Description
A cozy and hearty vegetarian lentil soup made with a blend of sweet potatoes, russet potatoes, carrots, and green lentils slow-cooked to perfection with aromatic herbs and spices. Finished with fresh spinach, parsley, and a touch of red wine vinegar for brightness, this warming soup is perfect for a comforting meal any day.
Ingredients
Scale
Vegetables and Lentils
- 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)
- 3 cups baby spinach (or kale stems removed)
- 1 cup fresh parsley, roughly chopped
Spices and Seasonings
- 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
Liquids and Oils
- 8 cups vegetable broth
- 1/3 cup quality olive oil
- 2 tablespoons red wine vinegar
Optional
- Parmesan cheese for serving
Instructions
- Prepare and Add Ingredients: Add the peeled and cubed sweet potatoes, peeled and cubed russet potatoes, peeled and sliced carrots, diced yellow onion, minced garlic, kosher salt, ground black pepper, basil, oregano, dried thyme, red pepper flakes, green lentils, and vegetable broth into a large slow cooker.
- Slow Cook the Soup: Cook on high for 5 hours until the lentils and vegetables are tender and fully cooked through.
- Blend Part of the Soup: Transfer 4 cups of the cooked soup into a food processor or blender along with the olive oil and pulse until smooth. Pour this blended mixture back into the slow cooker and stir well to combine. Taste and adjust seasoning if needed.
- Add Greens and Wilt: Stir in the baby spinach and chopped parsley. Replace the lid on the slow cooker, set 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, optionally topped with freshly grated Parmesan cheese.
Notes
- This slow cooker lentil soup is vegetarian and can be made vegan by omitting the Parmesan cheese.
- You can substitute kale for spinach, just remove the stems before adding.
- For a thicker soup, blend a larger portion and return to the slow cooker.
- If you don’t have a slow cooker, the soup can be cooked on the stovetop simmering for about 1 hour.
- Adjust red pepper flakes to control the spiciness level.
- Use quality olive oil for blending to add richness and smooth texture.
- Adding the vinegar at the end balances the flavors and adds a nice tang.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg
