Lentil Soup

Lentil Soup

Save some time and energy by doing it in the slow cooker!

Preparation time: 30 mins
Cooking time: 6 hours
Serves: 8

Easy and Full with Rich Nutrients


For the crockpot:

  • 1 cup green lentils
  • 3/4 cup yellow split peas (or add more lentils)
  • 8–10 cups vegetable or chicken broth
  • 2 cups butternut squash (peeled and cubed)
  • 2 cups carrots (peeled and cubed)
  • 2 cups potatoes (peeled and cubed))
  • 2 cups celery (chopped)
  • onion (chopped)
  • 5 cloves garlic 
  • 2 teaspoons herbs
  • 1 teaspoon salt (to taste)

Add at the end:

  • 2–3 cups kale (stems removed, chopped)
  • 1 cup parsley (chopped)
  • 1/2 cup olive oil 
  • Lemon juice 
  • Parmesan cheese


  1. Place all ingredients in the crockpot.
  2. Cover and cook on high for 5-6 hours or low for 7-8 hours.
  3. In the blender place about 4 cups of soup with the olive oil
  4. Blend until you get a semi-smooth and creamy looking.
  5. Add back to the pot and stir to combine.
  6. Stir in the kale and parsley.
  7. Add some parmesan cheese on top and serve.


  • Soak your lentils overnight.
  • The taste gets better with time and so does the texture.

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