Carrot-Lentil Crock Pot Soup
This is my simple crock pot soup that I know everyone in my family will eat!
- Preparing Time: 20 minutes
- Total Time: 2 hours and 20 minutes
- Served Person: 4
carrot
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
slow cooker
pescatarian
- 1 teaspoon ginger
- 6 cups water
- 1 teaspoon garlic minced
- 2.5 cups carrots shredded/diced full size carrots, or whole baby carrots 16 ounce
- 2 cubes vegetable bullion
- 0.5 cup brown rice uncooked
- 0.5 cup red lentils uncooked
- 1 parmesan cheese optional topping
- 1 sour cream optional topping
- Carbohydrate 48.46717625 g
- Cholesterol 22.234 mg
- Fat 8.66530125 g
- Fiber 11.792487487942 g
- Protein 20.0589 g
- Saturated Fat 4.6175745 g
- Serving Size 1 1 Serving (342g)
- Sodium 465.0155 mg
- Sugar 36.674688762058 g
- Trans Fat 0.631210500000002 g
- Calories 351 calories
Put bullion cubes, garlic, and water in crock pot and turn on high. Cut or grate carrots and add to crock pot. Add brown rice, ginger, and lentils to crock pot. Stir well and cook covered on high for at least 2 hours. Test doneness of ingredients and add more ginger to taste. When the soup is cooked, puree with a hand blender until mostly smooth. Top as desired.
