slow cooker lentil carrot and potato soup
Slow Cooker
Slow Cooker Lentil Carrot & Potato Soup
Puréeing some of the lentil-vegetable mixture, and then combining it with the remaining vegetables and lentils gives the soup a texture that satisfies those who love a creamy soup and those who prefer it chunky. Serve this slow-cooker lentil soup with crackers.
Ingredients:
- 4 cups unsalted vegetable stock
- 4 cups water
- 2 cups chopped peeled sweet potato (from 1 sweet potato)
- 2 cups sliced carrots (from 3 carrots)
- 2 cups chopped peeled russet potato (from 1 potato)
- 1 ½ cups dried green lentils
- 1 ½ cups chopped yellow onions (from 1 onion)
- 1 cup chopped celery (from 2 celery stalks)
- 2 tablespoons minced garlic (from 6 garlic cloves)
- 4 fresh thyme sprigs
- 1 bay leaf
- 1 ⅛ teaspoons kosher salt
- 1 teaspoon black pepper
- 6 tablespoons olive oil
- 3 tablespoons apple cider vinegar
- ¼ cup chopped fresh flat-leaf parsley
Directions:
- Stir together the stock, water, sweet potato, carrots, russet potato, lentils, onions, celery, garlic, thyme sprigs, bay leaf, salt, and pepper in a 5- to 6-quart slow cooker. Cover and cook on LOW until the vegetables and lentils are tender, 7 to 8 hours. Remove and discard the thyme sprigs and bay leaf.
- Place the oil and 4 cups of the soup in a blender. Remove the center piece of the blender lid (to allow steam to escape); secure the blender lid on the blender. Place a clean towel over the opening in the lid (to avoid splatters). Process until smooth. Return the pureed soup to the slow cooker; stir in the vinegar. Ladle the soup into bowls, and sprinkle evenly with the parsley.
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