February 04, 2015

slow cooker sweet potato lentil soup

I promised more slow cooker recipes and here you go.  It is so satisfying to throw ingredients together, come back 5 hours later, and dinner is ready.  Plus, it leaves your house smelling so homey and delicious!  

This soup is everything that soup should be during the winter.  It is reminiscent of my childhood days when my mom would make stew and let it cook all day.  We would come in from playing, chilled to the bone, and all come around the table as a family with warm stew and fresh bread.  Plus, this soup is healthy since it's chocked full of lentils, sweet potatoes, and other veggies.  I served it with grilled cheese but it would also be wonderful with a crusty baguette.  

Servings 6-8
Total Time 5+ hours

  • 4 large carrots, sliced
  • 4 stalks celery, sliced
  • 1 onion, chopped
  • 2 large sweet potatoes, peeled and cubed
  • 1 teaspoon minced fresh rosemary
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 4 garlic cloves, minced
  • 1, 15-oz can diced tomatoes
  • 64 oz vegetable broth
  • 2 teaspoons course salt (or to taste)
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups green lentils


1.  Combine all ingredients, except the lentils, in a slow cooker.  Turn heat on low and cook for 10 hours (or high for 5 hours), adding a little more broth at the end if soup seems too thick for your preference. 

2.  During the last 2 hours of cooking (or 1 hour if using high) add the lentils.

3.  Ladle into bowls and enjoy!!!