Kale Lentil Crockpot Soup


Ok, let's face it, sometimes preparing for a healthy meal can feel like a lot of work! Whether it's a gloomy day outside or your day is full of obligations, it isn't always easy to spend time in the kitchen making healthy meals. For those days, I like to call on my old friend the crockpot. It's the lazy/busy/exhausted woman's best friend.

This recipe is easy. It's also really nourishing! It uses lots of vegetables, lentils and white beans. And to make things REALLY easy for myself (like I said, super lazy/busy/exhausted), I use frozen squash (that's already chopped and ready to go), and canned lentils and white beans. This keeps the prep time to a minimum.

You can quickly prep this meal earlier in the day by tossing all ingredients in the crockpot and then turning it on a few hours before dinner.

Right before you eat, you'll want to toss in the kale and season with salt and pepper. I served this soup with warm crisp bread!


Kale Lentil Crockpot Soup

Prep time: 20 mins

Cook time: 4 hours

Total time: 4 hours 20 mins


8 servings


  • 2 medium potatoes, peeled and chopped

  • 2 cups chopped squash (frozen or fresh)

  • 4 celery stalks, chopped

  • 5 carrots, peeled and chopped

  • 4 parsnips, peeled and chopped

  • 1 onion, diced

  • 5-6 cloves of garlic, minced

  • 1 can lentils

  • 1 can white beans

  • 1 carton vegetable broth

  • 1 Tbsp turmeric

  • 1 Tbsp fresh grated ginger

  • 2 tsp dried thyme

  • salt and pepper to taste

  • 2 cups fresh kale, chopped


  1. Add all ingredients to your crockpot and cook on low for 4-5 hours, depending on your crockpot.

  2. Toss in kale at least 20 minutes before serving.

  3. Season with salt and pepper and serve with crisp warm bread