This dish is one of my all time favourites, it is comforting, filling and so nutritious. You just want to go back for more!
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INGREDIENTSnFor the slow cooker:n2 cups butternut squash (peeled and cubed)n2 cups carrots (peeled and sliced)n2 cups potatoes (chopped)n2 cups celery (chopped)n1 cup green lentilsn¾ cup yellow split peas (or just use more lentils)n1 onion (chopped)n5 cloves garlic (minced)n8-10 cups vegetable broth I am using kallon2 teaspoons herbs de provencen1 teaspoon salt (more to taste)
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Add at the end:n2-3 cups kale (stems removed, chopped)n1 cup parsley (chopped)n½ cup olive oil – rosemary olive oil or other herb infused oil is delicious and lemon juice to add a nice tangy bite
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INSTRUCTIONSnPlace all ingredients in the slow cooker. Cover and cook on high for 5-6 hours or low for 7-8 hours.nStir in the kale and parsley towards the end. Turn the heat off and just let everything sit for a bit before serving. The taste gets better with time and so does the texture!nSeason to taste (add lemon juice at this point)
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