The Best Detox Crockpot Lentil Soup Recipe

Introduction

This Detox Crockpot Lentil Soup is a comforting and nourishing dish packed with vegetables and legumes. It’s easy to prepare and perfect for a wholesome meal that feels both light and satisfying.

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

Instructions

1. Step 1: Place all ingredients except kale, parsley, olive oil, and tangy additions into the crockpot. Cover and cook on high for 5–6 hours or low for 7–8 hours.
2. Step 2: Scoop about 4 cups of soup into a blender with the olive oil. Pulse gently until semi-smooth and creamy-looking—the oil will form a creamy emulsion with the soup. Return this mixture to the crockpot and stir to combine. Add the chopped kale and parsley, then turn the heat off and let the soup rest to develop flavor and texture.
3. Step 3: Season to taste with salt and add a swish of sherry, red wine vinegar, or lemon juice for a bright, tangy finish. Serve with crusty wheat bread and a sprinkle of Parmesan cheese for an extra touch.

Tips & Variations

• Swap yellow split peas with more lentils if desired for a simpler legume blend.
• Use herb-infused olive oil to add depth of flavor when blending.
• Let the soup sit for a while after cooking to enhance the taste and texture.
• Add a pinch of smoked paprika or cumin for a slight smoky nuance.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if needed to loosen the texture. This soup also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried lentils without soaking?

Yes, green lentils and yellow split peas cook well in the crockpot without soaking ahead of time, making this recipe easy and convenient.

Is this soup suitable for vegans?

To keep it vegan, use vegetable broth instead of chicken broth and omit Parmesan cheese or substitute with a vegan alternative.

The Best Detox Crockpot Lentil Soup Recipe

Pin Recipe

Print Recipe

★★★★★

4.4 from 388 reviews

This hearty and nutritious Detox Crockpot Lentil Soup is packed with vibrant vegetables, lentils, and aromatic herbs, slow-cooked to perfection for deep flavors and a comforting meal. It’s perfect for a wholesome detox, offering a creamy texture achieved by blending part of the soup with olive oil, and finished with fresh kale and parsley for a burst of green goodness.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 5 to 8 hours (depending on crockpot setting)
• Total Time: 5 hours 15 minutes to 8 hours 15 minutes
• Yield: 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
• 3/4 cup kale, stems removed and chopped
• 1 cup parsley, chopped

Legumes and Grains

• 1 cup green lentils
• 3/4 cup yellow split peas (or substitute with extra lentils)

Liquids and Broth

• 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 bite)

Seasonings

• 5 cloves garlic, minced
• 2 teaspoons herbs de Provence
• 1 teaspoon salt (adjust to taste)

Instructions

1. Prepare Ingredients and Cook: Place all the prepared vegetables, lentils, 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 and flavors well developed.
2. Blend Part of the Soup: Once cooked, scoop about 4 cups of soup into a blender. Add the 1/2 cup of olive oil and pulse gently until the mixture becomes semi-smooth and creamy. This blending step emulsifies the oil with the soup, giving it a luscious, creamy texture.
3. Combine and Add Greens: Pour the blended creamy soup back into the crockpot and stir well to combine. Then add the chopped kale and parsley into the pot. Turn off the heat and let the soup rest for a while. This resting time allows flavors to meld and texture to improve.
4. Season and Serve: Taste the soup and add extra salt if needed. Add a splash of sherry, red wine vinegar, or lemon juice to introduce a bright, tangy note. For an enhanced experience, serve the soup alongside crusty wheat bread and a sprinkle of Parmesan cheese if desired.

Notes

• Use vegetable broth to keep the soup vegetarian or chicken broth for a richer flavor.
• You can substitute yellow split peas with additional green lentils if preferred.
• The blending step is key for creating a creamy texture without adding dairy or cream.
• Adjust broth quantity depending on desired soup thickness.
• Letting the soup rest after cooking improves flavor and texture.
• Adding a tangy ingredient like sherry, vinegar, or lemon juice at the end brightens the overall flavor.
• This soup freezes well – cool completely before freezing in airtight containers.

Keywords: Detox lentil soup, crockpot soup, slow cooker lentil soup, healthy lentil soup, vegetarian detox recipe