Slow Cooker Lentil Soup with Vegetables
Ingredients
- 8 cups chicken broth
- 2 cups sweet potato 1 potato, peeled and diced
- 2 cups russet potato 1 potato, peeled and diced
- 2 cups carrots 3 carrots, peeled and sliced
- 1 1/2 cups dried green lentils
- 1 1/2 cups yellow onion 1 onion, chopped
- 1 cup celery 2 celery stalks
- 2 tbsp garlic minced, 6 garlic cloves
- 2 tsp dried thyme
- 1 bay leaf
- 1 tsp kosher salt plus more to taste
- 1 tsp black pepper
- 6 tbsp olive oil
- 3 tbsp lemon juice squeezed from 2 lemons
- grated parmesan
Instructions
- First, chop and prep all the vegetables. Then add the potatoes, carrots, onions, celery, and garlic to the 5-to-6-quart slow cooker.
- Second, rinse the lentils in a colander, then add to the slow cooker. Then add broth, thyme, bay leaf, salt, and pepper. Stir all the ingredients together.
- Then, cover and cook on low for 8 hours or on high for 5 to 6 hours, until the vegetables and lentils are tender. Remove and discard the bay leaf.
- Add the olive oil to the soup and stir. If you prefer to make the soup have a smoother texture, then place 4 cups of the soup in a blender, blending until smooth. Then return the pureed soup back to the slow cooker.
- Stir in the lemon juice. Then ladle the soup into bowls and sprinkle with grated parmesan cheese. Serve with crusty bread, crackers,or croutons.
Notes
Serve with croutons, crackers, or crusty bread!
Nutrition information: 238 calories, 11 grams fiber, 24 grams carbohydrates, 10.5 grams of protein per serving.
Nutrition
Calories: 238kcal
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