Crockpot Lentil Soup

A great weeknight soup

I’ve been making this soup all winter to go along with no-knead bread. Found at Pinch of Yum

crockpot lentil soup

Crockpot Lentil Soup – a clean and simple soup made with onions, garlic, carrots, olive oil, squash, and LENTILS! Super healthy and easy to make.
Prep Time 1 hour
Cook Time 6 hours
Total Time 13 hours
Servings 8

Ingredients
  

FOR THE CROCKPOT:

  • 2 cups butternut squash peeled and cubed
  • 2 cups carrots peeled and sliced
  • 2 cups potatoes 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)
  • 1 cup parsley chopped
  • 1/2 cup olive oil rosemary olive oil or other herb infused oil is delicious
  • 1 swish sherry, red wine vinegar, or lemon juice to add a nice tangy bite
  • 10 slices Parmesan cheese a few thin slices on top of each bowl

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, IMO!
  • Season to taste (add the sherry, vinegar, and/or lemon juice at this point) and to really go next level, serve with crusty wheat bread and a little Parmesan cheese. It’s called Detox Balance.