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Ingredients
Scale
- 1 medium russet potato or 1 medium sweet potato
- 6 cups chicken broth more if needed
- 4 ribs celery sliced
- 3 carrots sliced
- 1 cup dried green lentils
- 1 teaspoon italian seasoning
- 3 cloves garlic chopped
- salt and black pepper to taste
- 1 (14.5 ounce) can diced tomatoes with juices
- 1 teaspoon red wine vinegar
Instructions
- Peel and dice the potato and place it in a 6-quart slow cooker.
- Pour in the chicken broth, then add the celery, carrots, lentils, Italian seasoning, and garlic. Mix well.
- Cover and cook on HIGH for 4 to 6 hours or LOW for 6 to 8 hours until tender.
- In the last 15 minutes, stir in the diced tomatoes and red wine vinegar, then taste and adjust seasoning with salt and pepper if necessary.
- For a creamier texture, use an immersion blender to pulse the soup a few times.
Notes
Feel free to add extra vegetables such as spinach or kale for added nutrition.
For a vegetarian option, substitute chicken broth with vegetable broth.
If using a regular blender, let the soup cool slightly before blending in batches.
- Prep Time: 10 minutes
- Cook Time: 270 minutes
- Category: Soups
- Method: Slow Cooker
- Cuisine: Homestyle
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 500mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg