The weather turned here this week. Last week, we were running around in huge piles of leaves in our T-Shirts. This week, we’re in wellies and big coats and I’m secretly thrilled. I love the colder weather and all the beautiful colors everywhere in the autumn. What better excuse than to pull out my crockpot and make more soup! This is one of those soups takes very little time and yet tastes very rich and delicious and leaves your kitchen smelling superb. It’s vegan and dairy free. The red lentils add extra protein and iron. The ingredients are simple and you don’t need to spend much on them. Simply chop and prepare all the ingredients and pop into your crockpot. And you’ll have a delicious lunch or simple supper ready for you just a few hours later.
Note: if you don’t have a crockpot, you can also make this in a large pot. Just saute the vegetables in a little olive oil for 5 minutes, stir in the lentils and then cover with water until all the vegetables are soft. Should take about 45 minutes.)
1/2 butternut squash, peeled and diced
4 organic carrots, sliced
4 celery sticks, sliced
1 small onion, diced
1/2 cup red lentils
Filtered water or 1 pack of organic chicken stock
Optional: 1 teaspoon of Better than Bouillon
Black pepper and sea salt
Optional: Plain yogurt
- Chop all of the ingredients.
- Place in crockpot with the lentils and cover with filtered water or chicken stock.
- Put on the high crockpot setting for 4 hours or low for 6 hours until the vegetables are soft.
- With an immersion blender, blend until smooth.
- Serve with plain yogurt and extra salt and pepper.