Name: Detox Crockpot Lentil Soup
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: American
Ingredients: 1 cup dried lentils; 1 sweet potato, chopped; 1 cup celery, chopped; 1 cup carrots, chopped; 1 small/medium onion, diced; 4 cloves garlic, diced; 4 cups broth (vegetable or chicken); 1 (24 oz) can crushed tomatoes; 1 teaspoon salt; Fresh cracked pepper, to taste; 1 teaspoon turmeric; ½ teaspoon red pepper flakes; 2.5 tablespoons balsamic vinegar; ⅓ cup grated Parmesan cheese (optional); ¼ cup parsley, chopped, plus more for garnish; 1 cup kale, roughly chopped

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Lentil soup is a nourishing, comforting dish that’s perfect for detoxing and fueling your body with wholesome ingredients. This Detox Crockpot Lentil Soup combines the hearty goodness of dried lentils with nutrient-packed vegetables like sweet potato, celery, carrots, kale, and onions. The slow cooker makes it effortless to prepare a flavorful, warming soup without spending hours in the kitchen. The addition of spices like turmeric and red pepper flakes not only boosts flavor but also adds anti-inflammatory benefits, making this soup both delicious and good for you.

With crushed tomatoes and broth forming a rich base, this soup is perfect for a light yet satisfying meal. Balsamic vinegar adds a subtle tangy depth, while parmesan cheese (optional) lends a touch of savory creaminess. Fresh parsley adds a burst of freshness at the end. Whether you’re aiming to detox, eat clean, or simply want an easy, healthy weeknight dinner, this lentil soup fits the bill perfectly. It’s filling, packed with fiber and protein, and incredibly versatile.

Why You’ll Love This Recipe

Uses wholesome ingredients that support detoxification.

Slow cooker makes it easy and hands-off to prepare.
Packed with fiber, protein, and essential vitamins.
Comforting and hearty, perfect for any season.

Flexible recipe with optional cheese for added richness.

Ingredients

Dried lentils
Sweet potato

Celery
Carrots
Onion

Garlic
Broth
Crushed tomatoes

Salt
Fresh cracked pepper
Turmeric

Red pepper flakes
Balsamic vinegar
Parmesan cheese (optional)

Parsley
Kale

Variations

Use vegetable broth for a vegan version; omit parmesan cheese.

Add chopped potatoes or zucchini for extra vegetables.
Substitute kale with spinach or Swiss chard.
Increase red pepper flakes for more heat or omit for milder flavor.

Add cooked sausage or shredded chicken for a meatier version.

How to Make the Recipe

Step 1: Prep the Ingredients

Rinse lentils thoroughly. Chop sweet potato, celery, carrots, onion, kale, and garlic.

Step 2: Combine in Crockpot

Add lentils, sweet potato, celery, carrots, onion, garlic, broth, crushed tomatoes, salt, pepper, turmeric, and red pepper flakes to the crockpot.

Step 3: Cook

Cover and cook on low for 7-8 hours or high for 3-4 hours, until lentils and vegetables are tender.

Step 4: Add Vinegar and Kale

Stir in balsamic vinegar and chopped kale. Cook for an additional 10-15 minutes until kale is wilted.

Step 5: Finish and Serve

Optionally, stir in grated parmesan cheese. Garnish with fresh parsley before serving.

Tips for Making the Recipe

Rinse lentils well to remove any debris or dust.
Chop vegetables uniformly for even cooking.
Adjust seasoning at the end to taste.

Don’t add kale too early to avoid overcooking.
Use low-sodium broth to control salt levels.

How to Serve

Serve hot as a wholesome main dish or alongside crusty bread for dipping. Garnish with extra parsley and a sprinkle of parmesan for added flavor.

Make Ahead and Storage

Storing Leftovers

Store leftover soup in airtight containers in the refrigerator for up to 4 days.

Freezing

This soup freezes well. Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat on the stove over medium heat or in the microwave until warmed through. Add a splash of broth or water if the soup thickens too much.

FAQs

1. Can I use canned lentils instead of dried?

Yes, but reduce cooking time and add lentils later to avoid overcooking.

2. Is this soup vegan?

As written, it can be vegan if you omit the parmesan cheese and use vegetable broth.

3. Can I prepare this on the stovetop?

Yes, simmer all ingredients in a large pot for about 45-60 minutes until lentils and veggies are tender.

4. What can I substitute for balsamic vinegar?

Apple cider vinegar or lemon juice can work as alternatives.

5. How spicy is this soup?

It has a mild heat from red pepper flakes, which can be adjusted to taste.

6. Can I add other vegetables?

Yes, carrots, zucchini, potatoes, or green beans are great additions.

7. How do I store leftovers?

In airtight containers in the fridge for up to 4 days or freeze for longer storage.

8. Can I use frozen vegetables?

Yes, but adjust cooking times accordingly.

9. Is this soup gluten-free?

Yes, this recipe is naturally gluten-free.

10. Can I make this soup in advance?

Absolutely, it tastes even better the next day as flavors meld together.

Conclusion

This Detox Crockpot Lentil Soup is an easy, nutrient-rich recipe perfect for those seeking a healthy, flavorful meal with minimal effort. The slow cooker does all the work, delivering a hearty soup packed with fiber, protein, and vitamins. Whether you’re detoxing, eating clean, or just craving comfort food, this lentil soup is a delicious, versatile option to add to your weekly meal rotation.