"A healthy lentil soup inspired from THIS RECIPE on the Grace and Salt blog!..."
INGREDIENTS
•
2 cups butternut squash (peeled and cubed)
•
2 cups carrots (peeled and sliced)
•
2 cups potatoes (chopped)
•
2 cups celery (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 teaspoons herbs de provence
•
1 teaspoon salt (more to taste)
•
2-3 cups kale (stems removed, chopped)
•
1 cup parsley (chopped)
•
1/2 cup olive oil - rosemary olive oil or other herb infused oil is delicious
•
a swish of sherry, red wine vinegar, or lemon juice to add a nice tangy bite