Detox Crockpot Lentil Soup


Recipe Link


  • 2 cups butternut squash or bell peppers
  • 2 cups carrots
  • 2 cups potatoes
  • 2 cups celery
  • 1 cup green lentils
  • 1 cup yellow split peas (or just use more lentils)
  • 1 onion
  • 5 cloves garlic
  • 8-10 cups vegetable or chicken broth
  • 1 teaspoon salt (more to taste)
  • 2-3 cups kale
  • 1 cup parsley
  • 1/3 cup olive oil
  • a swish of red wine vinegar
  • a swish of lemon juice


  1. Peel and cube butternut squash (I prefer to buy pre-done)
  2. Chop carrots, potatoes, celery, onion, and garlic
  3. Place all ingredients through broth in the crockpot with S/P and cook on high for 5-6 hours or low for 7-8 hours
  4. Chop kale and parsley
  5. Place about 4 cups of soup in a blender with the olive oil and pulse gently until semi-smooth and creamy-looking
  6. Add back to the pot and stir to combine with kale and parsley
  7. Turn off heat, add red wine vinegar/lemon juice

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