Crockpot Lentil Soup
 
 
:
Serves: 8 servings
Ingredients
  • 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
Instructions
  1. Into a large slow cooker, add all of the ingredients from butternut squash through ground pepper.
  2. Cook on high 4-5 hours or low for 6-7 hours.
  3. Add baby spinach and squeeze lemon juice into soup. Allow to wilt about 5 minutes.
  4. 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.
  5. Add 1-2 cups of additional broth for a thinner soup. I like my soups on the thick side.
  6. Serve warm and enjoy.
Notes
Recipe adapted from Grace and Salt
http://graceandsalt.net/lentil-vegetable-crockpot-soup/
Recipe by Whisk Together at http://www.whisktogether.com/2016/02/25/crockpot-lentil-soup/