Description
A warm, hearty lentil root veggie soup made effortlessly in a slow cooker. Comforting and budget-friendly, it’s perfect for meal prep and cozy dinners.
Ingredients
Scale
- 1 cup lentils
- 2 carrots, chopped
- 2 parsnips, chopped
- 1 potato, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 1 teaspoon thyme
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
- Optional: Fresh parsley for garnish
Instructions
- Rinse the lentils under cold water and pick out any small stones or debris. Chop the carrots, parsnips, potato, and onion into even pieces. Mince the garlic and measure out the spices and broth.
- In a slow cooker, add the rinsed lentils, chopped carrots, parsnips, diced potato, diced onion, and minced garlic. Pour in the vegetable broth and add the thyme, cumin, and a pinch of salt and pepper. Drizzle with olive oil and stir to combine.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours. The soup is done when the lentils and vegetables are tender.
- Taste and adjust seasoning with more salt and pepper if needed. Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot.
Notes
Pairs well with crusty bread or a simple green salad. Can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1.5–2 cups
- Calories: 330
- Sugar: 6g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg