Crockpot Lentil Veggie Soup

Prep Time: 15 Minutes

Cooking Time: 6 hours (or see instant pot recipe)

Total Time: 6 hours, 15 minutes (or see instant pot recipe below)

Servings: 5 Servings

Ingredients:

• 1 medium yellow onion, finely chopped

• 3 large carrots, peeled and sliced

• 1 large sweet potato, peeled and chopped into cubes (can buy pre-chopped to save time)

• 1 tablespoon minced garlic

• 1 ½ cups dry red lentils

• 4 cups vegetable or chicken broth

• 1 cup water

• 2 Tbsp. tomato paste

• 1 tsp. sea salt

• 1 tsp. black pepper

• 2 tsp. turmeric

• 1 tsp. cumin

• 1 tsp. ground ginger

• 1 small bunch kale, chopped (or 3 handfuls of fresh baby spinach)

• 1 cup full-fat canned coconut milk

• 1 to 2 Tbsp. fresh lime juice to taste

Slow Cooker Directions:

• Place onions, sweet potatoes, garlic, lentils, broth, water, tomato paste, salt, pepper, cumin, and ginger in a in a 5- to 6-quart electric slow cooker coated with cooking spray. Stir well to combine.

• Cover and cook on LOW 6 hours, until lentils soften.

• Turn off heat, and stir in kale, coconut milk, and lime juice.

• Cover and let stand 15 minutes. Taste and adjust sea salt or pepper as needed

Instant Pot Directions:

• Set Instant Pot to SAUTE. Allow pot to heat for 3 minutes.

• Add 2 Tbsp. olive oil, along with onions, carrots, sweet potatoes, garlic, tomato paste, turmeric, cumin, and ginger.

• Cook, stirring often, until softened, 5 minutes.

• Stir in sea salt, pepper, lentils, broth, and water.

• Cover and fasten lid. Lock and seal steam valve. Set to HIGH pressure for 5 minutes.

• When cooking ends, carefully release pressure by turning Pressure Release to VENT.

• Stir in kale, coconut milk, and lime juice; let stand 2 to 3 minutes.

Enjoy with a side salad!