The Best Detox Crockpot Lentil Soup

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; 3/4 cup yellow split peas (or just use 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

5 steps

Prep:30minCook:6h

Detox Crockpot Lentil Soup - a clean and simple soup made with onions, garlic, carrots, olive oil, squash, and LENTILS! Super healthy and easy to make.

Updated at: Thu, 17 Aug 2023 14:00:55 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories370.2 kcal (19%)

Total Fat15.8 g (23%)

Carbs45 g (17%)

Sugars6.9 g (8%)

Protein13.7 g (27%)

Sodium1104.1 mg (55%)

Fiber16.7 g (60%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

For the Crockpot

2 cupsbutternut squash

2 cupscarrots

2 cupspotatoes

2 cupscelery

1 cupgreen lentils

¾ cupyellow split peas

or just use more lentils

8 cupsvegetable broth

or chicken

2 teaspoonsherbs de provence

1 teaspoonsalt

more to taste

Add at the End

2 cupskale

stems removed, chopped

1 cupparsley

chopped

½ cupolive oil

rosemary olive oil or other herb infused oil is delicious

sherry

or lemon juice to add a nice tangy bite

red wine vinegar

Instructions

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).

Step 3

Add back to the pot and stir to combine. Stir in the kale and parsley. Turn the heat off and just let everything chill out for a bit before serving. The taste gets better with time and so does the texture, IMO!

Step 4

Season to taste (add the sherry, vinegar, and/or lemon juice at this point) and to really go next level, serve with crusty wheat bread and a little Parmesan cheese. It’s called Detox Balance

Step 5

Instant Pot Instructions: Place same first group of ingredients in the Instant Pot using only 6-7 cups of broth instead and cook on the soup setting for 30 mins with a quick release. Follow the same blending instructions and then add kale and parsley

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