Slow-Cooked Lentil and Vegetable Soup with Crispy Tortillas

Name: Slow-Cooked Lentil and Vegetable Soup with Crispy Tortillas
Prep time: 10 min
Cook time: 6 h
Total time: 370 min
Cuisine: Mediterranean
Ingredients: {'group': 'Main', 'item': '1 onion, peeled and finely diced'}; {'group': 'Main', 'item': '1 red bell pepper, deseeded and finely diced'}; {'group': 'Main', 'item': '3 carrots, peeled and chopped into small pieces'}; {'group': 'Main', 'item': '2 medium Maris Piper potatoes, peeled and chopped into small cubes'}; {'group': 'Main', 'item': '100g red lentils'}; {'group': 'Main', 'item': '720ml vegetable stock'}; {'group': 'Main', 'item': '½ tsp salt'}; {'group': 'Main', 'item': '¼ tsp ground black pepper'}; {'group': 'Main', 'item': '60g baby spinach'}; {'group': 'Main', 'item': '75g grated Cheddar'}; {'group': 'Crispy Tortillas', 'item': '1 plain tortilla wrap'}; {'group': 'Crispy Tortillas', 'item': '1 tbsp olive oil'}; {'group': 'Crispy Tortillas', 'item': '½ tsp garlic salt'}; {'group': 'Crispy Tortillas', 'item': '½ tsp dried parsley'}

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Warm up with this comforting slow-cooked lentil and vegetable soup, packed with flavor and nutrients. Enjoy crispy tortillas on the side for a delightful crunch!

358 kcal /serving 6 hrs Serves 4 Easy Mediterranean Vegetarian

Meal Prep Friendly

Ingredients

Metric Imperial

{'group': 'Main', 'item': '1 onion, peeled and finely diced'}
{'group': 'Main', 'item': '1 red bell pepper, deseeded and finely diced'}
{'group': 'Main', 'item': '3 carrots, peeled and chopped into small pieces'}
{'group': 'Main', 'item': '2 medium Maris Piper potatoes, peeled and chopped into small cubes'}
{'group': 'Main', 'item': '100g red lentils'}
{'group': 'Main', 'item': '720ml vegetable stock'}
{'group': 'Main', 'item': '½ tsp salt'}
{'group': 'Main', 'item': '¼ tsp ground black pepper'}
{'group': 'Main', 'item': '60g baby spinach'}
{'group': 'Main', 'item': '75g grated Cheddar'}
{'group': 'Crispy Tortillas', 'item': '1 plain tortilla wrap'}
{'group': 'Crispy Tortillas', 'item': '1 tbsp olive oil'}
{'group': 'Crispy Tortillas', 'item': '½ tsp garlic salt'}
{'group': 'Crispy Tortillas', 'item': '½ tsp dried parsley'}

Preparation

Peel and finely dice the onion and red bell pepper.
Peel and chop the carrots and potatoes into small pieces.
Measure out the red lentils and vegetable stock.

Cooking

Combine the onion, red bell pepper, carrots, potatoes, red lentils, vegetable stock, salt, and pepper in a slow cooker.
Cook on high for 4 hours or on low for 6 hours.
Meanwhile, preheat the oven to 200°C (400°F (200°C)).
Mix olive oil, garlic salt, and dried parsley in a bowl.
Brush this mixture onto one side of the tortilla, slice into strips, and bake for 5-7 minutes until crisp.
Once the soup is cooked, stir in the baby spinach and grated Cheddar until the spinach wilts and the cheese melts.

Plating & Serving

Ladle the soup into bowls and top with crispy tortilla strips.
Serve immediately.

Notes

For a smoky, spicy flavour, add a pinch of chilli flakes and smoked paprika to the tortilla strips before baking. The soup can be made ahead and stored in the refrigerator for 2-3 days. Reheat on the stovetop until piping hot.

Suggested Sides

Nutrition per Serving

358 Calories

15.2g Protein 13% DV

51.5g Carbs 18% DV

11.3g Fat 14% DV

8.1g Fiber 21% DV

6.7g Sugars

586mg Sodium 39% DV

19mg Cholesterol 5% DV

Diet Type	Balanced High Fiber
Health Labels	Vegetarian Pescatarian Mediterranean Egg Free Peanut Free Tree Nut Free Soy Free Fish Free Shellfish Free Pork Free Red Meat Free Crustacean Free Celery Free Mustard Free Sesame Free Lupine Free Mollusk Free Alcohol Free Sulphite Free Kosher