22 Jan Detox Lentil Soup
This soup is one of my favorites of all the time, but especially while doing my liver cleanse/detox course. Increase your plant based proteins, fiber and phytonutrients and detox all areas of your life to feel amazing!
Detox Lentil Soup
A clean and simple soup made in the Instant pot, crock pot, or on the stove. This is a hearty delicious recipe that is super easy to throw together, I often use pre-peeled and cut butternut squash from the produce or even frozen section!
- 1 cup butternut squash (peeled and cubed)
- 1 cup carrots (peeled and sliced)
- 1 cup potato (chopped)
- 1 cup celery (chopped)
- 1/2 cup green lentils
- 1/2 cup yellow split peas (or use more lentils)
- 1 onion (chopped)
- 5 cloves garlic (minced)
- 4-6 cups vegetable or chicken broth
- 2 tsp herbs de provence
- 1 tsp salt (more to taste)
Add at the end:
- 1-2 cups kale (stems removed, chopped)
- 1/2 cup parsley (chopped)
- 1/4 cup rosemary olive oil or other herb infused oil, splash of lemon juice to add a nice tangy bite
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Place all ingredients except kale, parsley, and olive oil, in the crockpot. Cover and cook on high for 5-6 hours or low for 7-8 hours.
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Place about ½ the of the 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).
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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.
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Instant pot: Place same first group of ingredients in the Instant Pot and cook for 30 mins with a quick release. Follow the same blending instructions and then add kale and parsley.
Emily’s Notes: I don’t always add kale or parsley because my kiddos don’t prefer. I also buy the pre-cut butternut squash because it’s WAY easier and cuts the prep time in half. We often add spicy creole seasoning at the end and let the kids use a bit of cheese or organic tortilla chips to make it more fun.
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