Crockpot Lentil Soup
: Mary Ellen P. Riley / Whisk Together
Serves: 8 servings
- 2 cups chopped butternut squash (peeled and cut into ½" cubes)
- 2 cups chopped carrots (peeled and cut into ½" silces)
- 2 cups chopped potatoes (Yukon Gold works well) or sweet potatoes (peel if you prefer and chop into ½" cubes)
- 2 cups chopped celery
- 1 onion, roughly chopped
- 5-7 cloves of garlic, pressed or minced (more garlic for more garlic flavor)
- 1 and ¾ cup dried green lentils
- 8 cups vegetable or chicken broth
- 1 tsp. dried thyme
- 1 tsp. dried basil
- 1 tsp. dried rosemary
- ½ tsp. dried oregano
- 1 tsp. salt
- ½ tsp freshly ground pepper
- 1-2 handfuls baby spinach or kale chopped into 1" pieces, optional
- 1 lemon, squeeze the juice into the soup
- Optional garnishes: fresh parsley, dried parsley, Parmesan cheese
- Into a large slow cooker, add all of the ingredients from butternut squash through ground pepper.
- Cook on high 4-5 hours or low for 6-7 hours.
- Add baby spinach and squeeze lemon juice into soup. Allow to wilt about 5 minutes.
- Salt and pepper to taste! I added quite a bit of salt and pepper. I also added Trader Joe's 21 Seasoning Salute because it tastes great on everything.
- Add 1-2 cups of additional broth for a thinner soup. I like my soups on the thick side.
- Serve warm and enjoy.
Recipe adapted from Grace and Salt
http://graceandsalt.net/lentil-vegetable-crockpot-soup/
Recipe by Whisk Together at https://www.whisktogether.com/2016/02/25/crockpot-lentil-soup/
3.5.3208