The Best Detox Crockpot Lentil Soup Recipe

Introduction

This Detox Crockpot Lentil Soup is a hearty and nourishing meal that’s perfect for cleansing and comfort. Packed with vegetables, lentils, and warming herbs, it’s easy to prepare and ideal for busy days. Slow-cooked to perfection, it delivers deep flavors and a satisfying texture.

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 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 or herb-infused preferred)
• A swish of sherry, red wine vinegar, or lemon juice (optional, for tang)

Instructions

1. Step 1: Place all the vegetables, 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 lentils and vegetables are tender.
2. Step 2: Scoop about 4 cups of the soup into a blender along with the olive oil. Pulse gently until the mixture becomes semi-smooth and creamy, allowing the oil to emulsify with the soup. Return this blended mixture to the crockpot and stir well to combine.
3. Step 3: Stir in the chopped kale and parsley. Turn off the heat and let the soup sit for a few minutes to meld the flavors and soften the kale slightly.
4. Step 4: Taste and adjust seasoning as needed. Add a splash of sherry, red wine vinegar, or lemon juice for a bright, tangy finish if desired. Serve warm, ideally with crusty wheat bread and a sprinkle of Parmesan cheese for extra richness.

Tips & Variations

• For a fully vegan dish, use vegetable broth and skip the Parmesan cheese.
• If you prefer a chunkier soup, blend less of the soup before adding the kale and parsley.
• Try adding a pinch of smoked paprika or cumin for an extra layer of flavor.
• Rosemary or herb-infused olive oil enhances the soup’s aroma and richness beautifully.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in a microwave, adding a splash of broth or water if the soup has thickened. This soup also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of dried?

Dried lentils are preferred because they absorb flavors and cook evenly in the crockpot. If using canned lentils, add them towards the end of cooking to avoid overcooking and adjust the cooking time accordingly.

Is it necessary to blend part of the soup?

Blending part of the soup creates a creamy texture without needing cream or dairy, balancing the heartiness of the lentils and vegetables. However, you can skip this step if you prefer a more rustic, chunky soup.

The Best Detox Crockpot Lentil Soup Recipe

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4.5 from 481 reviews

A comforting and nutritious detox lentil soup made easy in the crockpot. This hearty soup combines butternut squash, lentils, kale, and aromatic herbs, slow-cooked to develop rich flavors and a creamy texture achieved by blending part of the soup with olive oil. Perfect for a wholesome meal that supports cleansing and balance.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 6 hours
• Total Time: 6 hours 15 minutes
• Yield: 6–8 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 additional lentils)

Liquids & Oils

• 8–10 cups vegetable or chicken broth
• 1/2 cup olive oil (preferably rosemary or herb-infused)
• A swish of sherry, red wine vinegar, or lemon juice (for tangy finish)

Seasonings

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

Instructions

1. Add Ingredients to Crockpot: Place the butternut squash, carrots, potatoes, celery, green lentils, yellow split peas, chopped onion, minced garlic, herbs de Provence, salt, and broth into the crockpot. Cover the crockpot and cook on high for 5-6 hours or on low for 7-8 hours until the vegetables and legumes are tender.
2. Blend Part of the Soup: Carefully scoop about 4 cups of the cooked soup into a blender. Add the olive oil and pulse gently until the mixture looks semi-smooth and creamy. This emulsification of oil and soup creates a velvety texture. Pour the blended soup back into the crockpot and stir well to combine.
3. Add Kale and Parsley: Stir in the chopped kale and parsley into the crockpot. Turn off the heat and allow the soup to rest for a bit. This resting time lets flavors marry and kale soften, enhancing both taste and texture.
4. Season and Serve: Adjust seasoning to taste, adding more salt if needed. Add a splash of sherry, red wine vinegar, or lemon juice to introduce a tangy brightness. Serve hot, optionally accompanied by crusty wheat bread and a sprinkle of Parmesan cheese for an elevated experience.

Notes

• Using rosemary or herb-infused olive oil intensifies flavor, but plain olive oil works well too.
• For a fully vegetarian/vegan version, use vegetable broth and omit Parmesan cheese.
• You can substitute yellow split peas with additional lentils if preferred.
• The soup tastes even better the next day as the flavors meld.
• To make this recipe gluten-free, serve without bread or with gluten-free bread.
• Be cautious when blending hot soup – blend in small batches to avoid splattering.

Keywords: detox soup, crockpot lentil soup, healthy lentil soup, slow cooker soup, vegetarian soup, butternut squash soup, kale soup, immune boosting soup