Slow Cooker Lentil Soup

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The most delicious (and easy!) slow cooker lentil soup with dried lentils, vegetables, and the perfect blend of spices for an easy and wholesome lentil soup. See Recipe

Ingredients

2 cups butternut squash, peeled and cubed 2 cups carrots, chopped 2 cups red potatoes, chopped 2 cups celery, chopped 1.5 cups dry lentils 1 onion, diced 4 cloves garlic, minced 8 cups vegetable broth 2 tsp herbs de provence 1 tsp salt (more to taste) 1 tsp. smoked paprika 2 tbsp. olive oil 4 cups spinach 1/2 cup parsley Salt and pepper See Recipe Now

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Step 1 Add the butternut squash, carrots, potatoes, celery, lentils, onion, garlic, vegetable broth, herbs de provence, paprika, and salt to the slow cooker. Cook on on low for 7-8 hours. See Recipe

Step 2 Add about one third of the soup to a blender along with the olive oil. Blend until smooth and add back to slow cooker. See Recipe

Step 3 Add the spinach and parsley. Let cook for 5-10 more minutes until spinach wilts. Season with salt and pepper. See Recipe

Step 4 Store in the fridge for 4-5 days or freeze for up to 3 months in an airtight container. See Recipe

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