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.
slow cooker lentil carrot potato soup
Slow-Cooker Lentil, Carrot & Potato Soup
Ingredient
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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
Instructions
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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.
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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.