Slow Cooker Winter Vegetable Soup with Split Red Lentils

BLOGGING OVER THYME
18Ingredients
55Minutes
430Calories

Ingredients

US|METRIC
  • 2 tablespoons extra-virgin olive oil
  • 1 yellow onion (large, diced)
  • 3 celery stalks (diced)
  • 3 medium carrots (trimmed, peeled, and diced)
  • 2 medium zucchini (ends trimmed and chopped into 3/4-inch chunks)
  • 3 yukon gold potatoes (scrubbed and chopped into 3/4-inch cubes)
  • 3/4 cup red lentils (split)
  • 1 cup canned chopped tomatoes (with their juices)
  • 2 pieces parmigiano-reggiano (rind)
  • 2 bay leaves (dried)
  • 4 sprigs fresh thyme
  • 5 cups chicken stock
  • 1 teaspoon sea salt (kosher, plus more)
  • freshly ground black pepper
  • 3 cups savoy cabbage (finely sliced, reserved for later)
  • extra-virgin olive oil (for drizzling)
  • flat leaf parsley (freshly chopped, or basil, for garnishing)
  • parmigiano reggiano cheese (freshly grated, for garnishing)
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    NutritionView More

    430Calories
    Sodium42% DV1000mg
    Fat20% DV13g
    Protein45% DV23g
    Carbs19% DV57g
    Fiber72% DV18g
    Calories430Calories from Fat120
    % DAILY VALUE
    Total Fat13g20%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol10mg3%
    Sodium1000mg42%
    Potassium1700mg49%
    Protein23g45%
    Calories from Fat120
    % DAILY VALUE
    Total Carbohydrate57g19%
    Dietary Fiber18g72%
    Sugars12g24%
    Vitamin A150%
    Vitamin C100%
    Calcium15%
    Iron40%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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