Crockpot Lentil Soup

Fall is here–AKA the best time of the year!! Cooler temps, football, pretty leaves, pumpkins, the NC State Fair…and plenty of crockpot recipes!! Here is my first of many crockpot recipes of the season–Lentil Soup. Full of veggies and flavor, this one is a fall staple. Luckily for me (since I didn’t half the recipe and am only cooking for one), this soup also freezes nicely!

Crockpot Lentil Soup

Yield: ~8-10 servings

What You’ll Need:

  • 14.5 oz. can of diced tomatoes
  • 2 c. butternut squash, cubed
  • 1 c. carrots, chopped
  • 1 large potato, cubed
  • 2 c. celery, diced
  • 1/2 large white onion, diced
  • 5 cloves garlic, minced
  • 3 c. dried lentils
  • 64 oz. chicken broth
  • splash of dry red wine
  • 3 tsp. herbs de Provence
  • Salt and pepper to taste
  • 2 c. chopped spinach
  • 1/3 c. chopped parsley

What You’ll Do:

  1. Throw the first 12 ingredients into the crockpot, and stir. Cook on low for 6-8 hours, or high for 4 hours.
  2. With about 30 minutes left of cook time, use an immersion blender and pulse until the soup reaches your desired consistency. *Note: this is optional.
  3. A few minutes before serving, add the chopped spinach and parsley. Make sure the soup is salted and peppered to taste.
  4. Serve warm with a good bread!

That’s all this cozy fall dish requires. Throw it together before work and come home to a yummy-smelling apartment and yummier-tasting dinner!

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