The Best Detox Crockpot Lentil Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
