Description
Cozy Lentil Soup is a hearty and comforting vegetarian soup featuring tender lentils, sweet and russet potatoes, carrots, and fresh herbs simmered in a flavorful vegetable broth. Blended with olive oil for a smooth texture and enriched with fresh spinach and parsley, this slow cooker recipe is perfect for a nourishing meal served warm with optional Parmesan cheese.
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
Legumes and Broth
- 1 3/4 cups green lentils (or a mix of lentils and split peas)
- 8 cups vegetable broth
Seasonings and Oils
- 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
- 1/3 cup quality olive oil
- 2 tablespoons red wine vinegar
Optional
- Parmesan cheese
Instructions
- Prepare the ingredients: Peel and cube the sweet potatoes and russet potatoes, peel and slice the carrots, dice the onion, and mince the garlic. Rinse the green lentils if desired.
- Combine in slow cooker: Add sweet potatoes, russet potatoes, carrots, onion, garlic, kosher salt, black pepper, basil, oregano, thyme, red pepper flakes, lentils, and vegetable broth into a large slow cooker. Stir to combine.
- Cook on high: Cook the soup on high heat for 5 hours until the lentils and vegetables are tender and soft.
- Blend part of the soup: Transfer 4 cups of the cooked soup into a food processor or blender along with the olive oil. Pulse and blend until smooth to create a creamy texture. Pour this mixture back into the slow cooker and stir well to combine.
- Add greens and simmer: Add the baby spinach and chopped parsley into the slow cooker, stirring them into the soup. Cover and reduce the heat to low. Cook for an additional 15 minutes to allow the greens to wilt and infuse flavor.
- Finish with vinegar and serve: Stir in the red wine vinegar to brighten the flavors. Serve the soup warm with optional Parmesan cheese sprinkled on top if desired.
Notes
- For a vegan option, omit the Parmesan cheese or use a plant-based alternative.
- Rinsing lentils before cooking can remove impurities but is optional.
- If you prefer a thinner soup, add additional vegetable broth or water after blending.
- The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Adjust seasoning with extra salt or pepper according to taste at the end.
- Substitute kale for spinach if preferred, removing stems for best texture.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 9 g
- Saturated Fat: 1.3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 12 g
- Protein: 14 g
- Cholesterol: 0 mg
