Slow-Cooker Lentil & Carrot Soup
300 minGluten-freeSlow cookerGut healthHormone balanceLess inflammationLuteal phaseMenstrual phaseVegetarianVeganDairy-freeAnti-inflammatory
Servings:
4
·
Ingredients
- —1 cup Red lentils, cooked
- —5 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
- —1 pc 1 parsnip, diced
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.
Nutrition (per serving)
290
kcal
16g
protein
8g
fat
38g
carbs
9g
fiber