Description
This Cozy Lentil Soup is a hearty and nutritious meal perfect for chilly days. Packed with sweet potatoes, russet potatoes, carrots, green lentils, and vibrant greens like spinach and parsley, it offers a comforting blend of flavors and textures. Slow-cooked to perfection and partially blended for a creamy consistency while retaining some chunky bits, this soup is simple to prepare and makes a satisfying dish with optional Parmesan garnish.
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 ¾ cups green lentils (or a mix of lentils and split peas)
- 8 cups vegetable broth
Seasonings and Fats
- 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
- â…“ cup quality olive oil
- 2 tablespoons red wine vinegar
Optional
- Parmesan cheese, for garnish
Instructions
- Combine Ingredients: Add the peeled and cubed sweet potatoes, russet potatoes, sliced carrots, diced onion, minced garlic, kosher salt, ground black pepper, dried basil, oregano, thyme, red pepper flakes, green lentils, and vegetable broth to your slow cooker.
- Slow Cook: Cook the mixture on HIGH for 4 to 5 hours, or until the lentils and vegetables are 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 until smooth to create a creamy texture. Return the blended portion back to the slow cooker and stir well to combine. Taste and adjust seasoning if necessary.
- Add Greens: Stir in the baby spinach and chopped parsley. Cover the slow cooker and let it 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 to brighten the flavors. Serve the soup warm, topped with Parmesan cheese if desired for added richness and flavor.
Notes
- This soup can be made vegan by omitting the Parmesan cheese garnish.
- If you don’t have a slow cooker, you can cook this soup on the stovetop by simmering for about 1 to 1.5 hours until lentils and vegetables are tender.
- The blending step helps create a creamy texture without using cream or dairy.
- Feel free to substitute kale for spinach or use a mixture of lentils and split peas as preferred.
- Adjust the red pepper flakes according to your desired spice level.
