Name: The Best Detox Crockpot Lentil Soup
Prep time: 30 min
Cook time: 6 h
Total time: 6 h 30 min
Cuisine: American
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

Description

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

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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.
No need to soak lentils before cooking.
For vegan version, use vegetable broth.

Prep Time: 30 minutes
Cook Time: 6 hours
Category: Soup
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 290
Sugar: 5g
Sodium: 620mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 10g
Protein: 11g
Cholesterol: 0mg