Description
This Cozy Lentil Soup is a hearty and nutritious meal that combines tender lentils, sweet and russet potatoes, carrots, and fresh greens in a flavorful vegetable broth. Slow-cooked to perfection, this soup offers comforting warmth with a nice balance of herbs and spices, enhanced by a creamy blended portion and a splash of red wine vinegar. It’s perfect for a wholesome family dinner or meal prep, with optional Parmesan cheese to add a savory finish.
Ingredients
Scale
Vegetables & Aromatics
- 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
Seasonings & 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
Legumes & Liquids
- 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 Garnish
- Parmesan cheese, for garnish
Instructions
- Combine Ingredients: Add sweet potatoes, russet potatoes, carrots, onion, garlic, salt, pepper, basil, oregano, thyme, red pepper flakes, lentils, and vegetable broth to a slow cooker. Ensure all ingredients are evenly distributed for consistent cooking.
- Slow Cook: Cook the mixture on HIGH for 4 to 5 hours, or until the lentils and vegetables are tender and fully cooked through, creating a rich and hearty base.
- Blend Some Soup: Carefully transfer about 4 cups of the soup to a food processor or blender. Add the olive oil and blend until the mixture is smooth and creamy. Pour the blended soup back into the slow cooker and stir well to combine with the rest of the soup. Taste and adjust seasoning as needed.
- Add Greens: Stir in the baby spinach and fresh parsley. Cover the slow cooker and cook on LOW for an additional 15 minutes, or until the greens are fully wilted and infused into the soup.
- Finish and Serve: Stir in the red wine vinegar to add a bright tangy finish to the soup. Serve warm with an optional sprinkle of Parmesan cheese on top for added flavor.
Notes
- You can substitute kale for the spinach if preferred, just be sure to remove the stems.
- Adjust red pepper flakes based on your heat preference.
- The blended portion makes the soup creamier without using dairy cream.
- For a thicker soup, use slightly less broth or cook longer to reduce.
- Leftovers keep well refrigerated for up to 5 days and freeze beautifully.
