Slow Cooker Red Lentil Soup

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I know red lentils get super mushy, but I love them. They make lentil soups seem creamy, and create a stewy texture. (I strongly prefer stew to soup--if it holds it shape when dished out, it's the perfect consistency.)

We've made a coconut curry and kale soup a few times, but we decided to change things up a bit this week. I found a recipe through FoodGawker, originally from the New York Times; I kept the basic spice profile, but used a slow cooker and added spinach.

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Red Lentil Stew
makes ~4 quarts

2 tablespoons canola oil or peanut oil (optional)

1 medium onion, chopped
4 garlic cloves, sliced
Salt to taste
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons yellow curry powder
1 (28-ounce) can chopped tomatoes with juice (we used fire-roasted)
1 pound red lentils (about 2 1/8 cups), washed and picked over
2 quarts water
black pepper (more to taste)
Cayenne
Juice of 1/2 lime

1. Put all of the ingredients into the slow cooker
2. Cook on low for 6-8 hours or high 3-4 hours. Stir once, if possible, about halfway through.
3. Enjoy over rice or with bread. Also tasty with potatoes and soyrizo.
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Michaela

Michaela is a lightweight rower based in New Milford, CT. She writes about life as an elite athlete and always travels with snacks.

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