Slow Cooker Lentil Soup


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A hearty and creamy Slow Cooker Vegetable Lentil Stew made with squash, potatoes, carrots, celery, and lentils.
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Slow Cooker Lentil Soup
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What you need:

  • 2 cups butternut squash, peeled and cubed
  • 2 cups carrots, chopped
  • 2 cups red potatoes, chopped
  • 2 cups celery, chopped
  • 1.5 cups dry lentils
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 8 cups vegetable broth
  • 2 tsp herbs de provence
  • 1 tsp salt (more to taste)
  • 1 tsp. smoked paprika
  • 2 tbsp. olive oil
  • 4 cups spinach
  • 1/2 cup parsley
  • Salt and pepper
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Step 1 Add the butternut squash, carrots, potatoes, celery, lentils, onion, garlic, vegetable broth, herbs de provence, paprika, and salt to the slow cooker. Cook on on low for 7-8 hours.
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Step 2 Add about one third of the soup to a blender along with the olive oil. Blend until smooth and add back to slow cooker.
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Step 3 Add the spinach and parsley. Let cook for 5-10 more minutes until spinach wilts. Season with salt and pepper.
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Step 4 Store in the fridge for 4-5 days or freeze for up to 3 months in an airtight container.
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We hope you enjoy this delicious Slow Cooker Lentil Soup recipe.
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