A country, vegan, root-vegetable lentil soup perfect for that cold October night snugglin’ and nuzzlin’ up with your hubby or wifey. A lil’ Johnny Cash or Zac Brown in the background won’t let ya down! Root, hog, or die with this-a-here rootin’, tootin’, high-falutin’ superfood soup! Serve over quinoa or basmati or brown rice.
Original recipe makes 2 servings
Ingredients
3 yellow potatoes (such as Klondike Goldust®), cubed
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 large carrots, chopped
2 turnips, diced
3 cloves garlic, minced
3/4 cup dry lentils
water, or amount to cover
Cindy’s Magical Motorvatin’ Spice Mix:
1/4 teaspoon chopped fresh basil
1 teaspoon chili powder
1/4 teaspoon ground cinnamon
1/4 teaspoon dried basil
1/4 teaspoon paprika
1/8 teaspoon ground turmeric
1/8 teaspoon cayenne pepper
1/8 teaspoon ground ginger
sea salt and ground black pepper to taste
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PREP
25 mins
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COOK
8 hrs
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READY IN
8 hrs 25 mins
Directions
- Combine the potatoes, spinach, carrots, turnips, garlic, and lentils in a slow cooker. Pour enough water over the mixture to cover.
- In a bowl, stir the fresh basil, chili powder, cinnamon, dried basil, paprika, turmeric, cayenne pepper, ground ginger, sea salt, and black pepper; stir into the slow cooker.
- Cover the cooker, and cook on High for 8 hours.
Nutrition
Calories: 518 kcal
Carbohydrates: 99.8 g
Cholesterol: 0 mg
Fat: 2.4 g
Fiber: 34.1 g
Protein: 29.9 g
Sodium: 440 mg