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!
Detox Lentil Soup
Description
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!
Ingredients
Add at the end:
Instructions
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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.
Servings 8
- Amount Per Serving
- Calories 199kcal
Note
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.
