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The Best Slow Cooker lentil Stew!

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)

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