Description
Cozy Lentil Soup is a comforting vegetarian recipe featuring tender lentils, hearty sweet and russet potatoes, carrots, and fresh herbs cooked to perfection in a flavorful broth. Finished with spinach, parsley, and a splash of red wine vinegar, this slow-cooked soup is perfect for a nourishing meal any day.
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 & Broth
- 1 3/4 cups green lentils (or a mix of lentils and split peas)
- 8 cups vegetable broth
Seasonings & 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
- Combine Ingredients: Add sweet potatoes, russet potatoes, carrots, diced onion, minced garlic, kosher salt, ground black pepper, basil, oregano, dried thyme, red pepper flakes, green lentils, and vegetable broth into a large slow cooker.
- Cook Soup: Set the slow cooker to high and cook for 5 hours until the lentils and vegetables are tender and soft.
- Blend Part of the Soup: Carefully transfer 4 cups of the cooked soup to a food processor or blender. Add the olive oil and pulse until the mixture is smooth and creamy. Return this blended mixture back into the slow cooker and stir well to combine. Taste and adjust seasoning if needed.
- Add Greens and Simmer: Stir in the baby spinach and chopped parsley. Cover the slow cooker again and reduce the heat to low. Cook for an additional 15 minutes to allow the greens to wilt and flavors to meld.
- Finish and Serve: Stir in the red wine vinegar to brighten the soup. Serve warm, topped with Parmesan cheese if desired.
Notes
- Using a slow cooker allows the flavors to develop deeply and creates tender lentils and vegetables without constant attention.
- If you prefer a thicker texture, blend more of the soup; for a chunkier soup, blend less.
- The red wine vinegar adds a bright acidity to balance the richness, but you can substitute lemon juice if preferred.
- To make this soup vegan, omit the Parmesan cheese or use a vegan alternative.
- For gluten-free diets, ensure the vegetable broth is certified gluten-free.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 270 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 9 g
- Saturated Fat: 1.3 g
- Unsaturated Fat: 7.2 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 12 g
- Protein: 13 g
- Cholesterol: 0 mg
