The Crockpot Lentil Soup

pinchofyum.com

Bailey Manzione

subheading: FOR THE CROCKPOT:

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

¾ cup yellow split peas (or just use more lentils)

1 onion (chopped)

5 cloves garlic (minced)

8 to 10 cups vegetable or chicken broth

2 teaspoons herbs de provence

1 teaspoon salt (more to taste)

subheading: ADD AT THE END:

2 to 3 cups kale (stems removed, chopped)

1 cup parsley (chopped)

½ cup olive oil - rosemary olive oil or other herb infused oil is delicious

a swish of sherry, red wine vinegar, or lemon juice to add a nice tangy bite

Note: Ingredients may have been altered from the original.

Directions at pinchofyum.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer