Slow Cooker (or not) Lentil Vegetable Soup
with green beans / turnips / rustic bread
It just doesn't get much more comforting than a bowl of rich, herby lentil soup. Our version features loads of vegetables and a splash of vinegar for a bright finish.
Smarts: Remember that soup is mostly water, so check it several times during cooking and add salt as needed.
Cooking methods: This recipe includes instructions for using the slow cooker or stovetop. Select your preferred method.
Ingredients
- Carrots - 6 oz , chopped
- Celery - 2 stalks , thinly sliced
- Onions, medium - 1 , chopped
- Garlic - 2 cloves , chopped
- Turnips - 6 oz , peeled and chopped
- Green beans, frozen - 8 oz , defrosted
- Oil, cooking - 1 Tbsp
- Tomato paste - 1 Tbsp
- Oregano, dried - 1 tsp
- Paprika - 1/2 tsp
- Lentils, French or green, uncooked - 2/3 cup
- Bay leaves - 1
- Thyme, fresh - 2 sprigs
- Tomatoes, diced (14 oz / 397 g) - 1 can
- Stock, any type - 6 cups
- Vinegar, apple cider - 1 Tbsp
- Bread or rolls, any rustic type - for serving
Choose Cooking Method
Prep
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Carrots / Celery / Onions / Garlic / Turnips - Prep as directed. Store carrots, celery, and onions in one container. Store garlic and turnips together in a different container. (Can be done up to 5 days ahead)
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Green beans - Defrost. Use cut green beans or trim into bite-sized pieces. (Can be done 1 day ahead)
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Saute vegetables - Heat a Dutch oven with cooking oil over medium heat. Add carrots, celery, and onions to heated oil along with a pinch of salt. Saute until vegetables begin to soften, 5 to 6 minutes. Add garlic and turnips and continue cooking for another 3 to 4 minutes. (Can be done up to 5 days ahead)
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Slow cook soup - In the bowl of a slow cooker, combine carrots, celery, onions, garlic, turnips, tomato paste, oregano, paprika, lentils, bay leaves, thyme sprigs, tomatoes (with their juices), and stock, along with a big pinch of salt. Cover and cook for 6 to 8 hours on low or 4 to 5 hours on high. Add green beans during the last hour of cooking, or add them before serving and cook for an additional 30 to 60 minutes or until beans are tender. (Can be done up to 5 days ahead)
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Make
-
Remove and discard bay leaves and thyme sprigs. Stir in vinegar and season to taste with some additional salt and pepper.
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Ladle hot soup into serving bowls. Serve with rustic bread on the side. Enjoy!
Prep
-
Carrots / Celery / Onions / Garlic / Turnips - Prep as directed. Store carrots, celery, and onions in one container. Store garlic and turnips together in a different container. (Can be done up to 5 days ahead)
-
Green beans - Defrost. Use cut green beans or trim into bite-sized pieces. (Can be done 1 day ahead)
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
-
Heat a Dutch oven with cooking oil over medium heat. Add carrots, celery, and onions to heated oil along with a pinch of salt. Saute until vegetables begin to soften, 5 to 6 minutes.
-
Add garlic and turnips and continue cooking for another 3 to 4 minutes.
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Stir in tomato paste, oregano, and paprika and continue cooking until evenly combined, 1 to 2 minutes more.
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Add lentils, bay leaves, thyme sprigs, tomatoes (with their juices), green beans, and stock to the pan, along with another big pinch of salt. Bring to a simmer and reduce heat to low. Cover the pan and let the soup simmer until vegetables and lentils are tender, 18 to 22 minutes.
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Remove pan from heat. Remove and discard bay leaves and thyme sprigs. Stir in vinegar and season to taste with some additional salt and pepper.
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Ladle hot soup into serving bowls. Serve with rustic bread on the side. Enjoy!
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