A warm, nourishing bowl of lentil soup is one of the best ways to bring comfort and nutrition to your table. This crockpot version is incredibly simple to prepare, packed with wholesome vegetables, and wonderfully hearty. With a mix of lentils, butternut squash, potatoes, aromatics, and fresh herbs, this soup develops deep flavor as it slowly cooks to perfection.
Why You’ll Love This Recipe
This Detox Crockpot Lentil Soup is the ideal balance of convenience and nutrition. It requires minimal hands-on time yet yields generous servings, making it perfect for busy days. The slow cooker does all the work, transforming everyday vegetables into a creamy, flavorful, and satisfying meal. Additionally, the recipe is naturally vegetarian and can be made vegan with vegetable broth. It’s comforting, filling, and customizable—great for meal prep or feeding a crowd.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crockpot:
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 replace with additional 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 and chopped
1 cup parsley, chopped
1/2 cup olive oil
A splash of sherry, red wine vinegar, or lemon juice for tang
Directions
Place the squash, carrots, potatoes, celery, lentils, split peas, onion, garlic, broth, herbs de Provence, and salt into the crockpot.
Cover and cook on high for 5–6 hours or on low for 7–8 hours, until the lentils and vegetables are tender.
Transfer about 4 cups of the soup to a blender, add the olive oil, and pulse until creamy.
Return this blended mixture to the crockpot and stir to combine.
Add the chopped kale and parsley. Turn off the heat and let the soup rest for a few minutes to allow flavors to meld.
Adjust seasoning and finish with a splash of sherry, vinegar, or lemon juice.
Serve warm, ideally with crusty bread.
Servings and timing
This recipe makes approximately 8 servings.
Prep time: about 30 minutes
Cook time: 5–6 hours on high or 7–8 hours on low in the crockpot.
Variations
Use only green lentils if split peas are unavailable.
Substitute sweet potatoes for regular potatoes for a sweeter, earthier flavor.
Add spices such as turmeric or cumin for a different flavor profile.
Use spinach instead of kale for a softer green.
Stir in a bit of coconut milk for creaminess without blending.
Storage/Reheating
Refrigerate leftovers in an airtight container for up to 4 days.
Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat gently on the stovetop over medium-low heat or in the microwave, adding a splash of broth if needed to adjust consistency.
FAQs
How can I thicken the soup without blending?
Simmer uncovered for 10–15 minutes to reduce the liquid, or mash some of the vegetables directly in the pot.
Can I make this soup vegan?
Yes, simply use vegetable broth and follow the recipe as written.
Can I use red lentils instead?
Red lentils cook too quickly and will break down, so they aren’t ideal for this recipe.
Should I soak the lentils first?
No soaking is needed; they cook fully in the crockpot.
Can I add meat to this recipe?
Yes, cooked and crumbled halal sausage or shredded chicken can be added at the beginning or stirred in at the end.
What type of potatoes works best?
Yukon gold or red potatoes hold their shape well and add a creamy texture.
Can I make this in an Instant Pot?
Yes. Cook all initial ingredients (using only 6–7 cups broth) on the soup setting for 30 minutes with a quick release, then follow blending steps and add greens.
What if my soup is too thick?
Stir in additional broth or water until the desired consistency is reached.
Can I prepare the vegetables the night before?
Yes, chopped vegetables can be stored in the refrigerator for up to 24 hours before cooking.
How do I keep the greens vibrant?
Add kale or parsley at the end of cooking to maintain color and freshness.
Conclusion
This Detox Crockpot Lentil Soup is a wonderfully hearty, wholesome, and flavor-packed dish that fits perfectly into busy lifestyles. With minimal prep and nutrient-rich ingredients, it delivers comfort in every bowl. Whether you enjoy it fresh from the crockpot, reheated for lunch, or stocked in your freezer, it’s a reliable recipe you’ll reach for again and again.
A hearty and nourishing detox lentil soup made effortlessly in the crockpot with wholesome vegetables, lentils, herbs, and greens. This comforting soup is perfect for meal prep, packed with fiber and flavor, and naturally vegetarian or vegan.
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, rinsed
3/4 cup yellow split peas (or replace with additional 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
2–3 cups kale, stems removed and chopped
1 cup parsley, chopped
1/2 cup olive oil
A splash of sherry, red wine vinegar, or lemon juice for tang
Instructions
Place the squash, carrots, potatoes, celery, lentils, split peas, onion, garlic, broth, herbs de Provence, and salt into the crockpot.
Cover and cook on high for 5–6 hours or on low for 7–8 hours, until the lentils and vegetables are tender.
Transfer about 4 cups of the soup to a blender, add the olive oil, and pulse until creamy.
Return the blended mixture to the crockpot and stir to combine.
Add the chopped kale and parsley. Turn off the heat and let the soup rest for a few minutes to allow flavors to meld.
Adjust seasoning and finish with a splash of sherry, vinegar, or lemon juice.
Serve warm, ideally with crusty bread.
Notes
Use only green lentils if split peas are not available.
Sweet potatoes can replace regular potatoes for a sweeter flavor.
Add turmeric or cumin for extra depth.
Spinach can replace kale if preferred.
Coconut milk can be added for creaminess without blending.
Refrigerates well for 4 days and freezes for up to 3 months.
