LENTIL SOUP WITH POTATOES AND CARROTS RECIPES

SLOW-COOKER LENTIL, CARROT & POTATO SOUP RECIPE | EATINGWELL

Slow-Cooker Lentil, Carrot & Potato Soup Recipe | EatingWell image

Puréeing some of the lentil-vegetable mixture, and then combining it with the remaining vegetables and lentils gives the soup a texture that satisfies those who love a creamy soup and those who prefer it chunky. Serve this slow-cooker lentil soup with crackers.

Provided by Cooking Light

Categories Slow-Cooker & Crock Pot Soup & Stew Recipes

Total Time 7 hours 30 minutes

Number Of Ingredients 16

Ingredients

4 cups unsalted vegetable stock
4 cups water
2 cups chopped peeled sweet potato (from 1 sweet potato)
2 cups sliced carrots (from 3 carrots)
2 cups chopped peeled russet potato (from 1 potato)
1?½ cups dried green lentils
1?½ cups chopped yellow onions (from 1 onion)
1 cup chopped celery (from 2 celery stalks)
2 tablespoons minced garlic (from 6 garlic cloves)
4 fresh thyme sprigs
1 bay leaf
1?? teaspoons kosher salt
1 teaspoon black pepper
6 tablespoons olive oil
3 tablespoons apple cider vinegar
¼ cup chopped fresh flat-leaf parsley

Steps:

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.

Nutrition Facts : Calories 303 calories, CarbohydrateContent 43 g, FatContent 11 g, FiberContent 9 g, ProteinContent 11 g, SaturatedFatContent 1 g, SodiumContent 450 mg, SugarContent 5 g

RUTH'S RED LENTIL AND POTATO SOUP | ALLRECIPES

Ruth's Red Lentil and Potato Soup | Allrecipes image

I made up this recipe one chilly weeknight to stave off a cold. I was surprised at how delicious the soup was! The file powder makes it nice and thick, but it may be left out. A warm loaf of sourdough bread is all you need to complete your meal!

Provided by RUTH GOOCH

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 12 servings

Number Of Ingredients 17

Ingredients

2 tablespoons unsalted butter
1 large sweet onion, chopped
4 stalks celery, chopped
4 medium red potatoes, chopped
1 carrot, chopped
3 cloves garlic
¼ teaspoon ground allspice
¼ teaspoon cumin seeds
¼ teaspoon cayenne pepper
? teaspoon ground cloves
1 dash pepper
1 quart vegetable broth
1?½ cups dry red lentils
2 cups water
1 cup roughly chopped kale
¼ cup chopped fresh cilantro
1 teaspoon file powder

Steps:

Melt the butter in a large saucepan over medium heat. Stir in the onion and celery. Cook until tender. Mix in the potatoes, carrot, and garlic. Continue to cook and stir about 5 minutes, until the potatoes are well coated with butter. Season the mixture with allspice, cumin, cayenne pepper, cloves, and pepper.
Pour in the vegetable broth, and mix in the lentils. Add water, increasing the amount as necessary to cover all ingredients. Bring to a boil, reduce heat, and stir in the kale. Cook, stirring occasionally, 35 to 45 minutes, until the lentils are tender. Mix in the cilantro and file powder. Continue cooking about 5 minutes, or to desired thickness.

Nutrition Facts : Calories 163.8 calories, CarbohydrateContent 29 g, CholesterolContent 5.1 mg, FatContent 2.5 g, FiberContent 6.9 g, ProteinContent 7.4 g, SaturatedFatContent 1.3 g, SodiumContent 171.9 mg, SugarContent 3.6 g

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