If you’re looking for a comforting yet healthy soup that nourishes both the body and soul, this Detox Crockpot Lentil Soup is just what you need. Packed with a rich variety of vegetables, legumes, and herbs, this hearty soup not only helps detoxify but also provides a perfect balance of flavors and textures. The combination of green lentils, yellow split peas, and butternut squash offers both fiber and protein, making this a filling yet light meal that is naturally gluten-free and vegan.
With the convenience of a crockpot, you can set it and forget it, allowing the flavors to meld and develop as the soup cooks slowly throughout the day. The fragrant mixture of mirepoix (carrots, celery, and onions), garlic, and Herbs de Provence creates a savory foundation, while the addition of kale and fresh parsley adds brightness and a nutrient boost. A touch of red wine vinegar at the end adds a subtle tang to elevate the flavor profile, making each spoonful satisfying and refreshing. Whether you’re looking to cleanse or simply enjoy a wholesome bowl of soup, this detox recipe is sure to become a regular in your meal rotation.
Why You’ll Love This Recipe
- Nourishing & Detoxifying: Packed with fiber, vitamins, and antioxidants.
- One-Pot Convenience: All ingredients go into the crockpot, leaving you free to relax.
- Hearty & Filling: A perfect balance of lentils, vegetables, and legumes for a comforting meal.
- Naturally Vegan & Gluten-Free: Ideal for those with dietary restrictions.
- Flavorful & Fresh: A wonderful blend of earthy vegetables, savory herbs, and a touch of vinegar for brightness.
Ingredients
- Butternut squash
- Carrots
- Celery
- Onion (or mirepoix mix)
- Potatoes
- Green lentils
- Yellow split peas
- Garlic
- Broth (vegetable or chicken)
- Herbs de Provence
- Kale
- Fresh parsley
- Olive oil
- Red wine vinegar
Variations
- Add Extra Greens: Feel free to swap kale for spinach or swiss chard.
- Spicy Kick: Add a pinch of red pepper flakes for a mild heat.
- Root Vegetables: Use sweet potatoes or parsnips in place of regular potatoes for extra flavor.
- Add Protein: Stir in some cooked quinoa or chickpeas for a protein boost.
- Smoky Flavor: Add a few drops of liquid smoke or smoked paprika for a smoky depth.
How to Make the Recipe
Step 1:
Add the butternut squash, carrots, celery, and onion to the crockpot.
Step 2:
Peel and chop the potatoes into bite-sized cubes, then add them to the crockpot along with the garlic.
Step 3:
Stir in the green lentils, yellow split peas, Herbs de Provence, and your choice of broth.
Step 4:
Season with salt and pepper to taste, then set the crockpot on low for 6–8 hours or high for 3–4 hours.
Step 5:
About 30 minutes before serving, stir in the kale and fresh parsley.
Step 6:
Once cooked, finish with a drizzle of olive oil and a splash of red wine vinegar for extra depth and brightness.
Step 7:
Stir well and serve hot.
Tips for Making the Recipe
- Prepping the Veggies: Chop your vegetables evenly to ensure even cooking.
- Rinse Lentils and Split Peas: Make sure to rinse them before adding to the crockpot to remove any debris.
- Adjust Seasoning: Add extra salt, pepper, or more vinegar to taste as the soup cooks.
- Keep the Soup Chunky or Puree: If you prefer a smoother texture, you can blend part of the soup using an immersion blender.
- Don’t Overcook the Kale: Add it near the end of the cooking time to preserve its bright green color and nutrients.
How to Serve
- Serve with a slice of crusty bread or a warm pita for a complete meal.
- Top with a dollop of non-dairy yogurt or a sprinkle of nutritional yeast for added creaminess.
- Pair with a light side salad for a well-rounded, nutrient-packed meal.
- Garnish with fresh parsley or a squeeze of lemon juice for an extra pop of freshness.
