Crockpot Lentil Re-set Soup

by Christina Meyer-Jax, Tastemaker in Residence - FOX 9 Morning BUZZ-12/20 (9:30 am)

Crockpot Lentil Re-set Soup
For the crockpot:
2 cups butternut squash (peeled and cubed)
2 cups carrots (peeled and sliced)
2 cups potatoes (chopped-mix of red, yellow, purple potatoes)
2 cups celery or cabbage (chopped)
1 cup green lentils
3/4 cup yellow split peas (or just use more lentils)
1 onion (chopped)
5 cloves garlic (minced)
8-10 cups vegetable or chicken broth
2 tsp herbs de provence
1 tsp salt (more to taste)

Add at the end:
2-3 cups kale (stems removed, chopped)
1/2 cup olive oil – rosemary olive oil or other herb infused oil is delicious
a swish of red wine vinegar, or lemon juice to add a nice tang


  1. Place all ingredients in the crockpot. Cover and cook on high for 5-6 hours or low for 7-8 hours.
  2. Place about 4 cups of soup in a blender with the olive oil. Pulse gently until semi-smooth and creamy-looking (the oil will form a creamy emulsion with the soup). Add back to the pot and stir to combine. Stir in the kale and parsley. Turn the heat off and just let everything chill out for a bit before serving. 
  3. Season to taste (add vinegar, and/or lemon juice at this point) and top with crusty wheat bread and a little Parmesan cheese.