slow cooker butternut lentil soup

Nothing beats the feeling of coming home to a warm, nutrient-dense, hearty soup. Lentils are a great source of plant-based protein, making this slow cooker soup one of our favorites for meatless Monday. Just toss everything into the slow cooker and go. Now that’s the way to kick off the week!

Yield 4–8 servings
Prep Time 15 minutes
Cook Time 6 hours (high); 8 hours (low)
80:20

2 cups cubed butternut squash

2 cups diced celery (about 4 stalks)

1 large yellow onion, diced

3 cloves garlic, minced

1 cup green lentils, rinsed

1 (15oz) can diced tomatoes

4 cups Veggie Broth or low-sodium vegetable broth

2 tsp ground turmeric

1½ tsp ground cumin

½ tsp ground cinnamon

1 tsp Himalayan pink salt

½ tsp freshly ground black pepper

1 (13.5oz) can full-fat coconut milk

3 cups kale, stems removed, cut into ribbons

Juice of ½ lemon

Pinch of red pepper flakes (optional)

1   Place the butternut squash, celery, onion, garlic, lentils, tomatoes, vegetable broth, turmeric, cumin, cinnamon, salt, and pepper in a slow cooker. Cover and set to Low for 7 to 8 hours or High for 5 to 6 hours.

2   In the last 15 minutes of cooking, stir in the coconut milk and kale, and replace the lid. Cook until the kale is wilted. Ladle into bowls and garnish with fresh lemon juice and red pepper flakes, if using.