Detox Crockpot Lentil Soup

It’s SOUP DAY and I’m seriously excited to share this one with you. It’s time for the best Detox Crockpot Lentil Soup!

Although this is called Detox Crockpot Lentil Soup, it really means nothing scientifically as you’ll notice that this bowl of DETOX soup is topped with a few thick chunks of Parmesan cheese and is served with that addictive crusty-warm miche bread. Of course, this healthy soup does contain some great detox foods (kale, onions, garlic, carrots, and olive oil) but if you’re wanting to make this as low fat and low carb as possible, you can certainly omit the cheese and the bread.

We’re starting with a solid base: onions, garlic, carrots, celery, spices, salt, and broth. Then we’re getting awesome by adding butternut squash, which partially melts into a creamy textured miracle, lentils, and yellow split peas (yes, yellow!… for great color)

After all this simmers up into the one of the best house smells you can imagine, we’ll do the magic thing that takes this soup over the top: we’ll purée a portion of the soup with olive oil to form a velvety emulsion that then gets added back into the soup.

End with a spash of sherry and red wine vinegar for a tangy finish, if desired.

That’s it! That’s the soup. It requires a bit of front-end chopping to prep the veggies, but I’d guess it takes about 30 minutes to cut everything up and get it in the crockpot. In return you’ll be gifted with 8 servings of this nutritious and fantastic tasting detox soup. It’s a great reward for the time spent!


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 medium yellow onion (chopped)
5 cloves garlic (minced)
8–10 cups vegetable or chicken broth
2 teaspoons herbs de provence
1 teaspoon salt (more or less 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

Add in a swish of sherry, red wine vinegar, or lemon juice to add a nice tangy bite (if desired).


1. Place all ingredients in the crockpot. Cover and cook on high for 5-6 hours or low for 7-8 hours.

2. 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.

3. 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!

4. Season to taste (add the sherry, vinegar, and/or lemon juice at this point). To really go to the next level, serve with crusty wheat bread and a little Parmesan cheese. Or skip the cheese and bread for less fat and carbs.

𝗦𝗲𝗿𝘃𝗲𝘀 𝟴

Calories Per Serving: 322
Total Fat 14.8g 23%
Cholesterol 0mg 0%
Sodium 906.3mg 38%
Total Carbohydrate 39.5g 13%
Dietary Fiber 13.2g 53%
Sugars 7.0g
Protein 10.8g 22%
Vitamin A 479.3µg 32%
Vitamin C 26.0mg 43%

Recipe courtesy of

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