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Slow Cooker Winter Vegetable Soup with Split Red Lentils

Slow Cooker Winter Vegetable Soup with Split Red LentilsSlow Cooker Winter Vegetable Soup with Split Red LentilsSlow Cooker Winter Vegetable Soup with Split Red LentilsSlow Cooker Winter Vegetable Soup with Split Red Lentils

Hearty slow cooker winter vegetable soup with split red lentils. This healthy slow cooker soup recipe is packed with vegetables, red split lentils, and finished with a drizzle of olive oil, chopped parsley, and parmigiano-reggiano cheese! Naturally gluten free (and vegetarian friendly: substitute vegetable broth in place of regular chicken broth).

Recipe by Laura / A Beautiful Plate on December 9, 2015

Prep time: PT20M

Cook time: PT360M

Total time: PT380M

Rating

4.47 stars (294 reviews)

Keywords

cabbage, carrot, lentils, slow cooker, winter minestrone, winter vegetable soup, zucchini

Ingredients

Categories

Cuisine

Steps

  1. If you own a stovetop-safe slow cooker insert: Heat the olive oil in the insert over medium heat on the stove. Add the onion and celery and saute until tender, 5 to 7 minutes, before transferring to the slow cooker and continuing with the instructions below.
  2. If you do not own a slow cooker with a stovetop-safe insert (or wish to skip step one): Place the insert on the slow-cooker base (this recipe will fit a 4-quart capacity slow cooker). Add the olive oil, onion, celery, carrot, zucchini, potatoes, split red lentils, chopped tomatoes, parmigiano rind, bay leaves, thyme, chicken stock, kosher salt, and black pepper. Stir together. Cook on the high heat setting for 4 to 6 hours, or until the red lentils are tender (or alternatively, cook on the low heat setting for 8-10 hours).
  3. In the last hour of cook time (or 2 hours, if you are cooking over the low heat setting), add the thinly sliced cabbage. Remove and discard the dried bay leaves, parmesan rinds, and any tough thyme sprigs. Adjust the seasoning to taste salt and pepper – you will most likely need to be liberal on the salt for this soup.
  4. Serve the soup and top each serving with a drizzle of extra virgin olive oil, a sprinkling of freshly chopped parsley, and freshly grated parmigiano-reggiano cheese.

Nutitrion

  1. Serving Size: 1 serving
  2. Calories: 308 kcal
  3. Carbohydrates: 43 g
  4. Protein: 14 g
  5. Fat: 11 g
  6. Saturated Fat: 2 g
  7. Cholesterol: 8 mg
  8. Sodium: 819 mg
  9. Sugar: 9 g
  10. Unsaturated Fat: 8 g

Reviews