This incredibly delicious and simple Slow Cooker Lentil and Sweet Potato Soup is a staple for me any time of year. It contains whole foods like sweet potatoes, green lentils, celery, onions, and garlic. I love how comforting it is and it has such a craveable flavor and consistency. It’s easily my favorite lentil soup ever. Leave the canned soup at the grocery store and make this instead!
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For this recipe you’ll need
Ingredient list
To get started making this recipe, you’ll want to gather these ingredients:
- 1 1/2 cups sweet potatoes, peeled and cut into ½ inch cubes
- 1 cup gold potatoes, peeled and cut into ½ inch cubes
- 1 cup carrots, peeled and sliced thin
- 1 cup celery, sliced thin
- 1 small sweet onion, finely diced
- 3-4 garlic cloves, crushed
- 1 cup cup green lentils, rinsed
- 32 oz vegetable broth or chicken broth
- 1 tsp poultry seasoning
- Parmesan rind piece
- 1/4 cup olive oil
- 1-2 tbsp lemon juice or sherry vinegar
- Sea salt and pepper to taste
- Optional: roughly chopped fresh herbs and grated parmesan cheese
Here’s How To Make My Slow Cooker Lentil and Sweet Potato Soup
Step by Step Instructions
- Place all the ingredients except lemon juice (or sherry vinegar) and olive oil in the slow cooker and cook on high for 5-6 hours or low for 7-8 hours or until lentils and potatoes are tender.
- Next, remove the parmesan rind and discard. Add a ⅓ of the soup to a blender along with the olive oil and blend it on low until the soup has a creamy, thickened consistency.
- Add the blended soup back to the slow cooker and stir to combine.Squeeze in the lemon juice or add sherry vinegar and stir to combine. Season to taste with sea salt and pepper.
- Optional: add in roughly chopped fresh herbs at the end.Serve hot with freshly grated parmesan and crusty bread.
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Slow Cooker Lentil and Sweet Potato Soup
Equipment
- Slow Cooker
Ingredients
- 1 1/2 cups sweet potatoes, peeled and cut into ½ inch cubes
- 1 cup gold potatoes, peeled and cut into ½ inch cubes
- 1 cup carrots, peeled and sliced thin
- 1 cup celery, sliced thin
- 1 small sweet onion, finely diced
- 3-4 garlic cloves, crushed
- 1 cup cup green lentils, rinsed
- 32 oz vegetable broth or chicken broth
- 1 tsp poultry seasoning
- Parmesan rind piece
- 1/4 cup olive oil
- 1-2 tbsp lemon juice or sherry vinegar
- Sea salt and pepper to taste
- Optional: roughly chopped fresh herbs and grated parmesan cheese
Instructions
- Place all the ingredients except lemon juice (or sherry vinegar) and olive oil in the slow cooker and cook on high for 5-6 hours or low for 7-8 hours or until lentils and potatoes are tender.
- Next, remove the parmesan rind and discard. Add a ⅓ of the soup to a blender along with the olive oil and blend it on low until the soup has a creamy, thickened consistency.
- Add the blended soup back to the slow cooker and stir to combine.Squeeze in the lemon juice or add sherry vinegar and stir to combine. Season to taste with sea salt and pepper.
- Optional: add in roughly chopped fresh herbs at the end.Serve hot with freshly grated parmesan and crusty bread.
Will this be good without the Parmesan rind? I couldn’t find one
Absolutely! You can leave it out or add in a little bit of parmesan.
Hi Elizabeth. I am a new subscriber to the channel. I found it by accident and am so grateful. I’ve been telling all my coworkers about you. Absolutely love what you are doing. I’ve been an RN for 31 years and have seen the health decline right in front of me. Tried the soup for first time yesterday. It was delicious. My family loved it. My eighteen year old who is not a big vegetable consumer, ate two bowls. Highly recommend. Please continue bringing the great recipes and I’ll keep spreading the word. May God bless you and you’re family.
Excellent soup! So yummy and easy to prep and just let the slow cooker do the work. Adding to my favourites. I did leave out the rind and just added grated cheese on top when serving.
So easy and soooo good !
Can I use yellow lentils instead of green lentils?
Actually I wouldn’t recommend it. Green lentils hold their shape when you cook them and yellow lentils tend to turn mushy. I’d stick with green for the best texture. I hope you try it!