Slow Cooker Lentil Soup
This Slow Cooker Lentil Soup is the perfect fall or winter treat. Just dump everything into your slow cooker and let it do the work for you!
Ingredients
For the 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 the Garnish:
- Kale leaves chopped
- Flat-leaf parsley chopped
- Extra-virgin olive oil
- Red wine vinegar
- Parmesan cheese grated
Instructions
- 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.
Nutrition
Serving: 1gCalories: 234kcalCarbohydrates: 45gProtein: 13gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 1446mgPotassium: 800mgFiber: 16gSugar: 6gVitamin A: 9359IUVitamin C: 13mgCalcium: 79mgIron: 5mg
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.
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