Another recipe for Souper January – an easy, healthy, no-prep soup for a busy weeknight supper on a chilly day. This No-Prep Spinach and Pumpkin Lentil Soup has a hint of sweetness and the slow cooked lentils with the pumpkin make it really creamy. Yum!
Stickin’ with my mission in Souper January of sharing healthy soup recipes that don’t require any chopping, peeling, or dicing, here are the ingredients for this unintentionally detox soup:
Some of my spices are a little camera shy. Those non-photogenic ones are salt, black pepper, and oregano. (And my olive oil is really camera shy. 😳 He didn’t even make it into the photo!)
Empty all of the ingredients into the slow cooker (I do the chicken broth last) and stir ’em up…
…pour in the chicken broth and give it another stir. Put the lid on, turn the slow cooker on high, and walk away.
And about 6 hours later, here you have it!
This soup is very thick (if you want to thin it out, you can add more chicken broth), and it’s very hearty even though it’s meatless. Those lentils pack a good ‘ole protein punch.
Top it off with some Mozzarella or Parmesan, and you’re good to go!
Cooking is fun, but sometimes we are just, doggone it, really short on time. But let’s not let that compromise a yummy meal with our fam around the table.
- 2 c dry lentils
- 2 large handfuls of fresh spinach leaves
- 16oz bag of baby carrots
- 15oz can pumpkin puree (NOT pumpkin pie filling)
- 1 c diced frozen onion
- 3 tbs extra virgin olive oil
- Dashes of: garlic powder, black pepper, salt, oregano, basil, parsley, and thyme
- 4 c chicken broth
- Empty all of the ingredients into slow cooker. Stir and cover.
- Cook on high for 6 hours or on low for 8-10 hours.
- Serve topped with Mozzarella or Parmesan cheese.
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