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Slow Cooked Lentil Soup

Print Recipe
Prep Time 25 minutes
Cook Time 8 hours
Servings 8 servings

Equipment

  • Slow cooker
  • immersion blender

Ingredients

For the slow-cooker

  • 2 cups butternut squash, peeled & diced
  • 2-3 russet potatoes, diced
  • 1 yellow onion, peeled and diced
  • 3-4 carrots, peeled and diced
  • 4-5 stalks celery, diced
  • 3-5 cloves of garlic, minced
  • 1½ cups green lentils
  • 8 cups vegetable broth
  • 1 tablespoon herbs de Provence or just throw in some of the following: marjoram, thyme, basil, rosemary, sage, ground fennel, and lavender.
  • kosher salt to taste

Add in at the end

  • 2-3 cups kale or spinach
  • 1 cup fresh parsley, chopped
  • 1/2 cup olive oil
  • 1/2 lemon, juiced
  • ¼ cup parmesan cheese, for serving

Instructions

  • Place all ingredients in the slow-cooker and cook on high for 4-5 hours or low for 7-8 hours.
  • Add in the olive oil, and using an immersion blender, blend about half the soup until it's nice and pureed.
  • Stir in the kale or spinach, season to taste, adjust seasonings. Add in lemon juice, and fresh parsley. Serve with crusty bread and a bit of freshly grated Parmesan cheese.