Slow-Cooker Tomato-Lentil Soup

I love having soup on a rainy day. Today was the perfect day for me to try out one of Canadian Lentils recipes on their new website! This recipe adds a little twist to the classic tomato soup we all grew up with. The lentils in the soup add protein and fiber, making it a perfect ‘meatless Monday’ option that can be used for lunch for the rest of the week. The slow cooker also makes it an easy option on those busy days where all you want is to come home to a ready-made meal. I hope you enjoy this soup as much as I do! 

www.lentils.ca

Ingredients: 

* 1 Tbsp margarine 

* 1 cup chopped onion 

* 2 garlic cloves- minced 

* 5 cups chicken stock 

* 1 cup canned lentils 

* 1 can whole tomatoes, low sodium (796ml) 

* 1 can tomato paste (156ml) 

* 2 tbsp honey 

* 2 tbsp basil pesto 

* ½ cup milk (can use half-half cream as well for creamier option) 

* Salt and pepper to taste

Directions: 

1. Heat a large skillet over medium heat, add the margarine. Add the onions and minced garlic and sauté until translucent. Pour in ½ cup of the chicken stock to scrape the brown off the bottom of the skillet. 

2. Pour the onions into the slow cooker along with the rest of the chicken stock, whole tomatoes, tomato paste, honey and 1 cup canned lentils. Cover and cook on low for 7-8 hours or on high for 4-5 hours. 

3. Puree the soup with an immersion blender until smooth (or in a blender if you do not have an immersion blender). Stir in pesto and milk and season with salt and pepper. Serve and enjoy! 

Enjoy this soup with a grilled cheese sandwich made with whole wheat bread and you have the perfect meal. This soup can be frozen or stored in the fridge for 5 days.

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