Description
Cozy Lentil Soup is a comforting vegetarian slow cooker recipe featuring tender lentils, sweet and russet potatoes, carrots, and a medley of herbs simmered in vegetable broth. Finished with fresh spinach, parsley, and a splash of red wine vinegar, this hearty soup is perfect for a nourishing meal served warm with an optional sprinkle of Parmesan cheese.
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 Liquids
- 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
Instructions
- Prepare Ingredients: Peel and cube the sweet potatoes and russet potatoes, slice the carrots, dice the onion, mince the garlic, and roughly chop the parsley. Measure out all spices and lentils.
- Combine in Slow Cooker: Add 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.
- Cook Soup: Cover and cook on high for 5 hours until the lentils and vegetables are tender and cooked through.
- Puree Portion: Transfer 4 cups of the cooked soup to a food processor or blender. Add olive oil and pulse until smooth to create a creamy base.
- Incorporate Puree: Pour the pureed mixture back into the slow cooker and stir thoroughly to combine with the remaining soup. Taste and adjust seasoning if necessary.
- Add Greens: Add the baby spinach and fresh parsley to the slow cooker. Stir to mix them in.
- Wilt Greens: Cover again and switch the slow cooker to low. Cook for an additional 15 minutes to wilt the spinach and meld flavors.
- Finish and Serve: Stir in red wine vinegar for brightness. Serve the soup warm, topped with Parmesan cheese if desired.
Notes
- Using a mix of lentils and split peas will add different textures but green lentils alone work well.
- For a vegan option, omit the Parmesan cheese or use a plant-based substitute.
- If you don’t have a slow cooker, you can simmer everything on the stovetop over low heat for about 1.5 to 2 hours until lentils are tender.
- Adjust the red pepper flakes to taste for desired heat level.
- Adding the olive oil during blending helps make the soup creamy without cream.
Nutrition
- Serving Size: 1 cup
- Calories: 240 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg
