Lentil and Carrot Soup Recipe
A warm and comforting bowl of Lentil and Carrot Soup filled with tender lentils, sweet carrots, and fragrant herbs — slow-cooked to perfection with a creamy, savory finish.
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Servings: 6
Calories: 310kcal
Ingredients
- 1½ cups dried green lentils rinsed
- 5 large carrots peeled and thinly sliced
- 1 shallot finely chopped
- 6 cups reduced-sodium chicken broth
- 2 teaspoons herbes de Provence
- ½ teaspoon ground black pepper
- ¼ teaspoon kosher salt
- 2 cups rotisserie chicken cubed
- ¼ cup heavy whipping cream
Instructions
- In a 5- or 6-quart slow cooker, combine the lentils, sliced carrots, chopped shallot, chicken broth, herbes de Provence, pepper, and salt. Stir gently to distribute the seasonings evenly. Cover with the lid and cook on low heat for 6 to 8 hours, or until the lentils are tender and the carrots have softened completely.
- Once the base is cooked and fragrant, stir in the cubed rotisserie chicken and heavy cream. Mix well to combine. Cover again and continue cooking on low for an additional 15 minutes, or just until the soup is heated through and slightly creamy in texture.
- Ladle the soup into bowls and serve warm. It pairs wonderfully with crusty bread or a fresh green salad for a comforting, wholesome meal.
Nutrition
Calories: 310kcal