This is a revision of my original lentil soup post from 2017. You can use a big stock pot or crock pot (low 7-8 hours; high 5-6 hours) if you don’t have a Dutch Oven.
6 cups of vegetable broth (have a little more on hand, just in case )
1 cup diced carrots
1 cup butternut squash, peeled and cubed
1 cup diced celery
1/2 sweet onion, halved (you’ll remove this later)
3-4 garlic cloves whole, peeled (you’ll remove this later)
1 cup green lentils
3/4 cup yellow split peas
1/2 tsp. fresh rosemary
1/2 tsp. fresh oregano
1 tsp. fresh thyme
Kale, a handful or two, ribs removed and chopped
Optional: Small pasta noodles (I’m a fan of farfalline)
Put everything except the kale, EVOO, and pasta into your Dutch Oven. Turn the heat up to high and bring it to a boil. Once it’s boiling, turn it down to simmer, cover, and walk away. Walk far, far away. Seriously, for a few hours.
After 3-4 hours, remove the onion chunks and garlic cloves. Put the lid back on and walk away.
After about 2 more hours, pour a few cups (I eyeball this) of soup into a blender and blend well. Pour blended soup back into Dutch oven, stir. If soup is too thick, add more vegetable stock — slowly. If soup is too thin, blend another cup or two and pour it back into the Dutch oven.
About 10 minutes before serving, add the kale to the pot, stir, and let it sit for 10 minutes or so. Double check for flavor, adjust S&P, and serve!
If you’re using noodles – add them à la carte to your soup bowl. If you put the noodles directly into the soup pot to cook, the starch will change your soup’s flavor and consistency.