Slow-Cooker Lentil, Carrot & Potato Soup

Slow-Cooker Lentil, Carrot & Potato Soup

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From: Everyday Slow Cooker

Puréeing some of the lentil-vegetable mixture, and then combining it with the remaining vegetables and lentils gives the soup a texture that satisfies those who love a creamy soup and those who prefer it chunky. Serve this slow-cooker lentil soup with crackers.

Ingredients 8 servings

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Original recipe yields 8 servings
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Nutrition per serving may change if servings are adjusted.
  • 4 cups unsalted vegetable stock
  • 4 cups water
  • 2 cups chopped peeled sweet potato (from 1 sweet potato)
  • 2 cups sliced carrots (from 3 carrots)
  • 2 cups chopped peeled russet potato (from 1 potato)
  • 1½ cups dried green lentils
  • 1½ cups chopped yellow onions (from 1 onion)
  • 1 cup chopped celery (from 2 celery stalks)
  • 2 tablespoons minced garlic (from 6 garlic cloves)
  • 4 fresh thyme sprigs
  • 1 bay leaf
  • 1⅛ teaspoons kosher salt
  • 1 teaspoon black pepper
  • 6 tablespoons olive oil
  • 3 tablespoons apple cider vinegar
  • ¼ cup chopped fresh flat-leaf parsley

Preparation

  • Prep

  • Ready In

  1. Stir together the stock, water, sweet potato, carrots, russet potato, lentils, onions, celery, garlic, thyme sprigs, bay leaf, salt, and pepper in a 5- to 6-quart slow cooker. Cover and cook on LOW until the vegetables and lentils are tender, 7 to 8 hours. Remove and discard the thyme sprigs and bay leaf.
  2. Place the oil and 4 cups of the soup in a blender. Remove the center piece of the blender lid (to allow steam to escape); secure the blender lid on the blender. Place a clean towel over the opening in the lid (to avoid splatters). Process until smooth. Return the pureed soup to the slow cooker; stir in the vinegar. Ladle the soup into bowls, and sprinkle evenly with the parsley.
  • Multicooker Directions: In Step 1, stir together the stock, water, sweet potato, carrots, russet potato, lentils, onions, celery, garlic, thyme sprigs, bay leaf, salt, and pepper in the inner pot of a 6-quart multicooker. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] until the vegetables and lentils are tender, about 8 hours. Remove and discard the thyme sprigs and bay leaf. Turn off the cooker. Complete Step 2.

Nutrition information

  • Serving size: about 1½ cups
  • Per serving: 303 calories; 11 g fat(1 g sat); 9 g fiber; 43 g carbohydrates; 11 g protein; 5 g sugars; 0 g added sugars; 450 mg sodium;
  • Carbohydrate Servings: 3

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