Description
A comforting and hearty slow cooker lentil soup featuring tender lentils, sweet potatoes, carrots, fresh herbs, and spinach simmered in a flavorful vegetable broth. This cozy vegetarian soup is perfect for a nutritious and warming meal.
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
Seasonings and Broth
- 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
- 8 cups vegetable broth
- 2 tablespoons red wine vinegar
Other
- 1/3 cup quality olive oil
- Optional – Parmesan cheese for serving
Instructions
- Add Ingredients to Slow Cooker: Combine sweet potatoes, russet potatoes, carrots, onion, garlic, salt, pepper, basil, oregano, thyme, red pepper flakes, lentils, and vegetable broth in a large slow cooker. Stir gently to mix all ingredients evenly.
- Cook on High: Cover and cook the soup on high for 5 hours until the lentils and vegetables are soft and tender.
- Blend Part of the Soup: Transfer about 4 cups of soup along with the olive oil to a food processor or blender. Pulse until smooth to add creaminess without dairy.
- Return and Combine: Pour the blended mixture back into the slow cooker and stir well to combine with the rest of the soup. Taste and adjust seasoning as needed.
- Add Greens and Simmer: Stir in the baby spinach and fresh parsley, cover, reduce the heat to low, and cook for another 15 minutes to allow the greens to wilt and incorporate flavors.
- Finish with Vinegar and Serve: Add the red wine vinegar, stir to combine, and serve the soup warm. Optionally, top with grated Parmesan cheese for extra flavor.
Notes
- Use green lentils but feel free to mix with split peas for texture variation.
- If you prefer a creamier texture, you can blend more soup before returning it to the slow cooker.
- Spinach can be substituted with kale, but remove stems for better texture.
- Adjust red pepper flakes to control soup spiciness.
- Parmesan cheese is optional; omit for a vegan version.
- For added protein, consider stirring in cooked sausage or chicken after blending.
Nutrition
- Serving Size: 1 cup
- Calories: 230 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg
