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
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Preparation
Step 1
Place all ingredients in the crockpot. Cover and cook on high for 5-6 hours or low for 7-8 hours.
Step 2
Place about 4 cups of soup in a blender with the olive oil. Pulse gently until semi-smooth and creamy-looking (the oil will form a creamy emulsion with the soup). Add back to the pot and stir to combine.
Step 3
Stir in the kale and parsley. Turn the heat off and let it rest before serving. The taste gets better with time.
Step 4
Season to taste (add the sherry, vinegar, and/or lemon juice at this point). Serve with crusty wheat bread and a little Parmesan cheese.
Step 5
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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.
