Description
A comforting and hearty slow cooker lentil soup packed with tender lentils, sweet potatoes, carrots, and fresh greens, seasoned with aromatic herbs and finished with a touch of red wine vinegar and optional Parmesan cheese.
Ingredients
Scale
Main Ingredients
- 2 cups peeled and cubed sweet potatoes
- 2 cups peeled and cubed russet potatoes
- 2 cups peeled and sliced carrots
- 1 small yellow onion, diced
- 6 cloves garlic, minced
- 1 3/4 cups green lentils (or a mix of lentils and split peas)
- 8 cups vegetable broth
- 3 cups baby spinach (or kale stems removed)
- 1 cup fresh parsley, roughly chopped
Seasonings and Oils
- 1 1/2 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon basil
- 1 teaspoon oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes
- 1/3 cup quality olive oil
- 2 tablespoons red wine vinegar
Optional
- Parmesan cheese for serving
Instructions
- Add Ingredients to Slow Cooker: Place the sweet potatoes, russet potatoes, carrots, diced onion, minced garlic, salt, pepper, basil, oregano, thyme, red pepper flakes, lentils, and vegetable broth into a large slow cooker. Stir gently to combine.
- Cook Soup: Cook on high for 5 hours, or until the lentils and vegetables are tender and cooked through.
- Puree Part of the Soup: Transfer 4 cups of the cooked soup to a food processor or blender, add the olive oil, and pulse until smooth. Return this purée back into the slow cooker and stir well to combine. Taste and adjust seasoning if needed.
- Add Greens and Simmer: Stir in the baby spinach and fresh parsley. Place the lid back on the slow cooker, reduce the heat to low, and cook for an additional 15 minutes to allow the greens to wilt.
- Finish and Serve: Stir in the red wine vinegar for brightness. Serve the soup warm, topped with Parmesan cheese if desired.
Notes
- Use green lentils or a combination of lentils and split peas for texture variations.
- Olive oil adds richness when blended into the soup but can be adjusted for dietary preferences.
- For a vegan version, omit the Parmesan cheese or use a plant-based alternative.
- Slow cooking on high for 5 hours ensures tender vegetables and perfectly cooked lentils.
- Adjust red pepper flakes to your preferred spice level for a mild to medium heat.
- Spinach can be substituted with kale; just remove stems for best texture.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg
