coconut milk (I had it curdle on me once so I don’t add it at the beginning). Stir:

Since I am clearly obsessed with my Vita-mix, blend for a creamy soup!

Fluffy!

Topped with a few chopped roasted almonds.

Matt and I agreed that the soup was kind of like a Mexican mole sauce. The lentils and tomatoes and cinnamon really gave it an almost chocolately flavor! We liked the thick, blended texture and also thought it would make a fantastic SAUCE for something. We have lots of leftovers, so we’ll see where that goes…