A healthy, tasty light meal for clean eating. Fibre, antioxidants, and fibre for a detoxifying lunch or dinner!
INGREDIENT
– 1 medium-sized yellow onion chopped– 5 cloves garlic minced– 3 large carrots chopped– 1 red bell pepper cored and chopped– 1 ½ cups green lentil– 3 cups vegetable broth– 1 cup full-fat canned coconut milk*– 1 Tbsp fresh ginger grated– 1 Tbsp apple cider vinegar or lime juice– 2 Tbsp pure maple syrup optional– 1 Tbsp curry powder– 1 tsp sea salt to taste**– 5 ounces baby spinach chopped
INSTRUCTIONS
Cold-soak dry lentils for 15 minutes to overnight before cooking. Drain, put lentils in slow cooker.
Step 1
Put everything in slow cooker. Make sure everything mixes. If your coconut milk separates due to a cold can, microwave it for 30-60 seconds in a microwave-safe jar or mug to mix the coconut water and cream.
Step 2
Secure the crock pot lid. Cook 3–4 hours on high or 6–8 on low. How soft you like your lentils and vegetables determines cooking time.
Step 3
Add baby spinach 10 minutes before soup finishes cooking. Lock the lid and cook spinach until wilted.
Step 4
Try the soup after stirring. Add sea salt, lime juice, lemon juice, soy sauce, or maple syrup to taste. Add Greek yoghurt and chopped parsley or cilantro to lentil soup.