I don’t love winter, but I do love this Lentil Vegetable Soup.
We are about to be in the thick of winter, and I’m not jazzed about it. I don’t tolerate cold weather very well. Seriously, anything under 30 and I’m pretty much only leaving my house if I have to go to work. Warm meals are a staple during cold, blustery, and cloudy winter days. What great adjectives, right??
This vegetable lentil soup is easy to throw together, REALLY comforting, and full of plant-based protein and fiber (and flavor). I promise you won’t miss the meat! While I do eat meat/poultry, I don’t like having it for every meal. I thought this soup was perfect, and think meat would actually take away from the awesome flavors the vegetables bring.
I made mine on the stove, but you can just as easily throw all the ingredients in the crockpot and cook on low for 6-8 hours. I was just impatient. š
- 1 T extra virgin olive oil
- 2 large carrots, sliced
- 4 stalks celery, chopped
- 1 yellow onion, chopped
- 1 bag butternut squash, cubed (or ~2 1/2 cups)
- 1 T garlic, minced
- 1 cup green lentils
- 7 cups vegetable broth
- Italian seasoning, 1/2 T
- slat and pepper, to taste
- Heat oil in large pot over medium-high heat. Once hot (3-4 minutes), add in first 6 ingredients. Cook until softened, 6-7 minutes.
- Add in remaining ingredients and turn heat up to high.
- Bring to a boil, then reduce to a simmer and cover. Allow to cook for 30 minutes, stirring occasionally.