Detox Crockpot Lentil Soup (Print Version)
# Ingredients:
→ For the crockpot
01 -
2 cups butternut squash, peeled and cubed
02 -
2 cups carrots, peeled and sliced
03 -
2 cups potatoes, chopped
04 -
2 cups celery, chopped
05 -
1 cup green lentils
06 -
3/4 cup yellow split peas (or additional lentils)
07 -
1 onion, chopped
08 -
5 cloves garlic, minced
09 -
8-10 cups vegetable or chicken broth
10 -
2 teaspoons herbs de provence
11 -
1 teaspoon salt, plus more to taste
→ To add at the end
12 -
2-3 cups kale, stems removed and chopped
13 -
1 cup fresh parsley, chopped
14 -
1/2 cup olive oil (herb-infused recommended)
15 -
Splash of sherry, red wine vinegar, or lemon juice
# Instructions:
01 -
Place all crockpot ingredients in the slow cooker. Cover and cook on high for 5-6 hours or low for 7-8 hours until lentils and vegetables are tender.
02 -
Transfer approximately 4 cups of soup to a blender with the olive oil. Pulse gently until semi-smooth to create a creamy emulsion. Return to the pot and stir to combine.
03 -
Stir in the chopped kale and parsley. Turn off the heat and allow soup to rest for flavors to develop and textures to meld before serving.
04 -
Season to taste with additional salt as needed. Add a splash of sherry, red wine vinegar, or lemon juice for brightness. Serve with crusty whole wheat bread and a sprinkle of Parmesan if desired.
# Notes:
01 -
This nutritious soup improves in both flavor and texture after sitting for a short time before serving.
02 -
For an enhanced flavor profile, consider using herb-infused olive oil, particularly rosemary olive oil.