fitnessblog

Your slow cooker is an ally in the kitchen, especially when you crave a comforting, satisfying soup. In this easy stew, red lentils are fall-apart tender, and the vegetables are soft as butter. A little curry spice keeps it interesting. Plus, it’s loaded with fiber and high quality plant-based protein.

Active time: 12 minutes | Total time: 5 hrs 15min (cooked on high) 8hrs 15min (cooked on low)

Slow Cooker Turmeric Lentil Stew

Ingredients

• 1 cup (192g) red lentils
• 1 cup (128g) chopped carrot
• 2 cups (214g) chopped cauliflower
• 1 large onion, chopped
• 4 cups (960g) vegetable stock or water
• 2 tsp curry powder
• 1/8 tsp salt
• 2 cups (134g) kale, chopped

Directions

In a slow cooker, combine red lentils, carrots, cauliflower, onion, vegetable stock, curry powder, and salt. Cover tightly and turn the cooker to high. Cook for 5 hours on high or, if preferred, 8 hours on low.

When the time is up, remove the lid and stir. The lentils should be falling apart. Stir in the kale, cover, and let stand for about five minutes to soften the kale.

Serve hot, or cool completely and portion into containers to refrigerate, tightly covered, for up to 4 days.

Serves 4 | Serving size: 1 1/4 cup

Nutrition (per serving): Calories: 231; Total Fat: 2g; Saturated Fat: 0g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 786mg; Carbohydrate: 42g; Dietary Fiber: 9g; Sugar: 5g; Protein: 14g

Nutrition Bonus: Potassium: 721mg; Iron: 25%; Vitamin A: 320%; Vitamin C: 71%; Calcium: 10%

The post Slow Cooker Turmeric Lentil Stew appeared first on MyFitnessPal Blog.

Creamy soups don’t need cream! Yes, this completely plant-based soup is creamy and delicious because it’s pureed with a bit of potato, which gives it the body and silkiness. Stirring in cooked farro gives it a perfect combination of creamy soup and chewy grains.

Farro is great for a vegetarian diet because it has one of the highest protein contents of all the grains, at 6g per 1/4-cup (dry) serving.

Active time: 20 minutes | Total time: 30 minutes

Creamy Vegan Kale and Farro Soup

Ingredients

• 1/4 cup (52g) farro, dry
• 1 tbsp olive oil
• 1 yellow onion, diced
• 1 large garlic clove, minced
• 2 cups vegetable stock
• 1 cup Yukon Gold potato, diced
• 8 oz. kale, stems removed, roughly chopped
• 1 tsp dried thyme
• 1 tsp lemon juice, or more to taste

Directions

Place 2 cups of water in a small pot and bring to a boil. Add the farro and cook for about 20 minutes if using pearled farro, or up to 1 hour if using whole farro. When tender, drain and set aside.

Heat 1 tbsp olive oil in a large pot over medium-high heat. Add the onion. Once it starts to sizzle, reduce the heat to medium-low and cook, stirring occasionally, until the onion is soft and golden, at least 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the stock and potato, then increase the heat to high.

When the stock comes to a boil, cover, reduce the heat, and simmer for 10 minutes. When the potatoes are tender, add 1/4 cup water, kale, and thyme, and cook for 5 minutes longer.

Transfer the contents of the pot to a blender or food processor and puree until very smooth. Stir in the lemon juice and cooked farro.

Serves: 2 | Serving Size: 1 1/2 cups

Nutrition (per serving): Calories: 235; Total Fat: 8g; Saturated Fat: 1g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 681mg; Carbohydrate: 36g; Dietary Fiber: 4g; Sugar: 4g; Protein: 6g

Nutrition Bonus: Calcium: 8%; Iron: 16%; Potassium: 597mg; Vitamin A: 13%; Vitamin C: 39%

Originally published: March 9, 2021; Updated March 2026

The post Creamy Vegan Kale and Farro Soup appeared first on MyFitnessPal Blog.