The Best Detox Crockpot Lentil Soup
Total Time
6 hours 30 minutes
Prep Time
30 mins
Cook Time
6 hours
Rating
4.8 out of 5 stars
(367)
Ingredients
8 servings
- 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
- 3/4 cup yellow split peas (or more 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, chopped)
- 1 cup parsley (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
How would you rate this recipe?
Preparation
Chef’s notes
Stovetop Instructions:
Simmer on low for about an hour, or until the lentils/split peas and squash have softened.
Instant Pot Instructions:
Cook on the soup setting for 30 mins with a quick release. Use only 6-7 cups of broth. Follow the same blending instructions.