Slow-Cooker Lentil, Carrot & Potato Soup

eatingwell.com

onbeingplantbased

4 cups unsalted vegetable stock

4 cups water

2 cups chopped peeled sweet potato (from 1 sweet potato)

2 cups sliced carrots (from 3 carrots)

2 cups chopped peeled russet potato (from 1 potato)

1 ½ cups dried green lentils

1 ½ cups chopped yellow onions (from 1 onion)

1 cup chopped celery (from 2 celery stalks)

2 tablespoons minced garlic (from 6 garlic cloves)

4 fresh thyme sprigs

1 bay leaf

1 ⅛ teaspoons kosher salt

1 teaspoon black pepper

6 tablespoons olive oil

3 tablespoons apple cider vinegar

¼ cup chopped fresh flat-leaf parsley

Directions at eatingwell.com

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