soup

by Dr. Peter Addy

Here’s one of my favorite fall recipes. I use my crockpot a lot because I can just set things up at night and wake up to delicious smells and hot food the next morning. I found this recipe at Pinch of Yum, and I’ve made a few changes.

It can help to soak the lentils and split peas overnight with a little apple cider vinegar. I don’t think this is strictly necessary for everyone, but if you’re like me and you have chronic digestive issues, it can be helpful.

You can buy pre-peeled and cubed butternut squash at some grocery stores (not the Safeway closest to my house, but many other ones). I love butternut squash but I do not love preparing it myself. It’s worth the extra cost to have it prepared for me.

I don’t bother peeling any of the vegetables, just wash them with a vegetable brush under running water. Vegetable peels have vitamins and nutrients and whatever, and I don’t have the energy to bother with a peeler.

I usually use dried parsley, because I never know what to do with the rest of the parsley after I’m done with the recipe. Fresh is better and cheaper, but dried is less work. If you’re using dried parsley (1/3 cup), put it in the crockpot at the beginning. If you’re using fresh parsley (1 cup), add it at the end with the kale.

Ingredients

  • 1 cup lentils
  • 3/4 cup split peas
  • 1 3/4 tablespoons apple cider vinegar (optional)
  • 2 cups butternut squash (peeled and cubed)
  • 2 cups carrots (sliced)
  • 2 cups sweet potatoes (chopped)
  • 2 cups celery (chopped)
  • 1 onion (chopped)
  • 5 cloves garlic (minced)
  • 9–10 cups vegetable or chicken broth
  • 2 teaspoons herbs de provence
  • 1 teaspoon salt (more to taste)
  • 1/3 cup dried parsley
  • 3 cups kale (stems removed, chopped)
  • 1/2 cup olive oil – rosemary olive oil or other herb infused oil is delicious

Directions

  1. Optional: soak the lentils and split peas for 7-8 hours with the apple cider vinegar, then drain and rinse.
  2. Place all ingredients except for the kale and olive oil in the crockpot.
  3. Cover and cook on high for 5-6 hours or low for 7-8 hours.
  4. 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.
  5. Stir in the kale.
  6. Turn the heat off and just let everything chill out for a bit before serving.