Slow Cooker Split Pea and Lentil Soup
Servings 7 servings
Calories 268kcal
Ingredients
- ½ yellow onion chopped
- 4 cloves garlic
- 1 tablespoon olive oil
- 1 cup carrots chopped
- 2 small to medium russet potatoes peeled and chopped
- 8 oz. split peas
- 8 oz. lentils
- 1 bay leaf
- ½ teaspoon oregano
- ¼ teaspoon cayenne
- 7-8 cups vegetable stock
- salt and pepper
Instructions
- Sauté the onions and garlic in the olive oil until they begin to turn brown and caramelize. Remove from heat. In a large slow cooker, combine the cooked onions and garlic, chopped carrot, chopped potatoes, split peas, lentils, bay leaf, oregano, cayenne and 7 cups of vegetable stock.
- Then set it to low for six to eight hours. If you want to give it a creamier texture, you can blend it with an immersion blender or in batches in a good blender. Remove the bay leaf before you do this. Taste and add salt and pepper or even a bit more cayenne if you want more heat.
- I think this tastes even better the next day warmed up! It will get quite thick, so you can thin it out with more stock or water as you reheat it.
Nutrition
Calories: 268kcal | Carbohydrates: 45g | Protein: 17g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 960mg | Potassium: 707mg | Fiber: 19g | Sugar: 6g | Vitamin A: 3650IU | Vitamin C: 4mg | Calcium: 49mg | Iron: 4mg