I Tried Reese Witherspoon’s Soup Recipe, and I’ll Be Making It on Repeat All Winter Long

Reese Witherspoon will always hold a special place in my heart for her role as Elle Woods in the movie “Legally Blond.” It’s a timeless classic, just like the slow cooker I received as a college graduation gift. It wasn’t exactly at the top of my wish list, but I appreciated the practical gift from my parents. Little did I know that my super basic (its only functions are “Warm, Low, and High”) appliance would become one of my most beloved kitchen tools. And judging by Witherspoon’s Instagram account, she’s smitten with hers, too. I’m certain she’s made several delicious things in hers, but her post about a slow cooker lentil soup looked so good, I just knew it was meant for me.

I’ve always loved a good bowl of hearty soup, and Witherspoon’s seemed to fit the bill. In the video, she starts the recipe by chopping up carrots, onions, and celery and sautéing them until tender. She adds the vegetables to a large slow cooker along with rinsed lentils and some stock and spices. Then she admits to going “off-recipe” by adding a bit of sausage before covering and cooking low and slow. Fast forward to the end of her video, which features a shot of an empty bowl with an admission via text that says, “Oops! It was great!”

While Witherspoon shares the ingredients, she doesn’t specify the amounts, so I did my best to guess and came up with the recipe below. I loved her addition of sausage, so I started by browning that first. I went with spicy Italian sausage for a bit of heat and extra flavor, but any type of sausage would work here. Next, I sautéed carrots, onion, and celery, then added garlic, spices, and tomato paste. I decided to add a bit of broth to the skillet to help release some of the delicious stuck-on bits before transferring the concoction to the slow cooker. I added the lentils and remaining broth, then covered the slow cooker with the lid and set it on Low for about 6 hours.

How Does Reese Witherspoon’s Soup Taste?

I ladled some of the steaming stew into a bowl and topped it with a bit of freshly grated Parmesan cheese. After enjoying a quick spoonful, I decided it would be better with a bit more salt and some lemon juice. The result was delicious! I loved the aromatic broth created by the combination of sausage and vegetables, which made every bite enjoyable. The French lentils held their shape, providing some texture and chew and making the soup feel like a complete meal.

Overall, it’s a delicious recipe, but If I make the soup again, I’d add some greens, like spinach or kale, and decrease the lentils to 1 1/2 cups because I felt like it was pretty “lentil-heavy.” I’ll pick up a baguette as well to serve alongside and then grab my remote so I can re-watch Witherspoon’s greatest hits.

Reese Witherspoon’s Slow Cooker Lentil Soup Recipe

Servings: 6-8

Ingredients

• 12 ounces spicy Italian sausage
• 1 tablespoon extra-virgin olive oil
• 3 large carrots, diced
• 3 ribs celery, diced
• 1 small yellow onion, chopped
• 1/4 teaspoon salt
• 3 cloves garlic, minced
• 1 teaspoon ground cumin 
• 1/4 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1 tablespoon tomato paste 
• 2 cups green or French lentils, rinsed
• 8 cups low-sodium vegetable broth or stock
• 1/4 cup grated Parmesan cheese
• Lemon wedges for serving

Instructions

1. Heat a large skillet over medium heat and add the sausage. Cook, stirring to crumble, until browned, about 8 minutes. Transfer to a 5- to 8-quart slow cooker using a slotted spoon. Drain the fat and return the skillet to the stove.
2. Add oil to the skillet along with carrots, celery, and onion, and cook over medium heat, stirring often, until softened, about 5 minutes. Add salt, garlic, cumin, coriander and paprika and cook until fragrant, about 1 minute. Stir in tomato paste and cook for 1 minute.
3. Pour in 2 cups of the broth, stirring to release any stuck-on bits on the bottom of the skillet then transfer to the slow cooker along with lentils with remaining broth.
4. Cover and cook on Low until the lentils are tender, 6 to 8 hours. Season to taste with salt and pepper.
5. Portion into bowls, garnish with Parmesan cheese, and serve with lemon wedges.