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Prep Time:30 minsAdditional Time:7 hrsTotal Time:7 hrs 30 minsServings:8Yield:8 servingsJump to Nutrition Facts
Prep Time:30 minsAdditional Time:7 hrsTotal Time:7 hrs 30 minsServings:8Yield:8 servings
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:7 hrs
Additional Time:
7 hrs
Total Time:7 hrs 30 mins
Total Time:
7 hrs 30 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4cupsunsalted vegetable stock4cupswater2cupschopped peeled sweet potato (from 1 sweet potato)2cupssliced carrots (from 3 carrots)2cupschopped peeled russet potato (from 1 potato)1 ½cupsdried green lentils1 ½cupschopped yellow onions (from 1 onion)1cupchopped celery (from 2 celery stalks)2tablespoonsminced garlic (from 6 garlic cloves)4fresh thyme sprigs1bay leaf1 ⅛teaspoonskosher salt1teaspoonblack pepper6tablespoonsolive oil3tablespoonsapple cider vinegar¼cupchopped fresh flat-leaf parsley
Cook Mode(Keep screen awake)
Ingredients
4cupsunsalted vegetable stock
4cupswater
2cupschopped peeled sweet potato (from 1 sweet potato)
2cupssliced carrots (from 3 carrots)
2cupschopped peeled russet potato (from 1 potato)
1 ½cupsdried green lentils
1 ½cupschopped yellow onions (from 1 onion)
1cupchopped celery (from 2 celery stalks)
2tablespoonsminced garlic (from 6 garlic cloves)
4fresh thyme sprigs
1bay leaf
1 ⅛teaspoonskosher salt
1teaspoonblack pepper
6tablespoonsolive oil
3tablespoonsapple cider vinegar
¼cupchopped fresh flat-leaf parsley
DirectionsStir 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.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.TipsMulticooker Directions: In Step 1, stir together the stock, water, sweet potato, carrots, russet potato, lentils, onions, celery, garlic, thyme sprigs, bay leaf, salt, and pepper in the inner pot of a 6-quart multicooker. Lock the lid; turn Pressure Valve to “Venting.” Cook on SLOW COOK [Normal] until the vegetables and lentils are tender, about 8 hours. Remove and discard the thyme sprigs and bay leaf. Turn off the cooker. Complete Step 2.Originally appeared: Everyday Slow Cooker
Directions
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.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.TipsMulticooker Directions: In Step 1, stir together the stock, water, sweet potato, carrots, russet potato, lentils, onions, celery, garlic, thyme sprigs, bay leaf, salt, and pepper in the inner pot of a 6-quart multicooker. Lock the lid; turn Pressure Valve to “Venting.” Cook on SLOW COOK [Normal] until the vegetables and lentils are tender, about 8 hours. Remove and discard the thyme sprigs and bay leaf. Turn off the cooker. Complete Step 2.
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.
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.
Tips
Multicooker Directions: In Step 1, stir together the stock, water, sweet potato, carrots, russet potato, lentils, onions, celery, garlic, thyme sprigs, bay leaf, salt, and pepper in the inner pot of a 6-quart multicooker. Lock the lid; turn Pressure Valve to “Venting.” Cook on SLOW COOK [Normal] until the vegetables and lentils are tender, about 8 hours. Remove and discard the thyme sprigs and bay leaf. Turn off the cooker. Complete Step 2.
Originally appeared: Everyday Slow Cooker
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Nutrition Facts(per serving)303Calories11gFat43gCarbs11gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
