Slow Cooker Lentil Soup

Recipe from Pinch of Yum

Adapted and Husband-Tested in Alice’s Kitchen

Serves 8 +

Here’s a very tasty, hearty, and healthful soup to make on blustery days.  Serve with a simple 100% Whole Wheat Batter Bread for a belly-warming dinner.

Main Ingredients:

2 cups butternut squash, peeled and cubed

2 cups carrots, scrubbed and sliced

2 cups potatoes, chopped

2 cups celery, chopped

1 cup green lentils

¾ cup yellow split peas (or more green lentils)

1 onion, chopped

5 cloves garlic, minced

8-10 cups vegetable or chicken broth

2 teaspoons herbs de Provence

1 teaspoon kosher salt

Extra ingredients to add at the end: 

1 cup fresh flat-leaf parsley, chopped

¼ cup olive oil (Original recipe calls for ½ cup, but I think that’s just too much.)

1 Tablespoon sherry or red wine vinegar

3 cups chopped kale, stems removed

Place all the “main” ingredients in a large slow cooker.  Cover and cook on high for 5-6 hours or low for 7-8 hours, or until everything is tender.  Remove the lid.  Place about 4 cups of soup in a blender with the olive oil, parsley, and vinegar.  Blend until creamy. Add this back to the soup.  Add the kale.  Stir.  Cover the slow cooker again and cook on high for about 20 minutes or until the kale is bright green and tender and the soup is hot.  Serve.