Description
This cozy lentil soup is a hearty and comforting vegetarian recipe made with tender lentils, sweet potatoes, russet potatoes, carrots, aromatic herbs, and spinach simmered in a flavorful vegetable broth. Cooked slowly in a slow cooker, it offers a rich, smooth texture enhanced by a blend of blended soup and fresh greens, perfect for a nourishing 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
- 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, onion, garlic, salt, pepper, basil, oregano, thyme, red pepper flakes, lentils, and vegetable broth into a large slow cooker. Stir to combine evenly.
- Cook Soup: Set the slow cooker to high and cook the mixture for 5 hours, or until the lentils and vegetables are tender and fully cooked.
- Blend Portion of Soup: Carefully transfer 4 cups of the cooked soup into a food processor or blender. Add the olive oil and pulse until the mixture is smooth and creamy. Return the blended soup back into the slow cooker and stir to combine thoroughly.
- Add Greens and Simmer: Stir in the baby spinach and chopped parsley. Cover the slow cooker again and set it to low heat. Let it cook for an additional 15 minutes to allow the spinach (or kale) to wilt and the flavors to meld.
- Finish and Serve: Stir in the red wine vinegar to brighten the flavors. Adjust seasoning if needed. Serve the soup warm, optionally topped with Parmesan cheese for added richness.
Notes
- This soup is vegetarian and can be made vegan by omitting Parmesan cheese.
- For a thicker soup, blend more soup before adding back.
- Using a mix of lentils and split peas can enhance texture and flavor complexity.
- Red wine vinegar adds a nice tang to finish; apple cider vinegar can be used as a substitute.
- Slow cooking allows flavors to develop deeply, but this soup can also be adapted for stovetop by simmering covered for about 1 hour.
Nutrition
- Serving Size: 1 cup
- Calories: 210 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 9 g
- Protein: 11 g
- Cholesterol: 0 mg
