Veggie Loaded Lentil Soup

• Vegetarian
• Gluten free

• Produce

  • 2 cup Butternut squash
  • 2 cup Carrots
  • 1 cup Celery
  • 1 cup Celery root
  • 8 cloves Garlic
  • 1 cup Green lentils
  • 1 tbsp Herbs de provence
  • 2 cup Kale
  • 3/4 cup Onion
  • 1/4 cup Parsley, fresh
  • 1 cup Potatoes
  • 1 sprig Rosemary
  • 1/2 cup Split peas, yellow
  • 1/2 cup Split peas, green

• Canned Goods

  • 10 cup Chicken broth or vegetable stock, low-sodium

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 1 1/2 tsp Kosher sea salt
  • 1/4 tsp Paprika

• Oils & Vinegars

  • 6 tbsp Olive oil
  • 2 tsp White vinegar or red wine vinegar

• Dairy

  • 1/4 cup Parmesan cheese

Found on lifemadesimplebakes.com

Description

Ingredients

• 2 tbsp. olive oil
• 2 c. julienned carrots (about 1½ inches long)
• 1 c. diced celery
• ¾ c. diced onion
• 8 cloves minced garlic
• 10 c. low-sodium chicken broth or vegetable stock
• 1 tbsp. herbs de provence
• 1½ tsp. kosher sea salt
• ¼ tsp. ground black pepper
• ¼ tsp. paprika
• 1 sprig rosemary
• 2 tsp. white vinegar or red wine vinegar
• ½ c. yellow split peas
• ½ c. green split peas
• 1 c. green lentils
• 2 c. cubed butternut squash
• 1 c. cubed potatoes
• 1 c. cubed celery root
• ¼ c. olive oil
• 2 c. chopped kale
• ¼ c. chopped fresh parsley
• ¼ c. parmesan cheese, grated or shaved (optional)

Directions

• In a large stock pot or Dutch-oven set over medium heat, add the olive oil. When the oil is hot, add the celery, onion and carrots, saute until tender, about 3-4 minutes. Add the garlic and cook until fragrant, about 1 minute.
• Pour in the chicken broth, turn heat to medium-high and bring to a boil. Add the herbs, salt, pepper, paprika, rosemary, vinegar, split peas, and lentils. Reduce heat and simmer uncovered for 30 minutes.
• Add the butternut squash, potatoes and celery root, simmer for an additional 30 minutes or until the veggies and the peas/lentils are tender.
• Place 4 cups of soup in a blender with ¼ cup of olive oil. Pulse until smooth and creamy. Pour back into the pot and stir to combine. Add chopped kale, parsley and parmesan, simmer for an additional 5-8 minutes.
• Remove from the heat and allow to rest for 5 minutes before serving.