Slow Cooker Lentil Soup
yield: 10
total time: 40 minutes
Ingredients
- 10 ounces butternut squash peeled and cubed, about 1¾ cups
- 12 ounces carrots peeled and chopped, I use a 12 oz. bag of petite, peeled baby carrots
- 2 cups russet potatoes cut into 1” pieces
- 3 stalks celery chopped
- 1 pound lentils
- 1 small yellow onion diced
- 5 cloves garlic minced or pressed
- 12 cups vegetable stock
- 2 teaspoons Herbs de Provence
- 1 1/2 teaspoons kosher salt
- kale leaves chopped
- flat leaf parsley chopped
- extra-virgin olive oil
- red wine vinegar
- Parmesan cheese grated
Nutrition
- Calories : 260 calories
- Carbohydrate : 44 grams
- Fat : 3 grams
- Fiber : 16 grams
- Protein : 14 grams
- SaturatedFat : 0.5 grams
- Sodium : 1560 milligrams
- Sugar : 7 grams
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