Seasonal Recipes

The Lentil Soup

1 butternut squash (peeled and cubed)
3 carrots (peeled and sliced)
2 cups potatoes (chopped)
2 cups celery (chopped)
1 cup green lentils
3/4 cup yellow split peas (or just use more lentils)
1 onion (chopped)
5 cloves garlic (minced)
8-10 cups vegetable or chicken broth
2 teaspoons good quality herbs de provence (a mix of thyme, basil, marjoram, lavender, parsley, oregano, celery seed, tarragon & bay leaf powder) purchase here from Herbies
1 teaspoon salt (more to taste)

add at the end:

1 bunch of kale (stems removed, chopped)
1 cup parsley (chopped)
1/2 cup olive oil – rosemary olive oil or other herb infused oil is delicious
a swish of sherry, red wine vinegar, or lemon juice to add a nice tangy bite

Place all ingredients in a large cast iron pot. Cover and cook on low for 7-8 hours, promise its worth the patience. 
Place about 4 cups of soup in a blender (or use stick blender) with the olive oil. Pulse gently until semi-smooth and creamy-looking (the oil will form a creamy emulsion with the soup). Add back to the pot and stir to combine. Stir in the kale and parsley. Turn the heat off and just let everything chill out for a bit before serving. The taste gets better with time and so does the texture.
Season to taste (add the sherry, vinegar, and/or lemon juice at this point) and serve with crusty bread and a little Parmesan cheese. It’s called Detox Balance.

thanks for the recipe inspiration pinch of yum