Slow-Cooker Lentil and Spinach Soup

Gluten Free
Dairy Free
Health score
20%
Slow-Cooker Lentil and Spinach Soup
550 min.
8
203kcal

Suggestions


Warm up your kitchen and your soul with this delightful Slow-Cooker Lentil and Spinach Soup! Perfect for those chilly evenings, this hearty soup is not only gluten-free and dairy-free but also packed with nutrients that will leave you feeling satisfied and nourished. With a rich blend of flavors from fresh spinach, savory bacon, and aromatic herbs, each spoonful is a comforting embrace.

Imagine the enticing aroma wafting through your home as this soup simmers away in your slow cooker, allowing the ingredients to meld beautifully over time. The combination of tender lentils and vibrant vegetables creates a satisfying texture, while the addition of crispy bacon adds a delightful crunch that elevates the dish to new heights. This recipe is perfect for meal prep, making it easy to serve a crowd or enjoy leftovers throughout the week.

Whether you're looking for a cozy starter, a nutritious snack, or a filling main course, this soup fits the bill. It's an excellent choice for gatherings, as it serves up to eight people, ensuring everyone can enjoy a bowl of this deliciousness. So grab your slow cooker and get ready to indulge in a bowl of warmth and flavor that will surely become a staple in your kitchen!

Ingredients

  • oz baby spinach fresh
  • slices bacon chopped
  • 1.5 cups carrots sliced (4 medium)
  • 32 oz chicken broth (4 cups)
  •  bay leaves dried
  • oz lentils dried rinsed
  • cloves garlic finely chopped
  • teaspoons olive oil 
  • cup onion finely chopped
  • 0.5 teaspoon pepper 
  • 0.8 teaspoon salt 
  • teaspoon thyme leaves dried
  • tablespoon tomato paste 
  • 32 oz vegetable stock (4 cups)

Equipment

  • frying pan
  • slow cooker

Directions

  1. Spray 5- to 6-quart slow cooker with cooking spray. In 10-inch skillet, heat oil over medium-high heat. Cook onion in oil 2 minutes, stirring frequently, until tender.
  2. Add garlic and tomato paste; cook 1 minute. Spoon mixture into slow cooker. Stir in remaining ingredients except spinach.
  3. Cover; cook on Low heat setting 9 hours. Discard bay leaves. Stir in spinach just before serving.

Nutrition Facts

Calories203kcal
Protein20.66%
Fat30.84%
Carbs48.5%

Properties

Glycemic Index
40.93
Glycemic Load
4.29
Inflammation Score
-10
Nutrition Score
22.602608599093%

Flavonoids

Catechin
0.1mg
Apigenin
0.01mg
Luteolin
0.3mg
Isorhamnetin
1mg
Kaempferol
1.55mg
Myricetin
0.11mg
Quercetin
4.98mg
Gallocatechin
0.04mg

Nutrients percent of daily need

Calories:203.35kcal
10.17%
Fat:7.09g
10.91%
Saturated Fat:1.83g
11.46%
Carbohydrates:25.1g
8.37%
Net Carbohydrates:14.78g
5.38%
Sugar:4.36g
4.85%
Cholesterol:9.53mg
3.18%
Sodium:1217.14mg
52.92%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:10.69g
21.38%
Vitamin A:6307.27IU
126.15%
Vitamin K:109.02µg
103.83%
Folate:185.87µg
46.47%
Fiber:10.31g
41.25%
Manganese:0.74mg
36.76%
Vitamin B1:0.35mg
23.18%
Phosphorus:177.3mg
17.73%
Iron:3.12mg
17.32%
Potassium:567.25mg
16.21%
Vitamin B6:0.31mg
15.28%
Magnesium:60.58mg
15.15%
Vitamin C:11.44mg
13.86%
Zinc:1.81mg
12.04%
Vitamin B2:0.2mg
11.84%
Copper:0.23mg
11.51%
Vitamin B3:1.92mg
9.6%
Selenium:5.68µg
8.12%
Vitamin E:1.2mg
8.01%
Vitamin B5:0.8mg
7.96%
Calcium:59.9mg
5.99%
Vitamin B12:0.08µg
1.29%