Slow Cooker Lentil Soup with Cilantro Yogurt

I realized that I had photos of this recipe stored on my flash card, so figured it a good a time as any to share with you! I actually made this about two weeks ago on my birthday, while my parents were visiting and I needed something that didn’t require a lot of hands-on time so I could socialize and enjoy myself.

While my parents took a detour to a local antique shop, I threw these ingredients into the slow cooker. It took no more than 10 minutes of prep work, and I didn’t have to babysit anything.

To make approximately 6 servings, you will need:

For the soup:

• 1 lb lentils
• 1 medium onion
• 3 carrots (or 1c of baby carrots)
• 1 stalk Celery (if you have it), or 1 tsp celery seed
• 3 minced cloves of garlic
• 4 cups of chicken or vegetable stock
• 3 cups of water
• 1 tsp cumin
• 2 bay leaves
• 1 tsp smoked paprika
• Salt & pepper to taste
• (optional) 4 oz of spinach or arugula

For the yogurt:

• 1/3c Greek yogurt (1 small single-serve cup will be fine)
• 2 tbs chopped fresh cilantro
• 1/2 tsp lime juice
• salt & pepper, to taste

Sort through the lentils and pick out any non-lentils. Rinse. Take note of how incredibly healthy and filling lentils are! Pat yourself on the back, and realize that this means you can have an extra slice of cake.

Chop up your carrots, onions, and…

garlic!

Now, you pretty much just add everything to your slow cooker and stir. You can soften the carrots, onions, and garlic in a saute pan for a few minutes if you want, but I was in a hurry and didn’t want to dirty another dish… so it all went into the pot!

Don’t forget to add the spices! I’m in love with smoked paprika!

Anyway… cook in the slow cooker until the lentils are softened (but not mushy). I used high heat over 4 hours, but I estimate you could cook them just as well on low for 6-7 hours.

Once the soup is ready, prepare the yogurt by adding the yogurt, cilantro, lime juice, and salt & pepper to a bowl. Stir to combine, and that’s it! You’re finished!

*Note* Add in the spinach or arugula to the soup just before serving and let it wilt, if you choose to add it at all.

Serve with a dollop of the yogurt and an extra garnish of cilantro, if you wish. Enjoy! 😀