Chard, Lentil & Potato Slow Cooker Soup Recipe (2024)

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You're going to love this Chard, Lentil, & Potato Slow Cooker Soup. It's filling, easy to make, and totally healthy!

Chard, Lentil & Potato Slow Cooker Soup Recipe (1)

I own a ton of cookbooks, but if I had to choose the one I use the most often in my kitchen, it's Fresh from the Vegetarian Slow CookerChard, Lentil & Potato Slow Cooker Soup Recipe (2) by Robin Robertson. This is my book that has notes scrawled all over the pages and food spatters on the most frequently used recipes. If you're a vegetarian and you own a slow cooker, you should really buy this book!

This recipe is adapted from a kale and lentil soup that's in Fresh from the Vegetarian Slow Cooker.Chard, Lentil & Potato Slow Cooker Soup Recipe (3) It's not super fancy, it's not a show-stopper, but it's a delicious, hearty soup for a chilly fall evening. I replaced the kale with chard—and used a lot more than the original recipe calls for. We love Swiss chard, and if I was buying a whole bunch anyway, why not use it? I even threw in the stems, so nothing goes to waste! I also added some Yukon potatoes to make this soup even more filling, but sweet potatoes or butternut squash would probably be just as tasty.

How to Make Chard, Lentil, & Potato Slow Cooker Soup

Chard, Lentil & Potato Slow Cooker Soup Recipe (4)
  1. Heat oil in a skillet.
  2. Add veggies and cook until softened.
  3. Add veggies and ingredients to slow cooker.
  4. Cook on low for 8 hours.
  5. Season with salt, pepper, and boiled chard leaves.

Full directions for how to make Chard, Lentil, & Potato Slow Cooker Soup are in the printable recipe card below.

Chard, Lentil, & Potato Slow Cooker Soup FAQs

Chard, Lentil & Potato Slow Cooker Soup Recipe (5)

Why do you love this cookbook?

The thing I love about Fresh from the Vegetarian Slow Cooker is that the recipes are mostly unfussy. You might have to sauté some ingredients before putting them in the crockpot. But other than that, things are pretty uncomplicated—which is what I like in a cookbook. I want realistic, everyday meals. I want a cookbook I can use, not one with lots of pretty pictures of recipes that are a such pain to assemble that I'll probably never make.

When I was working full-time and going to library school full-time (yeah, that happened), I worked my way through a good half of the recipes in this cookbook. They were so easy to put together! I could let them cook in the crockpot all day and dinner would be ready when we got home. Without fail, they were all winners. The best part was that there were always leftovers, so we could have them for dinner the next day or freeze them. The only thing easier than a slow cooker meal is a leftover meal! Or stopping at Chipotle on the way home from work. (Yeah, that happened too.)

Chard, Lentil & Potato Slow Cooker Soup Recipe (6)

Can I freeze this soup?

You can easily freeze this soup. Simply let it cool down a bit, pour it into freezer-friendly containers or ziplock bags, and pop it in the freezer until you're ready to eat it again! I recommend separating the soup into serving-size portions so you don't have to thaw all of your frozen soup when you only want to eat one cup.

Recipe

Chard, Lentil & Potato Slow Cooker Soup Recipe (7)

Chard, Lentil, & Potato Slow Cooker Soup

A hearty fall soup adapted from Fresh from the Vegetarian Slow Cooker's Lentil Soup with Ribbons of Kale.

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Prep Time: 20 minutes minutes

Cook Time: 8 hours hours

Total Time: 8 hours hours 20 minutes minutes

Course: Side Dish, Soup

Cuisine: American

Diet: Vegetarian

Keyword: Chard, Lentil & Potato Slow Cooker Soup, fall soup recipe, slow cooker soup

Servings: 6 servings

Calories: 276kcal

Author: Oh My Veggies

Ingredients

  • 1 tbsp olive oil
  • 1 large yellow onion chopped
  • 1 stalk celery sliced
  • 1 large carrot sliced
  • 2 cloves garlic minced
  • 1 large bunch Swiss chard leaves torn into bite-sized pieces and stems sliced
  • 1 cup dried brown lentils picked over and rinsed
  • 4 medium Yukon Gold potatoes cut into 1-inch pieces
  • 6 cups vegetable broth
  • 1 tbsp soy sauce or tamari
  • salt and pepper to taste

US Customary - Metric

Instructions

  • Heat oil in a large skillet over medium heat.

  • Add onion, celery, carrot, garlic, and stems from Swiss chard.

  • Cover and cook until softened, about 8-10 minutes, stirring occasionally.

  • Add cooked vegetable mixture, lentils, potatoes, broth, and soy sauce in a 4- to 6-quart slow cooker.

