Crockpot Lentil Soup With Root Vegetables | Kosher Healing Recipe | Rosh Hashanah Recipe

Servings: 8–10
Yield: About 4–5 quarts
Prep Time: 20 minutes
Cook Time: 7–8 hours on low (or 3–4 hours on high)
Difficulty: Easy
Cooking Vessel: 6–8 quart slow cooker (crockpot)

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Ingredients

• 2 cups dried green or brown lentils, rinsed and picked over

• 2 large carrots, peeled and diced

• 2 parsnips, peeled and diced

• 2 medium sweet potatoes, peeled and cubed

• 2 medium Yukon gold potatoes, cubed

• 2 stalks celery, diced

• 1 large onion, chopped

• 3 cloves garlic, minced

• 1 (14.5 oz) can diced tomatoes (with liquid)

• 8 cups vegetable stock (or water with bouillon)

• 2 bay leaves

• 1 tsp ground cumin

• 1 tsp smoked paprika

• ½ tsp turmeric

• 1 tsp dried thyme

• 1 tsp kosher salt (adjust to taste)

• ½ tsp black pepper

• 2 Tbsp olive oil

• 2 Tbsp fresh parsley or dill, chopped (for garnish)

• Optional: squeeze of lemon juice before serving

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Instructions

1. Prepare vegetables: Place all chopped vegetables and lentils into the crockpot.

2. Add flavorings: Stir in diced tomatoes, olive oil, herbs, and spices.

3. Pour in broth: Add vegetable stock, mixing well to combine.

4. Set to cook: Cover and cook on low for 7–8 hours or high for 3–4 hours, until lentils and root vegetables are tender.

5. Final touch: Remove bay leaves, adjust seasoning, and stir in a splash of lemon juice if desired. Garnish with parsley or dill before serving.

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Nutritional Information (per serving, approx. 1½ cups)

• Calories: 250

• Protein: 12g

• Carbohydrates: 45g

• Fiber: 15g

• Fat: 4g

• Sodium: 500mg

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Dietary Adaptations

• Gluten-Free: Naturally gluten-free, confirm stock/bouillon is certified.

• Vegan: Recipe is fully plant-based.

• Low-Sodium: Use low-sodium stock and reduce added salt.

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Tips & Troubleshooting

• Too thick? Add extra stock or water at the end of cooking.

• Too thin? Mash some of the lentils/veggies with a potato masher to thicken.

• Extra flavor: Add a splash of balsamic vinegar or soy sauce before serving.

• Batch cooking: Freezes well in individual portions for up to 3 months.

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Notes

• Works beautifully as a hearty Shabbat lunch soup when kept warm in the crockpot.

• Can substitute turnips or rutabaga for parsnips if desired.

• Pair with challah bread for a comforting, filling meal.