Prep T�me : 30 m�ns
Cook T�me : 6 hours
Y�eld : 8 serv�ngs
INGREDIENTS
crockpot:
- 2 cups butternut squash (peeled and cubed)
- 2 cups carrots (peeled and sl�ced)
- 2 cups potatoes (chopped)
- 2 cups celery (chopped)
- 1 cup green lent�ls
- 3/4 cup yellow spl�t peas (or just use more lent�ls)
- 1 on�on (chopped)
- 5 cloves garl�c (m�nced)
- 8�10 cups vegetable or ch�cken broth
- 2 teaspoons herbs de provence
- 1 teaspoon salt (more to taste)
add at the end:
- 2�3 cups kale (stems removed, chopped)
- 1 cup parsley (chopped)
- 1/2 cup ol�ve o�l � rosemary ol�ve o�l or other herb �nfused o�l �s del�c�ous
- a sw�sh of sherry, red w�ne v�negar, or lemon ju�ce to add a n�ce tangy b�te
INSTRUCTIONS
- Place all �ngred�ents �n the crockpot.
- Cover and cook on h�gh for 5-6 hours or low for 7-8 hours.
- Place about 4 cups of soup �n a blender w�th the ol�ve o�l.
- Pulse gently unt�l sem�-smooth and creamy-look�ng (the o�l w�ll form a creamy emuls�on w�th the soup).
- Add back to the pot and st�r to comb�ne. St�r �n the kale and parsley.
- Turn the heat off and just let everyth�ng ch�ll out for a b�t before serv�ng.
- The taste gets better w�th t�me and so does the texture, �MO!
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Full Instructions : pinchofyum.com
The Best Detox Crockpot Lentil Soup
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