Soups are a staple in our house in the colder months. They are comforting, nutritious, and great for weight management when maybe you aren't packing in as many miles. Not to mention, when it's dark out early, workdays can feel long and tedious. The last thing you want to do after hopping on your trainer is to cook an extravagant meal with it being dark out now by 6 pm. I'm pretty sure this time of year was made for slow cooker recipes you can prep in the morning. I'm all about the warming foods as we approach the holiday season, and this healthy lentil soup fits the bill.
Slow Cooker Ingredients
- 2 cups butternut squash (peeled and cubed)
- 2 cups carrots (peeled and chopped)
- 2 cups small potatoes (chopped)
- 2 cups celery (chopped)
- 1 cup green lentils (red lentils also work for a creamier consistency)
- 3/4 cup yellow split peas
- 1 onion (chopped)
- 5 cloves garlic (minced)
- 8–10 cups vegetable or chicken broth
- 4 teaspoons herbs de Provence
- 2 ba leaves
- 1 teaspoon salt
- 1 teaspoon of pepper
add at the end:
- 2–3 cups spinach or Kale
- 1 cup parsley (chopped)
- 1/2 cup olive oil
Place all ingredients in a slow cooker and pour in vegetable stock.
Cook on high for 5 hours or low for 8 hours (low is preferred). Stir a few times throughout the cooking. If you like a more brothy soup, add in 1-2 cups additional stock. If you want a more creamy soup, use an emulsion blender a pulse until you reach the desired consistency. After add in your greens and olive oil and let it sit on low heat for a few minutes. Add a little fresh parmesan and serve immediately. Be sure to save the leftovers. This soup gets more delicious over time!