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 September 19, 2023

Tested by

EatingWell Test Kitchen

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

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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.

Originally appeared: Everyday Slow Cooker

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.

Slow-Cooker Lentil, Carrot & Potato Soup

Ingredients

Directions

Tips

Nutrition Facts (per serving)

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