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The Best Detox Crockpot Lentil Soup Recipe

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A wholesome and nourishing Detox Crockpot Lentil Soup that combines tender green lentils, yellow split peas, and a medley of fresh vegetables like butternut squash, carrots, potatoes, and kale. Slow-cooked to perfection for maximum flavor, this soup is blended partially with fragrant olive oil to create a creamy, comforting texture while remaining packed with fiber, protein, and nutrients. Ideal for a healthy, detoxifying meal that’s easy to prepare and perfect for a cozy day.

Ingredients

Vegetables

  • 2 cups butternut squash, peeled and cubed
  • 2 cups carrots, peeled and sliced
  • 2 cups potatoes, chopped
  • 2 cups celery, chopped
  • 1 onion, chopped
  • 5 cloves garlic, minced
  • 2-3 cups kale, stems removed, chopped
  • 1 cup parsley, chopped

Legumes

  • 1 cup green lentils
  • 3/4 cup yellow split peas (or substitute with more lentils)

Liquids & Oils

  • 8-10 cups vegetable or chicken broth
  • 1/2 cup olive oil (preferably rosemary or herb infused olive oil)
  • A swish of lemon juice

Seasonings

  • 2 teaspoons herbs de Provence
  • 1 teaspoon salt (adjust to taste)

Instructions

  1. Combine Ingredients in Crockpot: Place the butternut 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 vegetables and legumes are tender and flavors are well melded.
  2. Partially Blend Soup and Add Greens: Carefully ladle about 4 cups of the cooked soup into a blender. Add the olive oil and pulse gently until the mixture is semi-smooth and creamy. The oil emulsifies with the soup to give it a rich, creamy texture. Return this blended portion back into the crockpot and stir thoroughly. Next, stir in the chopped kale and parsley. Turn off the heat and let the soup rest for a few minutes to allow the kale to soften and flavors to develop.
  3. Season and Serve: Taste the soup and adjust seasoning as needed, adding more salt or a splash of lemon juice for acidity and brightness. For an enhanced experience, serve the soup alongside crusty wheat bread and a sprinkle of Parmesan cheese, if desired. The soup’s flavors improve even more with time, so leftovers are especially delicious.

Notes

  • This soup can easily be made vegetarian by using vegetable broth instead of chicken broth.
  • The partial blending creates a creamy texture without using cream, keeping the soup light and healthy.
  • Feel free to adjust the thickness by varying the amount of broth used.
  • Add lemon juice at the end to brighten the flavors and enhance digestion.
  • For a gluten-free option, skip the crusty bread or use gluten-free bread when serving.
  • The soup stores well in the fridge for up to 5 days and freezes beautifully for later meals.

Find it online: https://cookedbysarah.com/the-best-detox-crockpot-lentil-soup-recipe/