Detox Lentil Crockpot Soup
Ingredients
- For the Slow Cooker
- 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 rinsed
- 3/4 cup yellow split peas or substitute additional lentils
- 1 medium onion chopped
- 5 garlic cloves minced
- 8 –10 cups vegetable broth or chicken broth
- 2 teaspoons dried herbes de Provence
- 1 teaspoon salt plus more to taste
- Added at the End
- 2 –3 cups chopped kale stems removed
- 1 cup fresh parsley chopped
- 1/2 cup extra virgin olive oil
- Fresh lemon juice or apple cider vinegar to taste
Instructions
- Add squash, carrots, potatoes, celery, lentils, split peas, onion, garlic, broth, herbs, and salt to a slow cooker. Stir gently to combine.
- Cover and cook on high for 5–6 hours or low for 7–8 hours, until vegetables and lentils are very tender.
- Transfer about 4 cups of the soup to a blender. Add the olive oil and blend briefly until slightly creamy but still textured.
- Pour the blended soup back into the slow cooker and stir well.
- Add the chopped kale and parsley. Turn off the heat and let the soup rest for 10–15 minutes until greens soften.
- Finish with fresh lemon juice or apple cider vinegar to brighten the flavors. Adjust seasoning as needed before serving.
Notes
This healthy detox lentil soup is hearty, nourishing, and perfect for meal prep. Made entirely in the crockpot, it’s packed with fiber-rich lentils, antioxidant vegetables, and heart-healthy olive oil. The result is a comforting, plant-forward soup that tastes even better the next day.