Description
This Cozy Lentil Soup offers a hearty and nutritious blend of lentils, potatoes, and fresh vegetables slow-cooked to perfection. Enhanced with aromatic herbs and a touch of red wine vinegar, it’s a comforting dish great for chilly days. The soup’s creamy texture is achieved by blending part of the mixture, while fresh baby spinach and parsley add vibrant color and flavor. Perfect as a wholesome meal for families or gatherings.
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
Dry Ingredients & 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)
Liquids & Oils
- 8 cups vegetable broth
- â…“ cup quality olive oil
- 2 tablespoons red wine vinegar
Optional
- Parmesan cheese, for garnish
Instructions
- Combine Ingredients: Add 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 to a slow cooker.
- Slow Cook: Cook the mixture on HIGH for 4 to 5 hours until the lentils and vegetables are tender and fully cooked.
- Blend Some Soup: Transfer about 4 cups of the soup to a food processor or blender. Add the quality olive oil and blend until smooth to achieve a creamy texture. Then return the blended mixture back into the slow cooker and stir well to combine. Taste and adjust seasoning if necessary.
- 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 have wilted and are tender.
- Finish and Serve: Stir in the red wine vinegar to brighten the flavors. Serve the soup warm and optionally garnish with Parmesan cheese for extra richness.
Notes
- You can substitute baby spinach with kale, but be sure to remove the stems for better texture.
- If you prefer a thicker soup, blend more of the soup mixture before returning it to the slow cooker.
- Adjust red pepper flakes based on your preferred spice level.
- Leftovers keep well refrigerated for up to 4 days and also freeze nicely for up to 3 months.
- For a vegan version, omit the Parmesan cheese or use a plant-based alternative.
