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.
Ohhhhhh crockpot lentil soup. The love of my winter life.
Ingredients You’ll Need
This soup is jam-packed with so many wholesome, feel-good ingredients. Let’s count them up, shall we?
- butternut squash
- carrots, celery, and onion (or mirepoix)
- potatoes
- green lentils and yellow split peas (you can use more green lentils if you can’t find split peas)
- garlic
- broth
- herbs de provence
- kale and fresh parsley
- a swish of olive oil and red wine vinegar at the end
How To Make This Lentil Soup Recipe
As is my goal with most recipes I make for Pinch of Yum, this crockpot lentil soup was made for real life. Because it’s literally for my real life. This is a fall life-saver.
- Start With Flavor: We’re starting with a solid base: onions, garlic, carrots, celery, spices, salt, and broth.
- Add The Vegetables and Lentils: Then we’re getting awesome by adding butternut squash, which partially melts into a creamy textured miracle, lentils (always lentils), and yellow split peas because WOW color.
- Puree and Serve: After all your feel-good vegetables simmer up into the best house smells and then we do the magic thing that takes it over the top: puree a portion of the soup with that olive oil to form a silky emulsion that then gets added back into the soup. YES PLZ 4EVR.
I ended mine with a splash of sherry and red wine vinegar because I’m currently having a moment with tangy foods.
