VEGAN LENTIL & VEGETABLE CROCK POT SOUP
INGREDIENTS:
-1 cup red lentils
-1 cup green lentils
-3 medium carrots, roughly chopped
-3 ribs celery, roughly chopped
-1 yellow onion, roughly chopped
-10 cloves garlic (I like my garlic, alright?!)
-2-3 cups butternut squash, peeled and cut into 1⁄2″ cubes
-3-4 cups kale leaves, stemmed and chopped
-1 yukon gold potato, peeled and diced into 1⁄2″ cubes
-Salt and freshly ground black pepper, to taste
-1⁄2 tsp. crushed fennel seeds
-1/4 tsp cayenne
-1 tsp Garam Masala (optional)
-8-10 cups vegetable broth
DIRECTIONS:
-Add all ingredients to crock pot and cook on low for 8-10 hours or high for 5-6 hours.
-Spoon out about 4 cups of the soup and blend in blender and return to crock pot. This makes the consistency a little thicker with less extra broth. Or you can skip this step all together.
-Serve with whole grain bread or croutons. You can also pour over rice for a heartier meal.
Servings: like a gajillion….but probably like 12 or so
