A simple, delicious, hearty, and healthy soup to make in your slow cooker. If you don’t have a slow cooker, simmer the soup in a large pot until the sweet potato, lentils and butternut are soft – at least 20 – 30 minutes. Then blend. Slow cooking allows the flavours to develop a bit deeper, and you don’t need to stir the soup like you would if it were on the stove.

Slow Cooked Sweet Potato, Butternut Squash, Red Lentil, and Chickpea Soup
Serves 4
A simple to make, healthy soup which is full of warming flavours.
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Prep Time
5 min
Cook Time
5 hr
Total Time
5 hr 5 min
Prep Time
5 min
Cook Time
5 hr
Total Time
5 hr 5 min
Ingredients
  1. 600g Prepared Butternut Squash & Sweet Potato cubes (or one medium butternut and one large sweet potato, peeled and cubed)
  2. 1 cup red lentils, rinsed
  3. 1 tin chickpeas, rinsed
  4. 7 cups water
  5. 6 tsp vegetable bouillon
  6. 1 tsp cumin
  7. parsley to serve
Instructions
  1. Place the sweet potato, butternut, lentils, water, bouillon, cumin and half the chickpeas in the slow cooker. Cook on low for 5 hours.
  2. Stir well to blend.
  3. Use a blender or immersion blender to blend until smooth.
  4. Stir in the remaining chickpeas and sprinkle with parsley.
Notes
  1. I served the soup in spelt breadbowls (warm the bread in the oven, cut off the top, scoop out the insides leaving just the shell of the bread).
The Pescetonian http://pescetonian.co.uk/