Slow-Cooker Lentil & Carrot Soup
300 minLow FODMAPGluten-freeLuteal phaseWomen 35+VeganVegetarianLess inflammationAnti-inflammatorySlow cookerDairy-freeHormone balanceMenstrual phaseGut health
Servings:
4
·
Ingredients
- —1 ½ cup Red lentils, dry
- —4 Carrots, raw
- —1 pc Ginger, ground
- —1 tsp Turmeric, ground
- —1 tsp Cumin seed
- —6 cup Chicken stock / broth
- —1 tbsp Olive oil
- —Lemon, parsley to serve
Method
- 01Add the rinsed lentils, sliced carrots, grated fresh ginger, spices and stock to the slow cooker. Stir to distribute the spices evenly throughout.
- 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 binds excess estrogen; carrot beta-carotene supports skin elasticity; ginger and turmeric calm bloating common in perimenopause.
Nutrition (per serving)
448
kcal
27g
protein
9.7g
fat
64.4g
carbs