Make Ahead and Storage
Storing Leftovers
Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
Freezing
This soup freezes well! Let it cool completely, then transfer to freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat on the stove over low heat, adding a splash of water or broth if needed to loosen the soup.
FAQs
1. Can I use frozen vegetables?
Yes, frozen butternut squash, carrots, and peas can be used as substitutes for fresh.
2. Can I use canned lentils or split peas?
It’s best to use dried lentils and peas for the best texture, but you can use canned as a shortcut. Just reduce the cooking time by about half.
3. What kind of broth should I use?
You can use vegetable or chicken broth based on your preference or dietary needs.
4. Can I use other legumes instead of lentils and split peas?
Yes, you could substitute with chickpeas, navy beans, or black beans, though cooking times may vary.
5. Is this soup spicy?
No, this recipe is not spicy, but you can add chili flakes or hot sauce if you like heat.
6. How can I make this soup thicker?
For a thicker consistency, mash some of the vegetables and lentils, or use an immersion blender to blend part of the soup.
7. Can I use a different leafy green instead of kale?
Yes, spinach or swiss chard would also work well in this soup.
8. Can I add meat to this soup?
Yes, you could add cooked chicken or sausage for extra protein, though it’s delicious on its own.
9. Can I cook this on the stovetop instead?
Yes, simmer the soup in a large pot on the stovetop for about 1 hour or until the lentils and split peas are tender.
10. How long does this soup keep in the fridge?
This soup can be stored in the fridge for up to 4 days.
Conclusion
This Detox Crockpot Lentil Soup is more than just a meal—it’s a nourishing, comforting bowl of goodness. The perfect combination of vegetables, legumes, and fresh herbs makes this soup not only filling but also packed with nutrients to cleanse and rejuvenate. Whether you’re looking for a healthy lunch or a light dinner, this soup offers a simple, wholesome way to support your body. Plus, with the ease of a crockpot, you can let it cook all day while you get on with your day, knowing a delicious, detoxifying meal is waiting for you when you’re ready.
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Detox Crockpot Lentil Soup
- Total Time: 5 hours 30 minutes to 8 hours 30 minutes
- Yield: 8 servings 1x
- Diet: Vegan
Description
A hearty and nourishing soup featuring a blend of lentils, split peas, and a variety of vegetables, slow-cooked to perfection. Finished with a touch of olive oil and a splash of vinegar, this detox soup is both wholesome and flavorful.
Ingredients
For the Crockpot:
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2 cups butternut squash, peeled and cubed
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2 cups carrots, peeled and sliced
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2 cups potatoes, chopped
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2 cups celery, chopped
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1 cup green lentils
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3/4 cup yellow split peas (or use more lentils)
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1 onion, chopped
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5 cloves garlic, minced
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8–10 cups vegetable or chicken broth
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2 teaspoons herbs de Provence
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1 teaspoon salt (more to taste)
Add at the End:
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2–3 cups kale, stems removed and chopped
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1 cup parsley, chopped
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1/2 cup olive oil (rosemary-infused olive oil is recommended)
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A splash of sherry, red wine vinegar, or lemon juice
Instructions
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Place all the ingredients for the crockpot into the slow cooker.
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Cover and cook on high for 5–6 hours or on low for 7–8 hours.
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Once cooked, remove about 4 cups of the soup and blend with the olive oil until semi-smooth.
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Return the blended mixture to the crockpot and stir to combine.
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Add the chopped kale and parsley, stirring until the kale wilts.
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Season with the chosen acid (sherry, red wine vinegar, or lemon juice) and adjust salt to taste.
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Let the soup rest for a few minutes before serving to allow flavors to meld.
Notes
For a creamier texture, ensure to blend a portion of the soup as instructed.
This soup can be made ahead and stored in the refrigerator for up to 4 days.
It also freezes well for up to 3 months
For added flavor, consider using herb-infused olive oil.
- Prep Time: 30 minutes
- Cook Time: 5–6 hours on high or 7–8 hours on low
- Category: Soup
- Method: Slow Cooker
- Cuisine: American