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Nourish High Fiber Veggie and Lentil Soup with Lemon Broth

A nourishing high-fiber vegetable and lentil soup that's low in saturated fat, packed with plant-based protein, and perfect for heart health and cholesterol management.
Print Recipe
Prep Time 15 minutes
Slow Cook Time (Low) 8 hours
Ingredients Method

Ingredients
  

  • 2 cups butternut squash peeled and cubed
  • 2 cups mini potatoes quartered
  • 2 cups carrots peeled and cubed
  • 2 cups celery diced
  • 1 yellow onion diced
  • 5 garlic cloves minced
  • 1.5 cup green lentils rinsed
  • 64 oz chicken broth
  • 2 tsp herbs de provence
  • 1 tsp oregano
  • 1 tsp salt
Add at the end:
  • 1/2 cups kale olive oil
  • 2 cups kale de-stemmed and chopped
  • 1 cup parsley chopped
  • 1 lemon juiced
  • 1 tbsp red wine vinegar
  • optional: Parmesan cheese grated and toast

Method
 

  1. In a crock pot, add the butternut squash, mini potatoes, carrots, celery, onion, garlic, green lentils, chicken broth, herbs de provence, oregano, and salt. Cover and cook on high for 4-6 hours or on low for 8 hours.
  2. When cooked, add 32 oz of the soup plus some of the beans and veggies to a blender with 1/2 cup olive oil and blend until smooth.
  3. Pour the blended mixture back into the crockpot and stir to combine.
  4. Add in the kale, parsley, lemon juice, and red wine vinegar and combine.
  5. Taste and season as needed.
  6. Serve with grated Parmesan and sourdough.