Good morning readers! Today I am thrilled to have Allie from Key Ingredients sharing a delicious and easy plant-based recipe with a perspective I cannot yet provide to you. You see, while I read research articles about the best ways to raise healthy children, and even have clients who have successfully done so with my guidance, I do not yet have kids myself. I know that many of you do, and at times my insecurities tell me that despite my recommendations, you may think it is impossible to create these healthy, plant-based meals that your whole family will love.
Thankfully, Allie has my back. She has two children 3 and under which, to me, sounds like the hardest job ever. Yet, she still prioritizes fitness, cooks nourishing meals that her family enjoys together, and shares these experiences with her readers! Bonus: this recipe has plant-based protein and plenty of healthy carbs to fuel your workouts and aid in recovery.
I know you’ll enjoy her post and hope you’ll follow along over at Key Ingredients in the future, too!
Hey there! I am so happy to be here today and honored that I get to share a recipe with all of you. Many of you probably don’t know me so I will give you short and sweet introduction. I’m a wife and stay-at home mom to a 3-year-old and soon to be one-year-old. I love anything and everything to do with nutrition, health and fitness. My journey with food and the skills I’ve acquired in the kitchen are due in large part to experimentation and putting my own personal touch on recipes I find. As a wife and mom, I find so much pleasure in preparing healthy and delicious meals for my family to enjoy. I love the challenge of attempting a new dish and recreating others, especially some of my childhood favorites, in order to make them healthier. To me, food is an expression of love and memories being made around the table as we share laughter, joy and sometimes even tears.
Trust me when I say, I know how hectic dinner time can be for many families. Many nights I feel as if I have little to no time at all to get dinner on the table so planning and preparing food in advance is always helpful. For this reason my crock pot stands as one of my very favorite kitchen appliances and I use it often. At the end of the day when we are all worn out and hungry there’s nothing better than walking in the door to dinner ready and waiting on you.
This Butternut Squash and Lentil soup are perfect for those nights. All it takes is a little bit of prep work in the morning to get this healthy and delicious soup on the table for you and your family to enjoy. Even better it makes plenty enough so you can have it again later in the week for lunch or dinner.
This vegetarian soup is full of protein packed lentils and nutrient-rich veggies. The lentils and squash soften as they cook giving the soup a nice and creamy consistency. I recommend sticking with red lentils for this recipe as they tend to cook quicker and get mushy when cooked through. It’s hearty, healthy and full of flavor. Truthfully, I wasn’t sure how my three-year old would respond to this meal because, if I’m being honest, she is quite the picky eater. I’m happy to report she loved it. So much so she gobbled it up three nights in a row. At the end of a long day that makes my heart very happy indeed.
I hope you enjoy this recipe as much as we did!
Slow Cooker Butternut Squash and Lentil Soup
Prep Time: 10 minutes
Cook Time: 8 hours
- 1 large butternut squash peeled and diced (about 6 cups)
- 1 1/2 cups dried red lentils
- 3 medium carrots
- 1 medium onion
- 3 stalks celery
- 7 cups vegetable broth
- 2 cloves garlic, thinly sliced
- 1/2 teaspoon nutmeg
- In a large crock pot add all the ingredients, then cover and cook on low for 8 hours.
- Stir the soup to make it a rough puree.
- Serve topped with sea salt and fresh ground pepper