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.
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.
pressure cooker:
Place same first group of ingredients in the Instant Pot and cook on the soup setting for 30 mins with a quick release. Follow the same blending instructions and then add kale and parsley.