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Vegetarian Lentil and Sweet Potato Soup
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1 cup dried brown lentils, rinsed
  • 2 medium sweet potatoes, peeled and cut into 1-inch pieces
  • 1 medium yellow onion, diced
  • 2 medium carrots, sliced
  • 4 cups vegetable broth
  • 1 (14.5-ounce) can diced tomatoes
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley, for serving

Instructions
 

  • Place the rinsed lentils, sweet potato pieces, diced onion, and sliced carrots into the slow cooker.
  • Add the vegetable broth, diced tomatoes with their juice, and minced garlic.
  • Sprinkle in the cumin, smoked paprika, thyme, salt, and black pepper.
  • Stir everything once to combine, then cover and cook on low for 7 to 8 hours or on high for 4 hours.
  • Taste and adjust salt or pepper if needed. Ladle into bowls and top each serving with a sprinkle of fresh parsley.

Notes

If the soup thickens too much after sitting, stir in a splash of extra broth when reheating. The parsley adds a fresh note that balances the earthy lentils, but dried thyme can be swapped for oregano if that is what you have on hand. Leftovers keep in the fridge for three days and freeze well for up to two months.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board