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)
- 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
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.
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).
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.
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
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.