Description

This Cozy Lentil Soup is a hearty and comforting slow-cooked meal packed with nutritious vegetables, green lentils, and fragrant herbs. Perfect for a warming lunch or dinner, the soup features a blend of sweet potatoes, russet potatoes, carrots, and leafy greens, finished with a touch of red wine vinegar and optionally garnished with Parmesan cheese for added richness.

Ingredients

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

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

Others

⅓ cup quality olive oil
2 tablespoons red wine vinegar
Optional: Parmesan cheese, for garnish

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Instructions

Add ingredients to slow cooker: Combine the sweet potatoes, russet potatoes, carrots, diced onion, minced garlic, kosher salt, black pepper, dried basil, oregano, thyme, red pepper flakes, green lentils, and vegetable broth in your slow cooker.
Cook until tender: Set the slow cooker to HIGH and cook the mixture for 4-5 hours, or until the lentils and vegetables are fully tender and cooked through.
Blend part of the soup: Carefully transfer 4 cups of the cooked soup to a food processor or blender. Add the olive oil and blend until smooth, then return the puree back to the slow cooker and mix well. Taste and adjust seasoning as needed.
Add greens and simmer: Stir in the baby spinach and chopped parsley. Cover the slow cooker and cook on LOW for an additional 15 minutes, allowing the greens to wilt properly.
Finish and serve: Stir in the red wine vinegar to brighten flavors. Serve the soup warm, optionally garnished with grated Parmesan cheese for a savory touch.

Notes

Feel free to substitute kale for spinach if preferred.
The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
For a spicier version, increase the amount of red pepper flakes or add a pinch of cayenne pepper.
Adjust the consistency by adding more vegetable broth if you prefer a thinner soup.
Parmesan cheese garnish is optional and can be omitted for a vegan version.