1 cup chopped butternut squash, fresh or frozen or 1 cup Japanese sweet potato
1 cup chopped carrots
1 cup chopped celery
1/2 cup yellow onion, chopped
1 cup uncooked lentils
3 cloves garlic, minced
3 bay leaves
1/2 teaspoon salt (more to taste)
4-5 cups organic chicken broth
1/4 cup olive oil
Place all ingredients in slow cooker or instant pot.
SLOW COOKER: 6 hours on high. INSTANT POT: From frozen, 15 minutes on high pressure + 10 minutes natural release.
Add a handful or two of spinach and mix in for extra fiber and nutrients!