This one came recommended strongly from my mom and sister. I always take their word when it comes to recipes as I have never been disappointed. They know what they are talking about, especially when it comes to good food, and they were spot on with this one.
With the weather finally settling in around spring it’s not exactly soup season per se but I love to keep a solid few recipes that work in the warmer months. Lighter soups are great for this. And this slow cooker detox lentil soup is just that recipe.
There are so many veggies in this one! Potatoes, butternut squash, garlic, onion, celery, carrots, kale. Not to mention heart healthy lentils which is just a solid staple in our home. All of this just gets thrown in the slow cooker (no need to sauté first!) and it just slow cooks away all day. Towards the end of the cooking time you can opt to puree a few cups of the soup and then blend back in, which I did. In the end is also when you stir in some fresh greens: kale and parsley. Serve everything up in a deep bowl with a swirl of olive oil and of course a sprinkling of parmesan.
A hunk of bread on the side for dipping never hurt anyone.
SLOW COOKER DETOX LENTIL SOUP
Recipe from a Pinch of Yum
2 cups butternut squash (peeled and cubed, I bought mine already like this at the store)
2 cups carrots (peeled and sliced)
2 cups potatoes (chopped)
2 cups celery (chopped)
1 and 3/4 cup green lentils
1 onion (chopped)
5 cloves garlic (minced)
8-10 cups vegetable or chicken broth
2 teaspoons herbs de provence
1 teaspoon salt (more to taste)
2-3 cups kale (stems removed, chopped)
1 cup parsley (chopped)
olive oil and parmesan, for serving
Place all ingredients in the crockpot. Cover and cook on high for 5-6 hours or low for 7-8 hours.
Near the end, lace about 4 cups of soup in a blender with the olive oil. Pulse gently until semi-smooth and creamy-looking. Add back to the pot and stir to combine. Stir in the kale and parsley. Turn the heat off and just let everything hang out for a bit before serving. This is one of those soups that tastes better with a little time.
Season to taste (add the sherry, vinegar, and/or lemon juice at this point) and serve in a deep bowl with a sprinkling of parmesan on top.
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