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RECIPE
Slow Cooker Lentil Soup
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A hearty and creamy Slow Cooker Vegetable Lentil Stew made with squash, potatoes, carrots, celery, and lentils.
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Slow Cooker Lentil Soup
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What you need:
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
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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.
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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.
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Step 3
Add the spinach and parsley. Let cook for 5-10 more minutes until spinach wilts. Season with salt and pepper.
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Step 4
Store in the fridge for 4-5 days or freeze for up to 3 months in an airtight container.
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We hope you enjoy this delicious
Slow Cooker Lentil Soup
recipe.
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