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
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:
- 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.
- 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.
- Let sit for 10-15 minutes or until kale has softened. Enjoy!
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