Description
This Detox Crockpot Lentil Soup is a hearty slow-cooked blend of lentils, butternut squash, carrots, potatoes, and greens. Naturally wholesome and deeply satisfying, it’s the perfect make-ahead meal for healthy comfort food lovers.
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 substitute with more lentils)
- 1 onion, chopped
- 5 cloves garlic, minced
- 8–10 cups vegetable or chicken broth
- 2 teaspoons herbs de Provence
- 1 teaspoon salt (plus more to taste)
Add at the End:
- 2–3 cups kale, stems removed and chopped
- 1 cup parsley, chopped
- 1/2 cup olive oil (herb-infused oils like rosemary are especially delicious)
- A swish of sherry, red wine vinegar, or lemon juice for brightness
Instructions
- Load the crockpot: Place butternut squash, carrots, potatoes, celery, lentils, split peas, onion, garlic, broth, herbs de Provence, and salt into the crockpot.
- Set and forget: Cover and cook on low for 6–8 hours or on high for 4–5 hours, until the lentils and vegetables are tender.
- Blend (optional): For a creamier texture, use an immersion blender to partially blend the soup. Leave some chunks for a rustic feel.
- Add greens and flavor boosters: Stir in the chopped kale, parsley, and olive oil. Let the soup sit for 5–10 minutes until the greens are wilted.
- Finish with tang: Just before serving, add a splash of sherry, vinegar, or lemon juice for that signature bright, clean finish.
- Taste and serve: Adjust salt and seasoning, then ladle into bowls and drizzle with extra olive oil if desired.
Notes
Active prep time: ~20 minutes; passive cook time: ~6–8 hours. The soup thickens as it sits, so feel free to add extra broth when reheating. It’s equally delicious the next day.