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4 cups unsalted vegetable stock
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4 cups water
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2 cups chopped peeled sweet potato (from 1 sweet potato)
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2 cups sliced carrots (from 3 carrots)
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2 cups chopped peeled russet potato (from 1 potato)
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1 ½ cups dried green lentils
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1 ½ cups chopped yellow onions (from 1 onion)
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1 cup chopped celery (from 2 celery stalks)
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2 tablespoons minced garlic (from 6 garlic cloves)
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4 fresh thyme sprigs
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1 bay leaf
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1 ⅛ teaspoons kosher salt
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1 teaspoon black pepper
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6 tablespoons olive oil
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3 tablespoons apple cider vinegar
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¼ cup chopped fresh flat-leaf parsley
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.
Nutrition Information
207
Calories
30g
Carbohydrates
18g
Protein
330mg
Potassium
10g
Fiber
2g
Sugar
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