Slow-cooker Lentil Soup

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A very easy soup to make, nutritious with lovely flavours.

homemade-brown-lentil-soup-23819120

Ingredients


For the slow-cooker:

2 C butternut squash (peeled and cubed)
2 C carrots (peeled and sliced)
2 C potatoes (chopped)
2 C celery (chopped)
1 C green lentils
3/4 C yellow split peas
1 onion diced
5 cloves minced garlic
8–10 C vegetable or chicken broth
2 tsp mixed herbs
1 tsp salt (more to taste)

Add at the end:

2–3 C kale (stems removed, chopped)
1 C parsley (chopped)
1/2 C olive oil
A little red wine vinegar, or lemon juice to add a little tang

Method


  1. Place all ingredients in the crockpot. Cover and cook on high for 5-6 hours or low for 7-8 hours.
  2. Place about 4 cups of soup in a blender with the olive oil. Pulse gently until semi-smooth and creamy-looking. Add back to the pot and stir to combine.
  3. Stir in the kale and parsley. Turn the heat off and let sit.
  4. Season to taste (add vinegar, and/or lemon juice)


Optional: Serve with crusty wheat bread and a little Parmesan cheese.

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