Description
A hearty and nutritious slow cooker lentil soup packed with vegetables, creamy red lentils, and topped with crispy baked tortilla strips for added texture and flavor.
Ingredients
Scale
- 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
- 1 tbsp olive oil
- ½ tsp garlic salt
- ½ tsp dried parsley
- 1 plain tortilla wrap
Instructions
- Peel and finely dice the onion and red bell pepper. Peel and chop the carrots and potatoes into small pieces. This prep ensures even cooking in the slow cooker.
- Place the onion, red bell pepper, carrots, potatoes, red lentils, vegetable stock, salt, and black pepper into the slow cooker. Stir gently to combine.
- Cover and cook on high for 4 hours or on low for 6 hours until the vegetables and lentils are tender and cooked through.
- While the soup is cooking, preheat your oven to 200°C (400°F) to prepare crispy tortilla strips.
- Mix olive oil, garlic salt, and dried parsley. Brush this mixture onto one side of the tortilla. Slice the tortilla into thin strips or wedges, then place them single-layered on a baking tray.
- Bake the tortilla strips for 5 to 7 minutes until they become crisp and golden. Remove from the oven and let them cool to maintain crispness.
- Once the soup is cooked, stir in the baby spinach and grated cheddar cheese. The residual heat will wilt the spinach and melt the cheese into the soup beautifully.
- Divide the soup among bowls and top with the crispy tortilla pieces to add a delightful crunch.
Notes
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 345
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 15 g
- Protein: 15 g
- Cholesterol: 15 mg