Slow Cooker Lentil and Vegetable Soup
Ingredients
- 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
Finishing additions
- 1/2 cup olive oil
- 2-3 cups kale
- 1 cup parsley
- a swish of sherry, red wine vinegar, or lemon juice
Preparation
Place all the ingredients in a slow cooker and cook on low for 8 hours.
After cooking, blend about 4 cups of the soup with 1/2 cup olive oil until smooth.
Add the blended mixture back to the soup and stir in 2-3 cups of kale and 1 cup of parsley.
Add a swish of sherry, red wine vinegar, or lemon juice to finish.
