Description
This Cozy Lentil Soup is a comforting and hearty vegetarian dish made with a blend of sweet and russet potatoes, carrots, garlic, and green lentils, simmered slowly in vegetable broth with fragrant herbs. Finished with fresh spinach, parsley, and a splash of red wine vinegar, this slow-cooked soup offers a velvety texture enhanced by blending a portion of the soup with olive oil. Warm and nourishing, it’s perfect for a wholesome meal served with an optional sprinkle of Parmesan cheese.
Ingredients
Scale
Vegetables and Aromatics
- 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
Spices and Seasonings
- 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
Legumes and Broth
- 1 3/4 cups green lentils (or a mix of lentils and split peas)
- 8 cups vegetable broth
Final Touches
- 1/3 cup quality olive oil
- 3 cups baby spinach (or kale stems removed)
- 1 cup fresh parsley, roughly chopped
- 2 tablespoons red wine vinegar
- Optional – Parmesan cheese
Instructions
- Prepare and add ingredients: Add the sweet potatoes, russet potatoes, carrots, onion, garlic, kosher salt, black pepper, basil, oregano, thyme, red pepper flakes, green lentils, and vegetable broth to a large slow cooker. Stir gently to combine ingredients evenly.
- Slow cook the soup: Cook on high heat for 5 hours until the lentils and vegetables are tender and fully cooked through.
- Blend part of the soup: Transfer 4 cups of the cooked soup into a food processor or blender along with the olive oil. Pulse until smooth and creamy, then pour this mixture back into the slow cooker and stir well to incorporate. Taste and adjust seasoning as needed.
- Add greens and wilt: Stir in the baby spinach and chopped parsley. Cover the slow cooker and reduce heat to low. Let it cook for an additional 15 minutes to allow the spinach to wilt gently.
- Finish with vinegar and serve: Add the red wine vinegar and stir to combine. Serve the soup warm, optionally topped with Parmesan cheese for added flavor.
Notes
- Using a slow cooker allows the flavors to develop deeply and the lentils to become tender without constant attention.
- Blending a portion of the soup with olive oil creates a creamy texture without adding dairy.
- If you don’t have a slow cooker, you can simmer the soup gently on the stovetop for about 1 to 1.5 hours.
- Parmesan cheese is optional but adds a nice umami boost; omit for vegan or dairy-free versions.
- Feel free to substitute kale if baby spinach is unavailable; just remove the stems for better texture.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 9 g
- Saturated Fat: 1.3 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 12 g
- Protein: 14 g
- Cholesterol: 0 mg
