This dish is one of my all time favourites, it is comforting, filling and so nutritious. You just want to go back for more!
INGREDIENTS For the slow cooker: 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 ¾ cup yellow split peas (or just use more lentils) 1 onion (chopped) 5 cloves garlic (minced) 8-10 cups vegetable broth I am using kallo 2 teaspoons herbs de provence 1 teaspoon salt (more to taste)
Add at the end: 2-3 cups kale (stems removed, chopped) 1 cup parsley (chopped) ½ cup olive oil - rosemary olive oil or other herb infused oil is delicious and lemon juice to add a nice tangy bite
INSTRUCTIONS Place all ingredients in the slow cooker. Cover and cook on high for 5-6 hours or low for 7-8 hours. Stir in the kale and parsley towards the end. Turn the heat off and just let everything sit for a bit before serving. The taste gets better with time and so does the texture! Season to taste (add lemon juice at this point)