Italian vegetable lentil spinach soup. T



  1. 1 cup chopped butternut squash, fresh or frozen or 1 cup Japanese sweet potato

  2. 1 cup chopped carrots

  3. 1 cup chopped celery

  4. 1/2  cup yellow onion, chopped

  5. 1 cup uncooked lentils

  6. 3 cloves garlic, minced

  7. 3 bay leaves 

  8. 1/2 teaspoon salt (more to taste)

  9. 4-5 cups organic chicken broth

  10. 1/4 cup olive oil


  1. Place all ingredients in slow cooker or instant pot.

  2. SLOW COOKER: 6 hours on high.
    INSTANT POT: From frozen, 15 minutes on high pressure + 10 minutes natural release.

  3. Add a handful or two  of spinach and mix in for extra fiber and nutrients!


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