Slow Cooker Lentil Soup

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!

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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.

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It all starts with some delicious veggies: butternut squash, carrots, and Russet potatoes.

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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!

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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.

immersion-blender

I typically like to blend until everything is completely smooth. It’s completely your choice though! No wrong answers here.

puree-soup

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!

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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!

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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.

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Slow-Cooker-Lentil-Soup

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

For garnish:
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.

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