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Why You'll Love This slow cooker lentil and root vegetable soup for busy weeknights
- Easy to Prepare: This recipe is a breeze to prepare, with just a few simple steps and minimal chopping required.
- Slow Cooker Convenience: The slow cooker does all the work for you, allowing you to come home to a delicious, ready-to-eat meal.
- Nourishing and Healthy: This soup is packed with nutrients from the lentils, vegetables, and aromatic spices, making it a great option for a healthy weeknight dinner.
- Customizable: Feel free to add your favorite vegetables or spices to make the recipe your own.
- Make-Ahead Friendly: You can prepare this recipe up to 2 days in advance, making it perfect for meal prep or busy weeknights.
- Freezer-Friendly: This soup freezes beautifully, allowing you to enjoy it for months to come.
- Budget-Friendly: This recipe is very budget-friendly, as it uses affordable ingredients and makes a large batch of soup.
- Delicious and Comforting: The combination of lentils, vegetables, and aromatic spices creates a delicious and comforting soup that's perfect for chilly evenings.
Ingredient Breakdown
The key ingredients in this recipe are the lentils, onions, carrots, celery, garlic, and vegetable broth. The lentils provide a boost of protein and fiber, while the onions, carrots, and celery add natural sweetness and texture. The garlic adds a pungent flavor, while the vegetable broth helps to bring all the flavors together. You can use either green or brown lentils for this recipe, but keep in mind that green lentils will hold their shape better. For the vegetable broth, you can use a store-bought version or make your own by simmering vegetables and aromatics in water.
How to Make slow cooker lentil and root vegetable soup for busy weeknights
Chop the onions, carrots, and celery into bite-sized pieces. You can use a food processor to speed up the process, but be careful not to overprocess the vegetables.
Mince the garlic using a garlic press or a microplane. Be careful not to overmince the garlic, as it can become bitter.
Heat a tablespoon of olive oil in a large skillet over medium heat. Add the chopped onions, carrots, and celery, and cook until they're tender and lightly browned. Add the minced garlic and cook for an additional minute.
Add the lentils, vegetable broth, and sautéed aromatics to the slow cooker. Stir to combine, then cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Once the soup is cooked, season it with salt and pepper to taste. Serve hot, garnished with chopped fresh herbs or a dollop of yogurt, if desired.
Let the soup cool, then transfer it to an airtight container and refrigerate for up to 5 days or freeze for up to 3 months. Reheat the soup over low heat, adding a splash of water if needed to achieve the desired consistency.
Tips for Perfect Results
For this recipe, you can use either green or brown lentils. Green lentils will hold their shape better, while brown lentils will break down and become creamy. Choose the type that suits your preference.
The vegetables should be tender but still crisp. If you overcook them, they'll become mushy and unappetizing. Check the soup regularly and adjust the cooking time as needed.
The sautéed aromatics add a depth of flavor to the soup that's hard to replicate with just vegetables and broth. Take the time to sauté the onions, carrots, and celery, and you'll be rewarded with a rich and satisfying soup.
This recipe is a great base for experimentation. Try adding different spices and herbs to create unique flavor profiles. Some options include cumin, coriander, paprika, and thyme.
The broth is the foundation of the soup, so use a high-quality broth that's low in sodium and made with wholesome ingredients. You can use store-bought broth or make your own by simmering vegetables and aromatics in water.
After cooking, let the soup rest for 10-15 minutes before serving. This allows the flavors to meld together and the soup to cool slightly, making it easier to serve and enjoy.
A sprinkle of fresh herbs can add a bright, fresh flavor to the soup. Try using parsley, basil, or cilantro to add a pop of color and flavor.
A warm, crusty bread is the perfect accompaniment to this soup. Try serving it with a side of whole grain bread or a crusty baguette for a satisfying and filling meal.
Common Mistakes to Avoid
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Overcooking the Lentils:
Fix: Check the lentils regularly and adjust the cooking time as needed. If you overcook the lentils, they'll become mushy and unappetizing.
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Not Sautéing the Aromatics:
Fix: Take the time to sauté the onions, carrots, and celery, as this step adds a depth of flavor to the soup that's hard to replicate with just vegetables and broth.
