Detox Crockpot Lentil Soup Detox Crockpot Soup | How To Make This Crockpot Lentil Soup?

Detox Crockpot Lentil Soup Detox Crockpot Soup | How To Make This Crockpot Lentil Soup?

A clean and simple soup made with onions, garlic, carrots, olive oil, squash, and lentils! It is easy to make a super healthy snack.

Lentil soup in the crock pot. My winter life is the love of my life.

I see you, hungry reader, who has a hard time finding the time to cook even though you love food, who opens the fridge to grab a quick lunch to take to work in the morning rush, only to find nothing that seems good enough, who values the big.

I am watching you. I feel like I should clarify, because you think I am not watching because I am on the other side of the computer-ma-jig.

Since I see you and understand you, I honor you with this super cozy, big-time nutritious, easy to prepare soup.

My bowl of DETOX soup is topped with a few thick chunks of Parmesan cheese and served with that addicting crusty-warm bread, which is what this is called. Correct, about that. The best kinds of healthy foods are the ones that actually taste good, and we sneaked a few good foods into this soup.

This soup tastes better with the extras than it does without them. The bread and cheese will come next.

In This Post: Everything You Need To Make This Soup

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Lentil soup held in bowl.

How To Make Lentil Soup

This crockpot lentil soup was made for real life, as my goal with most recipes I make for Pinch of Yum. It is literally for my real life.

A solid base includes onions, garlic, carrots, celery, spices, salt, and broth.

We are getting awesome by adding butternut squash, which is a creamy textured miracle, lentils, and yellow split peas because of their amazing color.

After all this is done, we puree a portion of the soup with the olive oil and add it to the soup to make a silky emulsion that will compliment the house smells. Yes, plz 4EVR.

I ended mine with a splash of red wine and sherry because I am having a moment with some foods.

Carrots on a cutting board with a peeler.

Lentil Soup: Frequently Asked Questions

What type of lentils should I use in this soup?

We would recommend brown or green lentils. Red lentils are U0022splitu0022 which makes them softer a lot quicker.

Can you make this soup in the Instant Pot?

Yes, that’s right! Place the first group of ingredients below in the Instant Pot and cook on the soup setting for 30 minutes, with a quick release at the end. The same instructions are followed to add parsley and kale.

My lentils are still hard! How do I fix this?

The soup should be cooked a little longer on the high setting to make it easier to cook. If you use the Instant Pot, you can cook for another 5 minutes, or turn on the sauté mode and cook until they are softened.

How big of a crockpot or Instant Pot do I need to use?

A lot of soup can be made from this. For both, we would recommend at least a 6-qt.

Can you freeze this lentil soup?

Yes, that’s right! You can either freeze leftovers for three months or make a freezer meal by following the instructions in the recipe card notes.

Varieties of lentils

What To Serve with Lentil Soup

There is a lot going on in this soup, but if you want to round it out for a whole meal, I would recommend a few extras.

Lentil soup in a bowl with a spoon.

It is all done. That is the soup. It is so easy. It requires a bit of front-end chopping to prepare the veggies, but I would guess it took me at least 30 minutes to cut everything up and get it in the crockpot, and in return I was gifted with 8 soup serving of this healthy + cozy wonderfood. It’s not a bad deal.

Cheers to you and your people who are enjoying many bowls of soup in the crock pot.

Print

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Detox Lentil Soup in a bowl with a spoon.

The Best Detox Crockpot Lentil Soup

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  • Author:

    Pinch of Yum

  • Total Time:

    6 hours 30 minutes

  • Yield:

    8

    servings

    1

    x

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Description

A clean and simple soup made with onions, garlic, carrots, olive oil, squash, and lentils! It is easy to make a super healthy snack.

Ingredients

Scale

For the crockpot:

  • 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)

Add at the end:

  • 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

Instructions

Video

  1. Place all ingredients in the crockpot. Cover and cook on high for 5-6 hours or low for 7-8 hours.

  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. 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!

  3. 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. 😉

Equipment

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Blender

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Slow Cooker

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Notes

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.

Freezer Meal Version

  1. Freeze together:

    2 cups chopped butternut squash, fresh or frozen

    2 cups mirepoix, fresh or frozen
    1-2 cups chopped potatoes, fresh or frozen
    1 cup uncooked brown lentils
    3 cloves garlic, minced
    1 teaspoon herbes de Provence (or other spices you like)
    1/2 teaspoon salt (more to taste)
    4-5 cups vegetable or chicken broth

  2. Instant Pot Instructions: From frozen, 

    15 minutes on high pressure and 10 minutes of natural release.

  3. Slow Cooker Instructions: From frozen, 6 hours on high.
  4. Final Step: Blend a little of the soup with 1/4 cup olive oil, return to pot, and stir in 1-2 cups chopped kale. Finish with some lemon juice or red wine vinegar. 
  • Prep Time:

    30 mins

  • Cook Time:

    6 hours

  • Category:

    Dinner

  • Method:

    Slow Cooker

  • Cuisine:

    American

lentil soup, crockpot soup, slow cooker soup, vegetarian soup, vegan soup

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Time To Show You Off!

Instagram images of lentil soup.

One More Thing!

This recipe is part of our collection of best healthy soups. Check it out!

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