The Best Detox Crockpot Lentil Soup
| Published on November 13, 2024
Detox Crockpot Lentil Soup – a clean and simple soup made with onions, garlic, carrots, olive oil, squash, and LENTILS! Super healthy and easy to make.
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Prep Time:
30 mins
Cook Time:
6 hours
Additional Time:
10 mins
Total Time:
6 hours 40 mins
Servings:
8
Jump to Nutrition Facts
Ingredients You’ll Need
This soup is jam-packed with so many wholesome, feel-good ingredients. Let’s count them up, shall we?
- butternut squash
- carrots, celery, and onion (or mirepoix)
- potatoes
- green lentils and yellow split peas (you can use more green lentils if you can’t find split peas)
- garlic
- broth
- herbs de provence
- kale and fresh parsley
- a swish of olive oil and red wine vinegar at the end
How To Make This Lentil Soup Recipe
As is my goal with most recipes I make for Pinch of Yum, this crockpot lentil soup was made for real life. Because it’s literally for my real life.
- Start With Flavor: We’re starting with a solid base: onions, garlic, carrots, celery, spices, salt, and broth.
- Add The Vegetables and Lentils: Then we’re getting awesome by adding butternut squash, which partially melts into a creamy textured miracle, lentils (always lentils), and yellow split peas because WOW color.
- Puree and Serve: After all your feel-good vegetables simmer up into the best house smells and then we do the magic thing that takes it over the top: puree a portion of the soup with that olive oil to form a silky emulsion that then gets added back into the soup. YES PLZ 4EVR.
I ended mine with a splash of sherry and red wine vinegar because I’m currently having a moment with tangy foods.
What To Serve with Lentil Soup
There’s a lot going on in this soup, but if you want to round it out with more in the meal, I’d recommend a few extras:
- No Knead Bread (YES)
- No Knead Cheese Bread (DOUBLE YES)
- House Favorite Garlic Bread (TRIPLE YES)
- One-Ingredient Socca (yummy gluten-free flatbread for dipping purposes)
- A simple green salad
That’s it. That’s the soup. SO EASY. It requires a bit of front-end chopping to prep the veggies, but I’d guess it took me 30-45 minutes to cut everything up and get it in the crockpot, and in return I was gifted with 8 soup servings of this nutritious + cozy wonderfood. NOT A BAD DEAL.
Ingredients
for the crockpot
- 2 cups carrots (peeled and sliced)
- 1 cup green lentils
- 1 onion (chopped)
- 3/4 cup yellow split peas (or just use more lentils)
- 5 cloves garlic (minced)
- 1 teaspoon salt (more to taste)
- 810 cups vegetable or chicken broth
- 2 cups butternut squash (peeled and cubed)
- 2 teaspoons herbs de provence
- 2 cups potatoes (chopped)
- 2 cups celery (chopped)
add at the end
- 1 cup parsley (chopped)
- 23 cups kale (stems removed, 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
Directions
Step 1
Place all ingredients in the crockpot. Cover and cook on high for 5-6 hours or low for 7-8 hours.
Step 2
Place about 4 cups of soup in a blender with the olive oil. Pulse gently until semi-smooth and creamy-looking (the oil will form a creamy emulsion with the soup). Add back to the pot and stir to combine. Stir in the kale and parsley. Turn the heat off and just let everything chill out for a bit before serving. The taste gets better with time and so does the texture, IMO!
Step 3
Season to taste (add the sherry, vinegar, and/or lemon juice at this point) and to really go next level, serve with crusty wheat bread and a little Parmesan cheese. It’s called Detox Balance. 😉
Editor's Note:
Stovetop Instructions: Place same first group of ingredients on the stovetop and simmer on low for about an hour, or until the lentils/split peas and squash have softened. Follow the same blending instructions and then add kale and parsley. Instant Pot Instructions: Place same first group of ingredients in the Instant Pot using only 6-7 cups of broth instead and cook on the soup setting for 30 mins with a quick release. Follow the same blending instructions and then add kale and parsley.
Nutrition Facts(per serving)
319
Calories
14g
Fat
38g
Carbs
10g
Protein
Show Full Nutrition Label
Nutrition Facts
Servings per Recipe: 8
Calories: 319
% Daily Value *
Total Fat: 14g
17.9%
Saturated Fat: 5g
25.0%
Cholesterol: 0mg
0.0%
Sodium: 768mg
33.4%
Total Carbohydrate: 38g
13.8%
Dietary Fiber: 13g
46.4%
Total Sugars: 6g
12.0%
Protein: 10g
20.0%
Vitamin C: 26mg
28.9%
Calcium: 0mg
0.0%
Iron: 3mg
16.7%
Potassium : 818mg
17.4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Keywords:
Healthy recipes, best recipe, detox recipe, crockpot recipe, lentil recipe, soup recipe, The Best Detox Crockpot Lentil Soup recipe
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