Recipe By:
About LindsayA little thing about me: I ♡ FOOD. I also love food photography. I wrote an ebook that can help you learn your camera and I also teach food photography workshops in our Minneapolis studio. Did you make a recipe? Tag @pinchofyum on Instagram. I WANNA SEE! facebook instagram pinterest twitter
Heather (Delicious Not Gorgeous)
Sonia
Kari
Christy
Miuki
Melanie
Sona
Y. B.
kat
Peter
harmony
harmony
Chris
Britt
Siri
Sasha @ Eat Love Eat
Melanie
KzKayne
Nathan
Alyssa
hedy
hedy
Neda
Katrina
Kate
Christine
Jenna @ Pinch of Yum
Cheryl
Emily @ Robust Recipes
Brittany | Words Like Honeycomb
Jackie
Lindsay
Faith (Home Ec @ Home)
Lindsay
Jasmin
Lindsay
Nicole @ Young, Broke and Hungry
Lindsay
Katie
Lindsay
Pipa
Tony
Denise
Andrea
Kara {Miss Frugal Fancy Pants}
Lucia @ The Foodwright
Laura
Hanna
Lindsay
V
Lindsay
Lindsay
Vikki
Kristin @ Pinch of Yum
Recipe By: About LindsayA little thing about me: I ♡ FOOD. I also love food photography. I wrote an ebook that can help you learn your camera and I also teach food photography workshops in our Minneapolis studio. Did you make a recipe? Tag @pinchofyum on Instagram. I WANNA SEE! facebook instagram pinterest twitter
Heather (Delicious Not Gorgeous)
Sonia
Kari
Christy
Miuki
Melanie
Sona
Y. B.
kat
Peter
harmony
harmony
Chris
Britt
Siri
Sasha @ Eat Love Eat
Melanie
KzKayne
Nathan
Alyssa
hedy
hedy
Neda
Katrina
Kate
Christine
Jenna @ Pinch of Yum
Cheryl
Emily @ Robust Recipes
Brittany | Words Like Honeycomb
Jackie
Lindsay
Faith (Home Ec @ Home)
Lindsay
Jasmin
Lindsay
Nicole @ Young, Broke and Hungry
Lindsay
Katie
Lindsay
Pipa
Tony
Denise
Andrea
Kara {Miss Frugal Fancy Pants}
Lucia @ The Foodwright
Laura
Hanna
Lindsay
V
Lindsay
Lindsay
Vikki
Kristin @ Pinch of Yum
Ingredients
2 cups butternut squash (peeled and cubed)
2 cups 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 herbs de provence
1 teaspoon salt (more to taste)
add at the end:
2-3 cups 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
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