Crockpot Lentil Soup

Crockpot Lentil Soup – a clean and simple soup made with loads of veggies and LENTILS! Super healthy and easy to make.

The lentil is a powerhouse. Full of nutrition , flavor, health benefits and taste. Plus, they are one of the easiest of the legumes to use because they do not need to be soaded like other dried beans.

The lentil bean is full of potassium, calcium, zinc, niacin and vitamin K, but are particularly rich in dietary fiber, lean protein, folate and iron.

Recipe from: Pinch of Yum

Ingredients

Into the crockpot:

• 2 cups butternut squash (peeled and cubed)

• 2 cups carrots (peeled and sliced)

• 2 cups potatoes (peeled and chopped)

• 2 cups celery (chopped)

• 1 cup green lentils

• 3/4 cup yellow split peas (or just use more lentils)

• 1 onion (chopped)

• 5 cloves garlic (minced)

• 8-10 cups vegetable or chicken broth

• 2 teaspoons herbs de provence

• 1 teaspoon salt (more to taste)

Add at the end:

• 2-3 cups kale (stems removed, chopped)

• Fresh parsley (chopped)

• 1/4 cup olive oil

• A swish of sherry, red wine vinegar, or lemon juice to add a nice tangy bite

Instructions:

Place all ingredients in the crockpot. Cover and cook on high for 5-6 hours or low for 7-8 hours.

Place about 4 cups of soup in a blender with the olive oil. Pulse gently until semi-smooth and creamy-looking (the oil will form a creamy emulsion with the soup). Add back to the pot and stir to combine. Stir in the kale and parsley. Turn the heat off and just let everything chill out for a bit before serving. The taste gets better with time and so does the texture.

Season to taste (add the sherry, vinegar, and/or lemon juice at this point) and serve with crusty wheat bread and a little Parmesan cheese.