Description
Hearty and nutritious slow cooker lentil soup loaded with vegetables, red lentils, and topped with creamy cheddar cheese and crispy homemade tortilla strips for a delightful crunch.
Ingredients
Scale
Soup Ingredients
- 1 onion (peeled and finely diced)
- 1 red bell pepper (deseeded and finely diced)
- 3 carrots (peeled and chopped into small pieces)
- 2 medium Maris Piper potatoes (peeled and chopped into small cubes)
- 100 g (1/2 cup) red lentils
- 720 ml (3 cups) vegetable stock
- ½ tsp salt
- ¼ tsp black pepper
- 60 g (2 packed cups) baby spinach
- 75 g (3/4 cup) grated cheddar cheese
Tortilla Ingredients
- 1 tbsp olive oil
- ½ tsp garlic salt
- ½ tsp dried parsley
- 1 plain tortilla wrap
Instructions
- Prepare Ingredients: Peel and finely dice the onion and red bell pepper, peel and chop the carrots into small pieces, peel and cube the Maris Piper potatoes, and rinse the red lentils to prepare all components for the soup.
- Add to Slow Cooker: Place the diced onion, red pepper, carrots, potatoes, red lentils, vegetable stock, salt, and black pepper into the slow cooker, ensuring even distribution of ingredients.
- Cook Soup: Set the slow cooker to high for 4 hours or low for 6 hours, allowing the lentils and vegetables to soften and meld together perfectly.
- Prepare Crispy Tortilla Strips: While the soup cooks, preheat the oven to 200°C (400°F). Mix olive oil, garlic salt, and dried parsley in a small bowl and brush this mixture on one side of the tortilla wrap.
- Cut and Bake Tortilla: Slice the tortilla into thin strips or wedges, lay them out single-layered on a baking tray, and bake for 5-7 minutes until crisp and golden. Remove and let cool for topping.
- Finish Soup: Once the soup is cooked, stir in the baby spinach and grated cheddar cheese, allowing the cheese to melt slightly and spinach to wilt into the warm soup.
- Serve: Divide the soup into bowls and garnish with the crispy tortilla strips for added texture and flavor.
Notes
- This nutritious slow cooker lentil soup is packed with vegetables and creamy red lentils.
- The crispy tortilla strips add a delightful crunch and complement the creamy texture of the soup.
- You can customize the seasoning according to taste or add other herbs like cilantro or cumin for a different flavor profile.
- To make this vegetarian, ensure the vegetable stock is free from animal products.
- Leftovers keep well in the fridge for 2-3 days and reheat nicely on the stovetop or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 345 kcal
- Sugar: 7 g
- Sodium: 1336 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 12 g
- Protein: 15 g
- Cholesterol: 19 mg
