Detox Crockpot Lentil Soup
One of the great joys of cooking is finding the perfect dishes that complement each other. If you’re diving into a bowl of detox crockpot lentil soup
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Servings: 8
Calories: 250kcal
Equipment
- Crockpot
Ingredients
- 1 cup dry green lentils
- 2 cups diced celery stalks
- 2 cups peeled and cubed butternut squash
- 3/4 cup yellow split peas or sub with extra lentils
- 1 medium onion finely chopped
- 5 cloves garlic minced or grated
- 2 cups chopped gold or red potatoes
- 2 teaspoons Herbes de Provence seasoning
- 1 teaspoon sea salt adjust to taste
- 8 –10 cups vegetable broth or chicken stock
- 2 cups sliced carrots
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon black pepper
- Add at the End:
- 1 cup chopped fresh parsley
- 2 –3 cups chopped kale leaves tough stems removed
- 1/2 cup herb-infused olive oil rosemary or garlic-infused works well
- A splash of sherry red wine vinegar, or freshly squeezed lemon juice for brightness
Instructions
Step 1: Prepare Your Ingredients
- Start by prepping all your vegetables. Dice the celery, squash, onion, and potatoes. Mince the garlic, slice the carrots, and chop the kale and parsley. This step may seem time-consuming but it's essential for a well-cooked soup.
Step 2: Layer the Ingredients in Your Crockpot
- Now, let’s build our soup. Begin with the lentils and yellow split peas at the bottom. This ensures they cook evenly. Next, add the diced celery, butternut squash, onion, garlic, potatoes, and carrots. Sprinkle the Herbes de Provence, salt, turmeric, and pepper on top.
Step 3: Add the Liquid
- Pour in the vegetable broth or chicken stock to cover the vegetables and lentils. Make sure everything is submerged—the liquid works wonders to meld the flavors together.
Step 4: Set Your Crockpot
- Cover the crockpot and set it on low for about 6-8 hours or high for 3-4 hours. The low and slow method allows the flavors to fully develop.
Step 5: The Finishing Touches
- About 30 minutes before serving, stir in the kale and parsley. This is where it all comes together. The greens will wilt and enrich the soup with their nutrients. Just before serving, drizzle in the herb-infused olive oil and a splash of vinegar or lemon for a delightful brightness.
Notes
- Soak the Lentils: Though it's not necessary, soaking lentils can reduce cooking time and help with digestion.
- Add More Veggies: Feel free to toss in other vegetables you have on hand, like zucchini or mushrooms.
- Adjusting Seasoning: Taste as you go. The balance of salt and acidity can vary based on the broth used.
- Freezing Tips: This soup freezes beautifully. It’s perfect for meal prep!
- Blending Option: For a creamier texture, blend a portion of the soup and return it to the pot.