Perfect cold weather food, and it feeds everyone!
This was an easy soup to whip up with leftover vegetables from the week. I love a good lentil soup, especially with kale. I had a butternut squash just sitting and waiting to be eaten. So we added it in the mix, and it was so good to have the added sweetness and smooth texture. The older boys "helped" me make this soup, and it was entertaining to say the least... I was on Facebook Live, and Everett, my middle, SPIT in the soup... I'm not kidding... So, it looks like I'll be eating all of this lentil soup on my own!
Ingredients
1 sweet onion (chopped)
2 celery stalks (chopped)
2 carrots (chopped)
1 butternut squash (skinned, seeded & diced)
5 cups kale (chopped)
1 cup lentils
32oz vegetable broth
2.5 cups water
Directions
Step 1
Place all ingredients in slow cooker and cook on high for 3-4 hours (check lentils for doneness)
Serves 4
Nutrition Facts
Calories: 300 Carbs: 60g Fat: 1.5g Protein: 17g
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