Rule #162: Good things come to those who wait.
I’ve been working on this little gem for a while now, and I’m so happy to finally be sharing it with y’all! It’s my Slow Cooker Lentil Soup! It’s full of delicious flavor with a ton of veggies to boot. The best part about it is that it’s a dump-and-go things of beauty. Just throw everything into the slow cooker and call it done!
I don’t know about you, but the fall and winter are all about Slow Cooker Comfort Food like soups, stews, and roasts. This Slow Cooker Lentil Soup is no exception.
It all starts with some delicious veggies: butternut squash, carrots, and Russet potatoes.
I buy the already peeled and chopped butternut squash and peeled baby carrots. It just makes life a little easier that way! Open the bag and throw it in!
Like I said before, this is a dump-and-go recipe! Throw all of the ingredients into your slow cooker and cook on high for 6 hours or low for 8. Then, when you’re ready to rumble, either use an immersion blender like this one or transfer some of the soup to a blender. (If you’re using a blender, be sure to allow the steam to vent through the top so it doesn’t explode all over your kitchen.) Blend to your desired texture.
I typically like to blend until everything is completely smooth. It’s completely your choice though! No wrong answers here.
I like to garnish ours with some chopped kale and parsley, plus a drizzle of olive oil, a splash of red wine vinegar, and (eh hem) just a little Parmesan cheese. You can also serve it with some yummy crusty bread on the side if that’s your jam!
There’s nothing quite like hearty, healthy bowl of soup that’s both delicious and easy to make. We also are really loving this Creamy Slow Cooker Butternut Squash Soup, too!
This recipe makes 10 servings each coming in at 200 calories each with 0g fat, 19g protein, and 28g net carbs. Plus, the leftovers will last for about 6 months in the freezer! So, make a batch, eat some now, and save some for later.
Slow Cooker Lentil Soup
10 oz. butternut squash, peeled and cubed (about 1¾ cups)
12 oz. carrots, peeled and chopped (I use a 12 oz. bag of petite, peeled baby carrots)
2 cups Russet potatoes, cut into 1” pieces
3 stalks celery, chopped
1 lb. lentils
1 small yellow onion, diced
5 cloves garlic, minced or pressed
12 cups (3 quarts) vegetable or chicken stock
2 tsp. herbs de provence
1½ tsp. Kosher salt
Kale leaves, chopped
Flat-leaf parsley, chopped
Extra-virgin olive oil
Red wine vinegar
Parmesan cheese, grated
Place all ingredients for the soup in a slow cooker (squash through salt). Stir to combine, cover, and cook on high for 6 hours or low for 8.
Using an immersion blender, blend all ingredients until desired consistency.
OR Carefully transfer some of the soup to a blender (leave the top off or vented to allow heat to escape, cover with a towel). Blend until desired consistency and return back to the slow cooker. Repeat the process until it’s blended to your liking.
Garnish with chopped kale and parsley. Add a splash of olive oil and red wine vinegar. Sprinkle on some Parmesan, and serve.