Ethiopian-Inspired Lentil Soup

This week’s winner for the diabetes challenge is Cecilie Rose from Highland Hospital. Her delicious soup recipe is perfect for a warm winter meal. I love slow-cooker recipes!

Ethiopian-Inspired Lentil Soupred-lentils

This soup is perfect for a rainy day. This recipe serves about 4 people. Using the slow cooker allows you to go out and get exercise while the slow cooker does all the work!

  • 1 -1/4 cup dried thin red lentils (if you use thicker lentils, soak overnight and drain)
  • 1 can (14.5 oz.) diced no salt added tomatoes, undrained
  • 2 cups chopped spinach
  • 1 medium onion, chopped
  • 2 medium carrots, chopped
  • 1 cup fresh green beans, cut into 1 inch pieces. (do not use frozen or canned. They do not taste as good and contain added salt)
  • 3 +/- 1 cups water
  • 1 KnorrĀ® Vegetarian Vegetable Bouillon Cube, crumbled
  • 2 tablespoons Berbere spice mix

Optional ingredients: veggies such as sweet potatoes or celery that will not fall apart when cooked a long time.

Put all ingredients (including optional extra veggies) in slow cooker except green beans and spinach. Mix well.

Turn slow cooker on high.

After about 2 hours, add chopped beans and stir once.

After about 3.75 hours, add chopped spinach and stir.

Total cook time 4 hours

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