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Slow Cooker Lentil Soup

yield: 10 total time: 40 minutes
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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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