Slow Cooker Blended Lentil Soup
- 2 cups chicken or veggie broth
- Can diced tomatoes
- 1 cup lentils (green or brown, red would get mushy)
- 2 carrots
- 2 celeries
- 2 garlic cloves
- 1 tsp garam masala
- 1 tsp turmeric
- 1/2 tsp cinnamon
- 1/2 tsp kosher salt
- 1 cup coconut milk
Chop the veg and crush the garlic.
And put everything in the pot BUT the coconut milk. Crank to low for 6-7 hours until lentils are tender, then change to just warm.
When you’re 20 minutes from dinnertime, add the coconut milk (I had it curdle on me once so I don’t add it at the beginning). Stir:
Since I am clearly obsessed with my Vita-mix, blend for a creamy soup!
Topped with a few chopped roasted almonds.
Matt and I agreed that the soup was kind of like a Mexican mole sauce. The lentils and tomatoes and cinnamon really gave it an almost chocolately flavor! We liked the thick, blended texture and also thought it would make a fantastic SAUCE for something. We have lots of leftovers, so we’ll see where that goes…