The Best Detox Crockpot Lentil Soup

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.#Beans#Lentils

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.#Beans#Lentils

Because I see you, hungry reader whose life is crazy right now, who has a hard time finding the time to cook even though you love food, who opens the fridge to grab a quick lunch to take to work in the morning rush only to find NOTHING that seems good enough, who made New Year’s resolutions to eat healthier that have gone by the wayside since that self-gifted box(es) of chocolates for Valentine’s Day, who values the big bowl of comfort food pasta above all else, who is not asking for much other than GOOD FOOD that is made for REAL LIFE. I see you. I know you think I’m not watching because I’m on the other side of this computer-ma-jig, but I’m watching (um, in a not-creepy and not-literal way – just felt like I should clarify. pls don’t leave.).

So since I see you and understand you because I am just like you in these feelings, today I honor you (us?) with this super cozy, big-time nutritious, easy to prepare soup.

The Best Detox Crockpot Lentil Soup , By Best Recipes Demat .

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.#Beans#Lentils

Total time: 30 minutes
Servings: 8 Servings

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)
• 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

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. 😉