Slowcooker Split Pea Lentil Soup

Slowcooker Split Pea Lentil soup is truly a dump it and go meal!
Slowcooker Split Pea Lentil soup is truly a dump it and go meal!

Split pea lentil soup in the slowcooker is what I call a true ‘dump meal’. There are few main-course meals you can pull together in minutes with a heavier nutritious punch than this one. Preparing this meal is a Veteran Move in itself because it’s just chop, slice, measure and dump it into one of any kitchen’s most useful Veteran Tools: a preheated slowcooker! Nothing needs to be sauteed or seared and, even though it packs considerable protein, its all plant-based if that matters to any degree!

Aside from hearty vegetables like onion, carrot, celery and potatoes, this meal benefits from butternut squash, split peas and lentils. all of which have something special to offer.

Like many of my favourites, Butternut Squash is a misunderstood food source. Understandably many believe its a vegetable but, in fact, it’s a fruit! This popular winter squash has essentially, everything needed to sustain you. The list of vitamins includes B1, 2, 3, 5, 6 and 9 as well as vitamins C and E. Number folate, beta carotene, calcium, zinc, phosphorus, iron, manganese, potassium and magnesium among its mineral advantages. And, its also a great source of fibre!

Eating butternut squash is good for your eyes and skin, prevents constipation, fights type II diabetes and strengthens bones. It also promotes healthy immunity and cardiovascular health, can lower inflammation and reduces other chronic disorders while helping your body balance muscles and nerves.

Split peas contain a wide spectrum of vitamins. They’re a good source of healthy protein and are particularly high in fibre. In fact, a cup of split peas provides up to 65% of your recommended daily serving of fibre which aids in battling bad cholesterol. Generally speaking, split peas are a good cancer fighting food. They help regulate blood sugar, promote weight control, can improve heart health health and are easy to digest for those who suffer with IBS.

Finally, the health benefit and food value of Lentils stretches back thousands of years. They arrived in North America in the 16th century and became a popular meat substitute during the Second World War. With a subtle flavour of their own they easily adapt to seasonings and companion ingredients. The most common varieties of these versatile, gluten-free beans are red, brown and green. Nutritionists contend that green lentils are the healthiest of the bunch. They are packed with vitamins and minerals that are generally heart healthy and good for combating high blood pressure, protect your heart and promote the formation of red blood cells so they can help you ward off fatigue.

Key ingredients include carrots, onion, potatoes, butternut squash, green lentils, split peas and kale
INGREDIENTS
2 cups butternut squash, peeled and cubed
2 cups carrots, sliced)
2 cups potatoes, chopped
2 cups celery, chopped
3/4 cup yellow split peas
1 cup green lentils
1 onion, chopped
5 cloves garlic, minced
8–10 cups vegetable broth
2 teaspoons Herbs de Provence
1 teaspoon salt
1/4 teaspoon cracked pepper
INGREDIENTS AFTER COOKING
1/2 cup olive oil
2 cups kale, stems removed, chopped
1 cup parsley, chopped
1/4 cup sherry
Prepping this dish is as easy as chopping, dicing and measuring ingredients
Prepping this dish is as easy as chopping, dicing and measuring ingredients
Once all the veggies are chopped and diced, dump them into a slowcooker
Once all the veggies are chopped and diced, dump them into a slowcooker that’s been lightly greased with olive oil and preheating while you’ve been prepping everything
Measure out the split peas and lentils and add them
Measure out the split peas and lentils and add them
Measure out the Herbs de Provence and add them with the broth. Cover and cook on high for 6 hours or on low for 8
Measure out the Herbs de Provence and add them with the broth.
Cover and cook on high for 6 hours or on low for 8
Once everything has cooked, add olive oil to your blender and four cups of the soup mixture
Once everything has cooked, add olive oil to your blender and four cups of the soup mixture
Pulse together until it looks smooth and creamy
Pulse together until it looks smooth and creamy (no need to totally puree it though)
Add it back to the slowcooker and stir
Add it back to the slowcooker and stir to thoroughly to mix it all together
Stir in the kale and parsley and let everything cool for about ten minutes before adding some cooking sherry
Stir in the kale and parsley and let everything cool for about ten minutes before adding the cooking sherry… if you’d prefer red wine vinegar or even lemon juice could be substituted

Try this recipe. If you like it… even if you don’t… please comment and like the blog. Come back and see us some time!

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