Name: Winter Vegetable Soup With Split Red Lentils Recipe
Total time: 380 min
Yield: 4
Cuisine: American

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Vitamin B1

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Vitamin B6

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Vitamin B12

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Healthy hearty slow cooker winter vegetable soup with split red lentils. This comforting vegetable soup recipe is prepared in a slow cooker or crockpot

How to make Winter Vegetable Soup With Split Red Lentils Recipe

A Beautiful Plate

Crawler

American

<p>Healthy hearty slow cooker winter vegetable soup with split red lentils. This comforting vegetable soup recipe is prepared in a slow cooker or crockpot</p>

Non Vegetarian

Extra virgin olive oil

Large yellow onion diced

Celery stalks diced

Medium carrots trimmed,  peeled,  and diced

2 medium zucchini ends trimmed and chopped into a chunks

3 small yukon gold potatoes scrubbed and chopped into a cubes

A split red lentils

Canned chopped tomatoes with their juices

Parmigiano reggiano rind

Dried bay leaves

Fresh thyme

Low sodium chicken stock or vegetable broth

Diamond crystal kosher sea salt plus more to taste

Freshly ground black pepper

Finely sliced savoy cabbage reserved for later

Extra virgin olive oil for drizzling

Freshly chopped flat leaf parsley or basil,  for garnishing

Freshly grated parmigiano reggiano cheese

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 andsaute until tender, 5 to 7minutes, before transferring to the slow cooker and continuing with the instructions below.

step 1

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).

step 2

In the last hour of cook time (or 2 hours, if you are cooking over the low heat setting), addthe thinly sliced cabbage. Remove and discard the dried bay leaves 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.

step 3

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.

step 4