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Using Low-Quality Broth:
Fix: Use a high-quality broth that's low in sodium and made with wholesome ingredients. You can use store-bought broth or make your own by simmering vegetables and aromatics in water.
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Not Letting it Rest:
Fix: Let the soup rest for 10-15 minutes before serving, as this allows the flavors to meld together and the soup to cool slightly, making it easier to serve and enjoy.
Variations & Substitutions
Add some diced jalapeños or red pepper flakes to give the soup a spicy kick.
Add some heavy cream or coconut cream to give the soup a rich and creamy texture.
Add some smoked paprika or chipotle peppers to give the soup a smoky flavor.
Replace the chicken broth with a vegan broth and omit any animal products to make the soup vegan-friendly.
Add some fresh herbs like parsley, basil, or cilantro to give the soup a bright and fresh flavor.
Replace the wheat-based broth with a gluten-free broth and omit any gluten-containing ingredients to make the soup gluten-free.
Storage & Make-Ahead
Let the soup cool, then transfer it to an airtight container and store at room temperature for up to 2 hours.
Let the soup cool, then transfer it to an airtight container and refrigerate for up to 5 days. Reheat the soup over low heat, adding a splash of water if needed to achieve the desired consistency.
Let the soup cool, then transfer it to an airtight container or freezer bag and freeze for up to 3 months. Reheat the soup over low heat, adding a splash of water if needed to achieve the desired consistency.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I freeze this soup?
Yes, you can freeze this soup for up to 3 months. Let it cool, then transfer it to an airtight container or freezer bag and freeze. Reheat the soup over low heat, adding a splash of water if needed to achieve the desired consistency.
What type of lentils should I use?
You can use either green or brown lentils for this recipe. Green lentils will hold their shape better, while brown lentils will break down and become creamy. Choose the type that suits your preference.
Can I make this in a Instant Pot?
Yes, you can make this recipe in an Instant Pot. Simply sauté the aromatics, add the lentils and broth, and cook on high pressure for 20-25 minutes. Let the pressure release naturally, then season and serve.
Is this recipe vegan?
This recipe is not vegan, as it uses chicken broth. However, you can easily make it vegan by replacing the chicken broth with a vegan broth and omitting any animal products.
Can I add other vegetables to this soup?
Yes, you can add other vegetables to this soup. Some options include diced bell peppers, chopped kale, or sliced mushrooms. Simply add them to the pot along with the other ingredients and cook until they're tender.
How long does this soup keep in the fridge?
This soup will keep in the fridge for up to 5 days. Simply store it in an airtight container and reheat it over low heat, adding a splash of water if needed to achieve the desired consistency.
Can I make this soup in a slow cooker?
Yes, you can make this soup in a slow cooker. Simply sauté the aromatics, add the lentils and broth, and cook on low for 6-8 hours or high for 3-4 hours.
slow cooker lentil and root vegetable soup for busy weeknights
Ingredients
- 1 cup brown or green lentils, rinsed and drained
- 2 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Step 1: Prepare the ingredients. Rinse the lentils and drain them. Peel and chop the carrots and potatoes. Chop the onion and mince the garlic.
- Step 2: Heat the oil in the slow cooker. Add the olive oil to the slow cooker and heat it on high for 10 minutes.
- Step 3: Sauté the onion and garlic. Add the chopped onion and minced garlic to the slow cooker and sauté until the onion is translucent.
- Step 4: Add the lentils, carrots, potatoes, and broth. Add the lentils, chopped carrots, chopped potatoes, vegetable broth, diced tomatoes, thyme, salt, and pepper to the slow cooker. Stir to combine.
- Step 5: Cook the soup. Cook the soup on low for 6 hours or on high for 3 hours.
- Step 6: Season and serve. Season the soup with salt and pepper to taste. Serve hot, garnished with chopped fresh herbs if desired.
Recipe Notes
- Storage tip: Let the soup cool, then refrigerate or freeze it for later use.
- Make ahead: Prepare the ingredients and cook the soup up to a day in advance.
- Substitution: Use red or yellow lentils instead of brown or green lentils if desired.
- Pro tip: For a creamier soup, add 1/4 cup heavy cream or half-and-half towards the end of cooking time.
