Slow Cooker Lentil Split Pea Soup

Recipe from Pinch of Yum

Adapted and Husband-Tested in Alice’s Kitchen

Serves 6 (This recipe can be doubled.)

Here’s another good-for-you soup that will fill you up on cold winter nights.  This soup is full of protein and fiber.  I halved the original recipe because there are just two of us and there was plenty for us for dinner and a couple of lunches later. The original recipe called for adding 1 cup of fresh parsley and ½ cup of olive oil before blending. I had no parsley when I made this and I didn’t think the soup needed the olive oil, however, feel free to add them if you like.

Ingredients

1 cup butternut squash (peeled and cubed) or sweet potatoes

1 cup carrots (peeled and sliced)

1 cup potatoes (chopped)

½ cup dry green or brown lentils (rinsed and drained)

½ cup dry yellow split peas (rinsed and drained) (you can substitute with more lentils)

1 small onion, chopped

3 cloves garlic, minced

4 cups vegetable or chicken broth

1 cups water*

1 teaspoon Herbes de Provence

½ teaspoon kosher salt (or more to taste)

2 cups kale (stems removed and leaves chopped or use 2 cups frozen chopped kale)

1-2 Tablespoons dry sherry (not cooking sherry) or fresh lemon juice

Freshly grated Parmesan cheese, for serving (if desired)

Place the ingredients except the kale and sherry in a slow cooker.  Stir a bit to mix.  Cover and cook on high for 5 hours or low for 7 hours. 

*Add a bit more water if the soup seems too thick after cooking.

Place 2 cups of the soup in a blender and blend.  Return to the slow cooker.  Add the kale and sherry.  Cover and cook for another 15 minutes or so until everything is cooked through and hot.

Colorful and fresh ingredients make for a healthful dinner!

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