“Supper Club” The Best Detox Crockpot Lentil Soup
I am not sure what your Pinterest board looks like, but mine is full of recipes…recipes I never seem to make.
Because I am in a dinner rut and sick of the same meals we always make, I decided that each week I make a new recipe and let you all know how it went.
This week for “Supper Club” I chose The Best Detox Crockpot Lentil Soup from Pinch of Yum. I have tried a lot of lentil soups over the years, but this is probably in the top 3 I have made or had. My favorite part is that once you chop your veggies, just turn on the crockpot and go about your day. The house smelled amazing, and it only took me about 20 minutes to prep.
Go ahead and give it a go and let me know how you liked it!
the crockpot:
2 cups butternut squash (peeled and cubed) You can use frozen but they are so much better fresh!
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) I couldn’t find yellow so I used green.
1 onion (chopped)
5 cloves garlic (minced)
8–10 cups vegetable or chicken broth - I went with 10
2 teaspoons herbs de Provence - I was out so I used fresh rosemary and thyme from my garden then sprinkled in dried oregano with some 21 Seasoning Salute from Trader Joe’s
1 teaspoon salt (more to taste)
Add at the end:
2–3 cups kale (stems removed, chopped) I added 3 cups
1 cup parsley (chopped) - I don’t like parsley so I didn’t use any
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 - I used lemon on mine!
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,
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. - I made fresh sourdough croutons and it was amazing!
Bon Appetit!