Description

This Cozy Lentil Soup recipe is a hearty, flavorful, and nutritious meal perfect for chilly days. Loaded with tender lentils, sweet potatoes, russet potatoes, carrots, and vibrant herbs, this slow-cooked soup offers comforting warmth along with a creamy texture achieved by blending a portion of the soup. Enhanced with fresh spinach and parsley, and finished with red wine vinegar and optional Parmesan cheese, this soup balances earthy flavors and a slight tang, making it a wholesome and satisfying dinner option for the whole family.

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
⅓ cup quality olive oil
2 tablespoons red wine vinegar

Optional

Parmesan cheese, for garnish

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Instructions

Combine Ingredients: Add the peeled and cubed sweet potatoes, russet potatoes, sliced carrots, diced onion, minced garlic, kosher salt, ground black pepper, dried basil, dried oregano, dried thyme, red pepper flakes, green lentils, and vegetable broth to a slow cooker.
Slow Cook: Set the slow cooker to HIGH heat and cook the mixture for 4 to 5 hours, or until the lentils and vegetables have softened and are tender.
Blend Some Soup: Transfer about 4 cups of the cooked soup to a food processor or blender, add the olive oil, and blend until smooth to achieve a creamy texture. Return this blended mixture to the slow cooker and stir well to combine. Taste and adjust seasoning if necessary.
Add Greens: Stir in the baby spinach and chopped fresh parsley into the slow cooker. Cover and cook on LOW for an additional 15 minutes, or until the greens are wilted and tender.
Finish and Serve: Stir in the red wine vinegar to add brightness and depth to the flavors. Serve the soup warm, garnished with Parmesan cheese if desired.

Notes

You can substitute kale for the spinach if preferred, just be sure to remove the tough stems.
Blending part of the soup adds a creamy texture without using cream or dairy, making it lighter yet hearty.
For a spicier version, increase the amount of red pepper flakes to taste.
The soup keeps well in the refrigerator for up to 5 days and freezes nicely for up to 3 months.
Parmesan cheese garnish is optional and can be omitted for a vegan-friendly version.