Throw everything together in a crockpot and you have a healthy lentil soup that actually tastes good.
for the crockpot:
2 cups butternut squash (peeled and cubed)
2 cups carrots (peeled and sliced)
2 cups potatoes (chopped)
2 cups celery (chopped)
1 cup yellow lentils
¾ cup yellow split peas
1 onion (chopped)
5 cloves garlic (minced)
8 cups vegetable or chicken broth
2 teaspoons herbs de provence
1 teaspoon salt
add at the end:
2-3 cups kale (stems removed, chopped)
1 cup parsley (chopped)
½ cup olive oil
a few tbsp of lemon juice
Place all ingredients in the crockpot. Cover and cook on high for 5 hours or low for 7 hours.
Place about 4 cups of soup in a blender with the olive oil. Pulse gently until semi-smooth and creamy-looking (the oil will form a creamy emulsion with the soup). Add back to the pot and stir to combine. Stir in the kale and parsley. Turn the heat off and just let everything chill out for a bit before serving.
Add the lemon juice at this point and serve with crusty bread and shaved Parmesan cheese.
Source: Pinch of Yum