  • Stir to combine, cover, and cook on low heat for 8 hours.

  • Just before soup is finished cooking, bring a large pot of water to a boil. Place reserved chard leaves in boiling water and cook until tender, about 5 minutes.

  • Drain leaves well and stir into soup. Season with salt and pepper to taste.

Nutrition

Calories: 276kcalCarbohydrates: 50gProtein: 13gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 1119mgPotassium: 954mgFiber: 15gSugar: 5gVitamin A: 2713IUVitamin C: 29mgCalcium: 50mgIron: 4mg

Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!

There are affiliate links in this post, so if you click through and buy Fresh from the Vegetarian Slow Cooker, I'll get a few cents out of the deal. I promise not to spend it all in one place!

Chard, Lentil & Potato Slow Cooker Soup Recipe (2024)

FAQs

Do I have to cook lentils before adding to soup? ›

Do you cook lentils before adding to soup? Nope! Dried lentils cook in 35 minutes in the soup, and there's no need to soak them either!

Does soup taste better in slow cooker? ›

That's because the low, slow style of cooking lets the flavors simmer together for hours, creating a much richer and more flavorful meal. Enjoy!

Why is my lentil soup too thick? ›

If the soup seems too thick add 1 more cup of vegetable stock (or water). Taste test and adjust seasonings as needed. Using an immersion blender or regular blender puree half of the soup (don't skip this part...the texture of smooth/chunky is the best!) Keep the soup on low heat until ready to serve.

Can you overcook lentils in soup? ›

Yes, you can overcook lentils; they will become mushy. Much depends on the type of lentil you're using. Some cook quicker and hold their shape better than others. To avoid overcooking them, always follow the cooking directions in your recipe and use the type of lentils called for in the ingredient list.

What happens if you don't wash lentils before cooking? ›

You're fine to eat unrinsed lentils. The only real reason to rinse it to remove possible dirt, and perhaps a tad of starch.

How long can you leave soup in crockpot on low? ›

Stick to the cook time indicated on your recipe

In general, it's best to stick to the indicated cook time on the recipe you're following. Most slow cooker meals take 8-12 hours on low or 4-6 hours on high, but there are also recipes for slow-cooked meat that take up to 24 hours.

Can you overcook soup in a slow cooker? ›

"When a slow cooker is too full, it may not heat the food evenly," explains Leal. As a result, some parts of the dish may overcook, while others remain undercooked. "This can also increase the risk of foodborne illness, because the food might not reach a safe temperature throughout," she says.

How long is too long for slow cooker soup? ›

Recipes with meat like chili and pork shoulder are best when cooked for six hours minimum or up to ten hours. Vegetarian recipes are best cooked for around four hours, but can do a minimum of two hours or maximum of six hours (after which the vegetables start to get unpleasantly mushy).

What happens if you eat too much lentil soup? ›

Eating half a cup of cooked lentils gives you lots of essential nutrients and their high fiber content makes you feel full. However, the fiber in lentils can be hard for your body to break down. Eating too many lentils can cause gas, bloating, and cramping.

Why is my lentil soup tasteless? ›

How can we make dal (lentil soup) tasty? What are some simple recipes with lentils that don't taste bland? Add a tablespoon of paprika and a small very very finely diced onion to the lentils after you have cooked them and stir in well. Leave on heat for a few minutes for flavours to blend.

Why did my lentil soup turn black? ›

the color change you've observed is from oxidation. If you want to prevent this, lay some plastic wrap over the surface of your lentils to prevent air from getting to them, or add some acid, like lime juice, to the recipe.

What happens if you don't cook lentils? ›

Lentils should always be consumed well-cooked as when raw or undercooked they can cause serious health problems, food poisoning and, in very extreme cases, even death. It's all because they contain natural compounds called lectins which are toxic but fortunately, cooking destroys them!

Do I need to pre cook lentils? ›

Nope! Unlike lots of other dried pulses (such as some dried beans), lentils don't need to be soaked before cooking. This means they're really quick and easy to use – you can decide you want to cook lentils when you're already ready to start cooking, and they can be ready to eat not long after.

Why won't my lentils soften in soup? ›

Salting the cooking liquid or adding an acidic ingredient like lemon or vinegar too early in the cooking process can prevent the legumes from reaching their peak tenderness. Follow this tip: Wait until the lentils are done cooking to add salt or acidic ingredients like lemon juice or vinegar.

Do you cook canned or dry lentils? ›

Canned lentils require less prep time

Therefore, split lentils cook faster, allowing you to bring them to a boil and then simmer them at lower temperatures for shorter cook times than their whole counterparts. Split dry lentils boil in about 5 to 7 minutes while whole lentils usually take 15 to 20 minutes.

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