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. Perfect for a comforting, easy-to-make meal that requires minimal prep and delivers maximum taste.
Ingredients
Scale
Soup Ingredients
- 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
Tortilla Ingredients
- 1 tbsp olive oil
- ½ tsp garlic salt
- ½ tsp dried parsley
- 1 plain tortilla wrap
Instructions
- Prepare the Vegetables: 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.
- Add Ingredients to 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.
- Cook the Soup: Cover and cook on high for 4 hours or on low for 6 hours until the vegetables and lentils are tender and cooked through.
- Preheat the Oven for Tortillas: While the soup is cooking, preheat your oven to 200°C (400°F) to prepare crispy tortilla strips.
- Prepare the 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 Tortillas: 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.
- Finish the Soup: 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.
- Serve: Divide the soup among bowls and top with the crispy tortilla pieces to add a delightful crunch.
Notes
- This nutritious slow cooker lentil soup is packed with vegetables and creamy red lentils for a fulfilling meal.
- Crispy tortilla strips add a satisfying crunch and extra flavor as a topping.
- The soup can be made in advance and refrigerated for up to 3 days or frozen for longer storage.
- Adjust the seasoning with extra salt or pepper based on personal taste before serving.
- For a vegan version, omit the cheddar cheese or substitute with a plant-based cheese alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 345 kcal
- Sugar: 7 g
- Sodium: 1336 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 12 g
- Protein: 15 g
- Cholesterol: 19 mg
