5.0
(3)
Your folders
Your folders
Export 12 ingredients for grocery delivery
Step 1
Stir together the stock, water, sweet potato, carrots, russet potato, lentils, onions, celery, garlic, thyme sprigs, bay leaf, salt, and pepper in a 5- to 6-quart slow cooker. Cover and cook on LOW until the vegetables and lentils are tender, 7 to 8 hours. Remove and discard the thyme sprigs and bay leaf.
Step 2
Place the oil and 4 cups of the soup in a blender. Remove the center piece of the blender lid (to allow steam to escape); secure the blender lid on the blender. Place a clean towel over the opening in the lid (to avoid splatters). Process until smooth. Return the pureed soup to the slow cooker; stir in the vinegar. Ladle the soup into bowls, and sprinkle evenly with the parsley.
Your folders
allrecipes.com
5.0
(5)
6 hours
Your folders
foodnetwork.com
3.9
(51)
8 hours
Your folders
taste.com.au
4.6
(14)
250 minutes
Your folders
slowcookerfoodie.com
240 minutes
Your folders
showmetheyummy.com
5.0
(45)
240 minutes
Your folders
myrecipes.com
3.0
(3)
Your folders
kitchensanctuary.com
360 minutes
Your folders
ambitiouskitchen.com
4.7
(28)
240 minutes
Your folders
thekitchn.com
4.4
(19)
Your folders
delishknowledge.com
5.0
(1)
4 hours, 30 minutes
Your folders
realfoodwholelife.com
4.9
(52)
240 minutes
Your folders
foodnetwork.com
4.6
(54)
20 minutes
Your folders
sauers.com
5.0
(1)
Your folders
gimmesomeoven.com
4.9
(199)
4 hours, 10 minutes
Your folders
thepioneerwoman.com
5.0
(2)
Your folders
eatingwell.com
4.5
(1)
Your folders
budgetbytes.com
4.4
(34)
480 minutes
Your folders
gimmesomeoven.com
4.8
(251)
4 hours, 10 minutes
Your folders
melissassouthernstylekitchen.com
270 minutes