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Blended Lentil Soup

Slow Cooker Blended Lentil Soup

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Print Pin

Blended Lentil Soup

Author Kath Younger

Ingredients

  • 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

Instructions

  • 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.

Chop the veg and crush the garlic.

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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.

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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:

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Since I am clearly obsessed with my Vita-mix, blend for a creamy soup!

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Fluffy!

 

 

 

 

 

 

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Topped with a few chopped roasted almonds.

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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…

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    hi! Im Kath.

    I'm a Registered Dietitian, healthy eater, and mom of two from Charlottesville, Virginia. Here you’ll find a healthy mix of real-life meals made from whole ingredients balanced with the pleasures of life, including buttercream frosting and good wine. Plus a sprinkle of nutrition, home life, beauty, parenting, and travel.
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