Slow-Cooker Lentil & Carrot Soup

Name: Slow-Cooker Lentil & Carrot Soup
Cook time: 5 h
Total time: 5 h
Ingredients: 1 cup canned red lentils, drained and rinsed; 5 carrots, diced; 1 piece ginger; 1 tsp turmeric; 1 tsp cumin; 6 cups vegetable stock; 1 tbsp olive oil; Lemon, parsley to serve; 1 parsnip, diced

300 minGluten-freeSlow cookerGut healthHormone balanceLess inflammationLuteal phaseMenstrual phaseVegetarianVeganDairy-freeAnti-inflammatoryHigh fiberSoups & stews

Servings:

Ingredients

—Cooked red lentils — 200 g
—Carrots — 5
—Fresh ginger — 1 pc
—Ground turmeric — 1 tsp
—Cumin — 1 tsp
—Vegetable stock — 1450 mlchoose one labelled gluten-free
—Olive oil — 1 tbsp
—Lemon, parsley to serve
—1 parsnip, diced — 1 pc

Allergens

Contains celery

Method

01Add the canned lentils, sliced carrots, parsnip, grated fresh ginger, spices and stock to the slow cooker. Stir to distribute the spices evenly.
02Close the lid and cook on LOW for 5 hours. By the end the lentils should be completely cooked through and very soft.
03Use an immersion blender to partially blend the soup — 3–4 short pulses. The goal is a creamy texture with some chunks: not fully smooth, but not entirely brothy either.
04Finish with a drizzle of olive oil, a squeeze of lemon juice and chopped parsley added just before serving — the fresh herbs add brightness that lifts the whole soup.

Why this works

Lentil fibre is part of an overall high-fibre eating pattern that has been associated with healthier estrogen metabolism in research, though this reflects the whole diet rather than one dish. Carrot beta-carotene supports skin elasticity, and ginger and turmeric are traditionally used to ease bloating.

Sources

Natural strategies to optimize estrogen levels: curcumin reduces menopausal symptoms — PMC, 2025. PMC12685915

Nutrition (per serving)

182

kcal

7.8g

protein

3.9g

fat

29g

carbs

fiber

Always check product labels for allergens.