Root vegetables and lentils cook all day in a slow cooker with a mixture of spices to deliver a comforting, vegan-friendly soup perfect for a chilly fall dinner.
You can make this dish ahead--just cover and refrigerate or freeze after you've spread the final layer of marinara sauce. Serve with a salad and breadsticks to round out the meal.
'I associate asparagus with spring-time...and its beautiful green color with new life,' shares Lynn Vogel of Pittsburgh, Pennsylvania. 'That's why this delightful soup is the perfect started to our family's Easter dinner each year.'