Slow Cooker Broccoli and Lentil Soup

verda-media-BROCCOLILENTIL_03

Lentils are high in plant-based protein and fiber and broccoli is rich in many essential nutrients including vitamin A, B6, C and K, folate, calcium, riboflavin, and potassium. This recipe tastes amazing as leftovers and is perfect for freezing in individual servings.

Ingredients:
– 8 cups of boiling water
– 2 low sodium vegetable bouillon cubes
– 1 cup of dried brown or green lentils
– 2 large carrots, chopped
– 1 large bunch of broccoli, chopped
– 1 medium onion, chopped
– 3 cloves of garlic, minced
– 1 tsp cumin
– 1 tsp dried basil
– 1/4 – 1/2 tsp crushed red pepper flakes
– Himalayan pink sea salt and freshly ground black pepper to taste


Preparation:
In a slow cooker dissolve bouillon cubes in boiling water. And remaining ingredients and cook on low for 8 hr or high for 4 hr.

 

By Krissy Adams, RD, PTS

by Verda

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