This is delicious soup, subtle and savory, that will fill you up without leaving you feeling filled up. It doesn't need any accompaniment, although a bit of fresh fruit never goes amiss, and is just as good for breakfast as for lunch or dinner. I've mostly been eating it for breakfast as my tummy's been a bit sensitive lately and this lentil soup's a gentle way to start the day.
Slow Cooker Red Lentil SoupIf you can't find the adobo-seasoned tomatoes (while I found them at the grocery store, they don't seem to exist on the Muir Glen website) just use a plain can of fire-roasted tomatoes and add a teaspoon or so of adobo seasoning.
Makes 6 generous servings
1 pound red lentils, rinsed, drained, and picked over
1 large red onion, chopped
2 large carrots, chopped
1 large sweet potato, peeled and chopped
1 14.5 oz can Muir Glen fire-roasted adobo-seasoned petit diced tomatoes
3 large garlic cloves, pressed
1 dried bay leaf
1 tsp ground cumin
½ tsp ground cinnamon
½ tsp salt
4 cups low-sodium chicken or vegetable broth
1 14 oz can full-fat coconut milk
Combine all in a slow cooker. Cover and cook on low for 8 hours or until the vegetables are tender (Do the sweet potatoes break up a bit when you stir the pot? You're good). Remove bay leaf. Puree soup with immersion blender. Adjust seasoning as necessary.
I also made "Balsamic Chicken with Capers" from the The Mediterranean Slow Cooker and they were everything chicken from a slow cooker should be -- tender, moist, and richly flavored. And so easy to throw together as it asks for ingredients that are always in my kitchen. I did not remove the skin from the chicken before cooking and it seemed almost to melt into the meat as the fat rendered out during the cooking process. Yum! I will definitely make this recipe again.