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.