Name: Slow-Cooker Lentil, Carrot & Potato Soup
Prep time: 30 min
Total time: 450 min
Ingredients: 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); 1.5 cups dried green lentils; 1.5 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; 1.125 teaspoons kosher salt; 1 teaspoon black pepper; 6 tablespoons olive oil; 3 tablespoons apple cider vinegar; 0.25 cup chopped fresh flat-leaf parsley

Slow-Cooker Lentil, Carrot & Potato Soup

4.3

(3)

3 Reviews

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.

EatingWell Test Kitchen

Updated on March 9, 2020

Slow-Cooker Lentil, Carrot & Potato Soup

Prep Time:

30 mins

Additional Time:

7 hrs

Total Time:

7 hrs 30 mins

Servings:

Yield:

8 servings

Nutrition Profile:

Vegan Vegetarian

Jump to Nutrition Facts

Ingredients

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)
1 ½ cups dried green lentils
1 ½ 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
1 ⅛ teaspoons kosher salt
1 teaspoon black pepper
6 tablespoons olive oil
3 tablespoons apple cider vinegar
¼ cup chopped fresh flat-leaf parsley

Directions

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.
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.

Tips

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 Facts (per serving)

303	Calories
11g	Fat
43g	Carbs
11g	Protein

Nutrition Facts
Servings Per Recipe 8
Serving Size about 1 1/2 cups
Calories 303
% Daily Value *
Total Carbohydrate 43g	16%
Dietary Fiber 9g	32%
Total Sugars 5g
Protein 11g	22%
Total Fat 11g	14%
Saturated Fat 1g	5%
Sodium 450mg	20%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.