Springtime Crockpot Lentil Soup

Posted On Apr 8, 2017 By Erin Kuh, MBA, RD

Springtime Crockpot Lentil Soup

Looking for a simple, meatless Monday meal or a “set it and forget it” weekday meal to come home to? Enter the crockpot! Blending flavors of winter with spring this is a hearty early Spring soup that can be paired with a side salad and whole-grain French bread. Most people digest lentils and split peas more easily than beans so if you avoid meatless meals because of that, this is a great alternative with plenty of protein and fiber!

Springtime Crockpot Lentil Soup

Prep time: 20 min

Cook time: 5-8 hours

Total time: 5-8 hours

Servings: 8

Serving size: 1 1/2 cups

Nutrition per serving:
Calories 260Fat 10 gCarbs 35 gFiber 9 gProtein 8 g

Close up of Crockpot Lentil Soup recipe

Ingredients

  • 2 cups butternut squash, cubed
  • 2 cups carrots, diced
  • 1 cup potatoes, cubed
  • 1 cup celery, chopped
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced or 2 tablespoons
  • 1 cup green lentils
  • 1 cup yellow split peas
  • 8-10 cups vegetable or chicken broth
  • 3-4 bay leaves
  • 2-3 cups kale or baby spinach
  • 1/2 cup parsley, chopped
  • 1/3 cup olive oil
  • 3 tbs lemon juice

Directions:

  1. Place all ingredients except the kale, parsley, olive oil, and lemon juice in a crockpot. Cook on high for 5-6 hours or low for 7-8 hours.
  2. After initial cooking is complete, remove 3-4 cups of soup from crockpot. Place in blender with olive oil and mix until smooth. Poor back into crockpot; add kale, parsley and lemon juice. Stir to combine. Place lid on crockpot.
  3. Let sit for 10-15 minutes or until kale has softened. Enjoy!

Try this recipe next:

Soup's On Pumpkin Red Lentil Soup