Description
Flavorful, hearty, and the perfect antidote to a gloomy day. It’s gluten-free and can be made vegan with a simple ingredient swap.
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon minced garlic
- 1 cup green lentils, rinsed
- 1/4 cup white wine
- 3 stalks of celery, diced
- 2 medium carrots, diced
- 1 tablespoon curry powder
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes
- Sea salt, to taste
- 1 bay leaf
- 4 cups chicken bone broth or low-sodium vegetable broth if vegan
- 1 (6-ounce) bag baby spinach
- 1/4 cup chopped cilantro
- 1/2 cup plain yogurt for serving
Instructions
- Heat olive oil in a medium sauté pan over medium-high heat. Sauté onion, ginger, and garlic until translucent, about 1 minute.
- Add lentils; stir to slightly toast them, about 1 minute. Turn off the heat, but don’t remove the pan from the heat. Stir in wine and scrape the goodies from the bottom and the sides of the pan.
- Transfer the onion mixture to a slow cooker and add all remaining ingredients except the spinach, cilantro, and yogurt. Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
- 10 minutes before end of cooking, add spinach and let it cook until wilted.
- Stir in cilantro and serve with a spoonful of plain yogurt.
Notes
Please be mindful of the sodium content in the broth you use. I love using bone broth in my soups. Try to use a low-sodium broth and add salt to taste if necessary.
Nutrition
- Serving Size: 1
- Calories: 304
- Sugar: 6.4g
- Sodium: 815.6mg
- Fat: 8.1g
- Saturated Fat: 1.2g
- Carbohydrates: 43.2g
- Fiber: 8.4g
- Protein: 13.5g
- Cholesterol: 8.1g
