Slow Cooker Lentil Carrot & Potato Soup
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
-
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
Description
-
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.
Related Recipes
Sheet Pan Steak & Potatoes
One pan = less cleanup. To make this sheet-pan dinner work, the potatoes are roasted for 15 minutes ...
Lamb & Rice Stuffed Grape Leaves
These traditional Lebanese lamb-and-rice stuffed grape leaves are fragrant with mint, marjoram, cinn...
Easter Deviled Eggs
This easy deviled egg recipe is perfect for your Easter brunch spread—and a great use for all thos...