Kale Lentil Crockpot Soup
Ok, let's face it, sometimes preparing for a healthy meal can feel like a lot of work! Whether it's a gloomy day outside or your day is full of obligations, it isn't always easy to spend time in the kitchen making healthy meals. For those days, I like to call on my old friend the slow cooker. It's the lazy/busy/exhausted woman's best friend.
This recipe is easy. It's also really nourishing! It uses lots of vegetables, lentils and white beans. And to make things REALLY easy for myself (like I said, super lazy/busy/exhausted), I use frozen squash (that's already chopped and ready to go), and canned lentils and white beans. This keeps the prep time to a minimum.
You can quickly prep this meal earlier in the day by tossing all ingredients in the slow cooker and then turning it on a few hours before dinner.
Right before you eat, you'll want to toss in the kale and season with sea salt and ground pepper. I served this soup with warm crisp bread!
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KALE LENTIL CROCKPOT SOUP RECIPE
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INGREDIENTS
2 medium potatoes, peeled and chopped
2 cups chopped squash (frozen or fresh)
4 celery stalks, chopped
5 carrots, peeled and chopped
4 parsnips, peeled and chopped
1 onion, diced
5-6 cloves of garlic, minced
1 can lentils
1 can white beans
1 carton vegetable broth
1 Tbsp turmeric powder
1 Tbsp fresh grated ginger
2 tsp dried thyme
sea salt and ground pepper to taste
2 cups fresh kale, chopped
INSTRUCTIONS
Add all ingredients to your slow cooker and cook on low for 4-5 hours. Start checking around 3 hours.
Toss in the kale at least 20 minutes before serving.
Season with sea salt and ground pepper and serve with crisp warm bread
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