Detox Crockpot Lentil Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 1/2 cups dried green or brown lentils, rinsed
02 -
1 small onion, diced
03 -
3 carrots, peeled and chopped
04 -
2 celery stalks, chopped
05 -
3 cloves garlic, minced
06 -
1 medium sweet potato or Yukon gold potato, diced
07 -
1 (14.5 oz) can diced tomatoes
08 -
6 cups vegetable broth or water with bouillon
→ Spices and Seasonings
09 -
1 teaspoon turmeric
10 -
1 teaspoon ground cumin
11 -
1 teaspoon paprika
12 -
1/2 teaspoon dried thyme
13 -
1/2 teaspoon black pepper
14 -
3/4 teaspoon salt or to taste
→ Additional Ingredients
15 -
2 cups chopped kale or spinach (added at the end)
16 -
1 tablespoon lemon juice (for brightness)
17 -
Fresh parsley, optional, for garnish
# Instructions:
01 -
Add lentils, onion, carrots, celery, garlic, sweet potato, diced tomatoes, and all spices to the slow cooker. Pour in the vegetable broth and stir well.
02 -
Cover the slow cooker and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the lentils and vegetables are tender.
03 -
In the last 15–20 minutes of cooking, stir in the chopped kale or spinach and lemon juice. Cook until the greens are wilted and tender.
04 -
Taste the soup and adjust the seasoning if necessary. Garnish with fresh parsley and serve warm.
# Notes:
01 -
For a thicker soup, use an immersion blender to partially blend the mixture.
02 -
Add fresh ginger or cayenne for an extra detoxifying kick.
03 -
Soup thickens as it cools—add water or broth when reheating to adjust consistency.
04 -
This soup is great for meal prep, as it stores well and intensifies in flavor over time.