Description
This Cozy Lentil Soup is a hearty and comforting dish packed with tender lentils, sweet potatoes, carrots, and fresh greens. Slow-cooked to perfection, it delivers warmth and rich flavors enhanced by a blend of herbs and spices, finished with a splash of red wine vinegar and optional Parmesan garnish for an extra touch of savoriness.
Ingredients
Scale
Vegetables and Legumes
- 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
- 1 ¾ cups green lentils (or a mix of lentils and split peas)
- 3 cups baby spinach (or kale, stems removed)
- 1 cup fresh parsley, roughly chopped
Seasonings and 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
Liquids and Oils
- 8 cups vegetable broth
- â…“ cup quality olive oil
- 2 tablespoons red wine vinegar
Optional
- Parmesan cheese, for garnish
Instructions
- Combine Ingredients: Place the sweet potatoes, russet potatoes, carrots, onion, garlic, salt, pepper, dried basil, oregano, thyme, red pepper flakes, lentils, and vegetable broth into a slow cooker, ensuring all ingredients are well combined.
- Slow Cook: Cook the mixture on HIGH for 4 to 5 hours or until the lentils and vegetables are tender and fully cooked, infusing the soup with deep flavors.
- Blend Some Soup: Carefully transfer about 4 cups of the cooked soup into a food processor or blender. Add the olive oil and blend until the mixture is smooth and creamy. Return this blended portion back into the slow cooker and stir well to mix evenly with the rest of the soup. Taste and adjust the seasoning if necessary.
- Add Greens: Stir in the baby spinach and chopped parsley into the soup, then cover and cook on LOW for an additional 15 minutes, allowing the greens to wilt and blend into the soup.
- Finish and Serve: Stir in the red wine vinegar to brighten the flavors. Ladle the soup into bowls and optionally garnish with Parmesan cheese before serving warm for a comforting meal.
Notes
- For a vegan version, omit the Parmesan cheese garnish or use a vegan alternative.
- You can substitute kale for spinach if preferred, just ensure to remove the stems before adding.
- If you do not have a slow cooker, you can cook this soup on the stovetop simmering gently until lentils and vegetables are tender, about 45-60 minutes.
- Adjust red pepper flakes to your spice tolerance.
- Leftover soup stores well in the refrigerator for up to 4 days or freezes for up to 3 months.
