Description
This Slow Cooker Lentil and Sweet Potato Soup is hearty, cozy, and packed with vegetables for an easy make-ahead comfort meal.
Ingredients
- 1 1/2 cups sweet potatoes, peeled and cut into 1/2 inch cubes
- 1 cup gold potatoes, peeled and cut into 1/2 inch cubes
- 1 cup carrots, thinly sliced
- 1 cup celery, thinly sliced
- 1 small sweet onion, finely diced
- 4 garlic cloves, minced
- 1 cup green lentils, rinsed
- 4 cups vegetable broth
- 1 teaspoon poultry seasoning
- 1/4 teaspoon dried thyme
- 1/4 cup olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- Grated parmesan cheese for serving
Instructions
- Add the sweet potatoes, gold potatoes, carrots, celery, onion, garlic, lentils, vegetable broth, poultry seasoning, thyme, salt, and black pepper to a slow cooker.
- Stir everything together until evenly combined.
- Cover and cook on high for 5 to 6 hours or on low for 7 to 8 hours until the lentils and potatoes are tender.
- Carefully transfer about one third of the soup to a blender.
- Add the olive oil to the blender and blend on low speed until smooth and creamy.
- Pour the blended soup back into the slow cooker and stir well to combine.
- Stir in the fresh lemon juice and chopped parsley.
- Taste and adjust seasoning with additional salt and black pepper if needed.
- Ladle the soup into bowls and top with grated parmesan cheese before serving.
Notes
- Blending a portion of the soup creates a naturally creamy texture while keeping plenty of hearty vegetables in every bowl.
- Prep Time: 10 min
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American