What type of lentils should I use in this soup?

We'd recommend brown or green lentils. Red lentils are split which means they'll soften a lot faster and would not recommend them.

Can I make this on the stovetop?

Yes! Follow the directions the same, but simmer on the stovetop covered for about an hour, or until the lentils and squash soften.

Can you make this soup in the Instant Pot?

Yes! Place the first group of ingredients below in the Instant Pot and cook on the soup setting for 30 minutes with a quick release at the end. Follow the same blending instructions and then add kale and parsley.

My lentils are still hard! How do I fix this?

Let the soup cook a little longer on the high setting to soften them up! If using the Instant Pot, you could re-pressurize to cook for another 5 minutes, or turn on the sauté mode until they soften.

How big of a crockpot or Instant Pot do I need to use?

This makes a lot of soup! We'd recommend at least a 6-qt. for both.

Can you freeze this lentil soup?

Yes! You could freeze leftovers to keep in the freezer for three months, or make it a freezer meal by following the instructions in the recipe card notes or by checking out this post.

Could I add meat to this?

I could see this being really yummy with some Italian sausage! You can brown/crumble it on the stovetop, and add it at the beginning with everything else in the crockpot.

The Best Detox Crockpot Lentil Soup Recipe

Name: The Best Detox Crockpot Lentil Soup
Prep time: 30 min
Cook time: 6 h
Total time: 6 h 30 min
Cuisine: American
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

Description

Detox Crockpot Lentil Soup – a clean and simple soup made with onions, garlic, carrots, olive oil, squash, and LENTILS! Super healthy and easy to make.

Ingredients

Units 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 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)

Add at the end:

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

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Instructions

Place all ingredients in the crockpot. Cover and cook on high for 5-6 hours or low for 7-8 hours.
Place about 4 cups of soup in a blender with the olive oil. Pulse gently until semi-smooth and creamy-looking (the oil will form a creamy emulsion with the soup). Add back to the pot and stir to combine. Stir in the kale and parsley. Turn the heat off and just let everything chill out for a bit before serving. The taste gets better with time and so does the texture, IMO!
Season to taste (add the sherry, vinegar, and/or lemon juice at this point) and to really go next level, serve with crusty wheat bread and a little Parmesan cheese. It’s called Detox Balance. 😉

Equipment

Blender

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Ladle

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Slow Cooker

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Notes

Stovetop Instructions: Place same first group of ingredients on the stovetop and simmer on low for about an hour, or until the lentils/split peas and squash have softened. Follow the same blending instructions and then add kale and parsley.

Instant Pot Instructions: Place same first group of ingredients in the Instant Pot using only 6-7 cups of broth instead and cook on the soup setting for 30 mins with a quick release. Follow the same blending instructions and then add kale and parsley.

Freezer Meal Version

Freeze together:
2 cups chopped butternut squash, fresh or frozen
2 cups mirepoix, fresh or frozen
1-2 cups chopped potatoes, fresh or frozen
1 cup uncooked brown lentils
3 cloves garlic, minced
1 teaspoon herbes de Provence (or other spices you like)
1/2 teaspoon salt (more to taste)
4-5 cups vegetable or chicken broth
Instant Pot Instructions: From frozen, 15 minutes on high pressure + 10 minutes natural release.
Slow Cooker Instructions: From frozen, 6 hours on high.
Final Step: Blend a little of the soup with 1/4 cup olive oil, return to pot, and stir in 1-2 cups chopped kale. Finish with some lemon juice or red wine vinegar.

Prep Time: 30 mins
Cook Time: 6 hours
Category: Dinner
Method: Slow Cooker
Cuisine: American

Keywords: lentil soup, crockpot soup, slow cooker soup, vegetarian soup, vegan soup