Description
This Cozy Lentil Soup is a hearty and nutritious slow-cooked dish, perfect for chilly days. It features a blend of sweet potatoes, russet potatoes, carrots, green lentils, and flavorful herbs slow-cooked to tender perfection. Part of the soup is blended for a creamy texture, then combined with fresh spinach and parsley for a vibrant finish. The soup is finished off with a splash of red wine vinegar and optional Parmesan cheese for added depth of flavor.
Ingredients
Scale
Vegetables
- 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
- 3 cups baby spinach (or kale, stems removed)
- 1 cup fresh parsley, roughly chopped
Pantry & Spices
- 1 ½ teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon red pepper flakes
- 1 ¾ cups green lentils (or a mix of lentils and split peas)
- 8 cups vegetable broth
- â…“ cup quality olive oil
- 2 tablespoons red wine vinegar
Optional
- Parmesan cheese, for garnish
Instructions
- Combine Ingredients: Place the sweet potatoes, russet potatoes, carrots, diced onion, minced garlic, kosher salt, ground black pepper, dried basil, dried oregano, dried thyme, red pepper flakes, green lentils, and vegetable broth together in a slow cooker.
- Slow Cook: Set the slow cooker to HIGH and cook the mixture for 4 to 5 hours, or until the lentils and vegetables become tender and fully cooked through.
- Blend Some Soup: Carefully transfer about 4 cups of the cooked soup into a food processor or blender. Add the olive oil and blend the mixture until smooth and creamy. Return this blended portion back into the slow cooker and stir well to combine with the rest of the soup. Taste and adjust seasoning if necessary.
- Add Greens: Stir in the baby spinach and chopped parsley into the soup. Cover the slow cooker again and cook on LOW for an additional 15 minutes, or until the greens are wilted and tender.
- Finish and Serve: Stir in the red wine vinegar for a bright, tangy flavor. Ladle the soup into bowls and garnish with Parmesan cheese if desired. Serve warm and enjoy your cozy lentil soup.
Notes
- You can substitute kale for spinach if preferred, just be sure to remove the tough stems.
- The soup can be stored in an airtight container in the refrigerator for up to 4 days.
- For a vegan version, omit the Parmesan cheese garnish.
- If you like a spicier soup, increase the red pepper flakes to taste.
- This soup freezes well; portion leftovers into freezer-safe containers for up to 3 months.
