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Slow Cooker Lentil and Sweet Potato Soup.

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
  • 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

  1. 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.
  2. 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.
  3. 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. 
  4. 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

Print Recipe
Prep Time:10 minutes
Cook Time:6 hours
Total Time:6 hours 10 minutes

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.
Course: Side Dish, Soup
Servings: 6

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