Hearty Lentil Root Vegetable Soup
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 1 cup dried brown lentils, rinsed
- 3 carrots, peeled and diced
- 2 parsnips, peeled and diced
- 1 large sweet potato, peeled and cubed
- 1 onion, diced
- 4 cups vegetable broth
- 2 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and black pepper to taste
Instructions
- Place the lentils, carrots, parsnips, sweet potato, onion, and garlic into the slow cooker.
- Add the vegetable broth, rosemary, bay leaf, salt, and pepper.
- Stir everything together until the ingredients are evenly distributed.
- Cover and cook on low for 7 to 8 hours until the lentils and vegetables are tender.
- Remove the bay leaf and give the soup a quick stir before serving.
Notes
If the soup thickens too much after cooking, stir in a splash of extra broth when reheating. Dried rosemary works best here since fresh herbs can lose flavor over long cooking times. Leftovers keep well in the fridge for three days and reheat easily on the stovetop.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board