Detox Lentil Soup

 Detox Crockpot Lentil Soup

From: Pinch of Yum

DESCRIPTION

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.

INGREDIENTS

for the crockpot:

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 onion (chopped)

5 cloves garlic (minced)

8-10 cups vegetable or chicken broth

2 teaspoons herbs de provence

1 teaspoon salt (more to taste)

1 teaspoon fresh ground pepper

1 teaspoon Chipotle Smoky Paprika

add at the end:

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

a swish of sherry, red wine vinegar, or lemon juice to add a nice tangy bite

INSTRUCTIONS

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

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. 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!

Season to taste (add the sherry, vinegar, and/or lemon juice at this point) and to really go next level, serve with crusty wheat bread and a little Parmesan cheese. It’s called Detox Balance

Instant Pot: Place same first group of ingredients in the Instant Pot and cook on the soup setting for 30 mins with a quick release. Follow the same blending instructions and then add kale and parsley.

Stovetop: Sauté squash, potatoes, carrots, celery & onions in oil for 8-10 minutes. Add lentils, peas & garlic...sauté 2-3 minutes. Add broth & seasonings. Bring to boil, reduce to simmer, cook 40 minutes. Purée 3 cups of soup & add back. 

Add kale, parsley...let simmer 5 additional minutes. Stir in sherry or vinegar. Let sit 5 minutes. 

Garnish with Parmesan Cheese.