Description
A nourishing and flavorful detox crockpot lentil soup packed with vegetables, lentils, and herbs that creates a comforting, creamy texture with the help of olive oil. Perfect for a healthy, easy-to-make meal that supports detoxification and satisfies with every spoonful.
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)
- 2–3 cups kale (stems removed, chopped)
- 1 cup parsley (chopped)
- 5 cloves garlic (minced)
Legumes
- 1 cup green lentils
- 3/4 cup yellow split peas (or substitute with more lentils)
Liquids and Seasonings
- 8–10 cups vegetable or chicken broth
- 2 teaspoons herbs de provence
- 1 teaspoon salt (more to taste)
- 1/2 cup olive oil (preferably rosemary or herb-infused)
- A swish of sherry, red wine vinegar, or lemon juice (for tangy finish)
Instructions
- Prepare Ingredients: Wash, peel, and chop all vegetables including butternut squash, carrots, potatoes, celery, onion, and kale. Mince the garlic and chop the parsley. Rinse the lentils and yellow split peas under cold water.
- Cook in Crockpot: Place all vegetables, lentils, yellow split peas, garlic, herbs de provence, salt, and broth into the crockpot. Cover and cook on high for 5-6 hours or low for 7-8 hours until the lentils and vegetables are tender.
- Blend Soup: Transfer about 4 cups of the cooked soup to a blender along with the olive oil. Pulse gently until semi-smooth and creamy, allowing the oil to emulsify with the soup, creating a richer texture.
- Combine and Finish: Return the blended mixture to the crockpot and stir well. Add the chopped kale and parsley. Turn off the heat and let the soup rest for some minutes to allow the flavors to meld and the kale to soften slightly.
- Season and Serve: Adjust seasoning with additional salt and stir in a splash of sherry, red wine vinegar, or lemon juice for a bright, tangy finish. Serve warm, optionally with crusty wheat bread and Parmesan cheese for an enhanced experience.
Notes
- You can substitute yellow split peas with additional green lentils if preferred.
- Using herb-infused olive oil like rosemary olive oil enhances the soup’s flavor.
- Letting the soup sit after cooking improves both flavor and texture.
- For a vegan option, use vegetable broth instead of chicken broth.
- Serve with crusty bread and Parmesan cheese to elevate the meal, if dietary preferences allow.
- Prep Time: 20 minutes
- Cook Time: 6 hours (high) or 8 hours (low)
- Category: Soup
- Method: Slow Cooker / Crockpot
- Cuisine: American / Healthy
Nutrition
- Serving Size: 1.5 cups
- Calories: 230 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 9 g
- Saturated Fat: 1.3 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 9 g
- Protein: 12 g
- Cholesterol: 0 mg
Keywords: detox lentil soup, crockpot lentil soup, healthy lentil soup, slow cooker soup, vegan soup, vegetable lentil soup
