Preparation time is 20minutes
Cook time is 6hours
Total time is 6hours 20minutes
Serve is for 6 people
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
6
- 315grams lentils, sorted and rinsed
- 1 yellow onion, peeled and diced
- 4 cloves garlic, peeled and minced
- 410grams butternut squash, peeled and diced
- 3 carrots, peeled and diced
- 1.20L vegetable stock
- 10grams fresh herbs, rosemary, thyme, sage, parsley or combination
- 200grams kale, stems removed and roughly chopped
Nutrition per serving
1040kJ / 250Cal
1040 Kilojoules or 250 Calories
12% of daily energy intake*
Protein
15.4grams
Fat
1.8grams
Carbs
36.0grams
Sugars
13.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This slow cooker soup is a simple way to eat healthily and heartily during cold weather months.
Instruction tip
This is the perfect way to use up other leftover veggies sitting inside your fridge.
Method
Step 1 of 2
Tip in all the ingredients except kale in the slow cooker. Cover and cook in high for 5 to 5 hours or low for 6 to 7 hours. Give it a stir a few times during the cooking time.
Step 2 of 2
Add the kale and stir. Let it cook and wilt in the residual heat. Serve with toasted bread.
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