This is one of my favourite warming dishes. cooking the lentils in coconut milk makes each bite much creamier, while the tomatoes, cumin, paprika, chilli and curry powder add such a lovely blend of flavours.

ingredients
400g green lentils, washed and drained
2x 400g cans coconut milk
3 garlic cloves, peeled and chopped
2 large tomatoes, cut into small pieces
1 teaspoon ground cumin
1 teaspoon curry powder
1 teaspoon paprika
1 teaspoon hot chilli powder
1 teaspoon chilli flakes, optional
method
place a pan over a medium heat.
add the chopped garlic with olive oil and salt and let that cook for 1-2 minutes before adding all the spices, followed by the chopped tomatoes.
stir well, letting the garlic and spices fry together for a few minutes before stirring through the lentils, followed by the coconut milk.
bring the mix to the boil, before reducing to simmer over a low temperature.
leave to cook, uncovered, for about 1 hour until thick and creamy – making sure to stir it every 10-15 minutes, ensuring it doesn’t stick to the bottom of the pan and adding a splash of water if it feels like it’s drying out.
once cooked, stir through a little more salt and serve. we love it with avocado, chilli flakes and coconut yoghurt.

This is an old favourite recipe, which we’ve recently given a revamp to make it even better for you. it’s not the most beautiful salad around but it’s incredibly delicious and simple to make. the squash is roasted until tender with cumin and cinnamon, before being tossed with lentils, quinoa, raisins and toasted pine nuts and then drizzled with a tahini, lime and maple dressing. i like to make big batches of this and eat the leftovers for desk lunches across the week, adding a handful of rocket and some avocado when i serve it.

ingredients
1 butternut squash, peeled and cut into bite-sized pieces
2 carrots, peeled
100g green lentils
100g quinoa
handful of pine nuts
1 teaspoon ground cumin
1 teaspoon cinnamon
50g raisins
pinch of sea salt
pinch of pepper
For the dressing
3 tablespoons olive oil
2 tablespoons tahini
juice of 1 lime
pinch of chilli flakes
1 teaspoon maple syrup
method
preheat the oven to 190c, fan setting.
place the chopped butternut squash into a baking tray and drizzle with olive oil, cumin, cinnamon, salt and pepper.
cook in the oven for 35-40 minutes until soft, adding the pine nuts for the last 2-3 minutes – they toast quickly though so keep an eye on them.
cook the quinoa and lentils together in a pan over a medium heat with about double the amount of water, it should take around 15 minutes to cook through.
grate the carrots into a large bowl and mix through the pine nuts, raisins, cooked lentils, quinoa and butternut squash.
pour in the dressing ingredients and give everything a really good mix before serving.

This curry is full of incredibly nourishing ingredients, each bite is so incredibly flavoursome and comforting with big chunks of tender sweet potato and green lentils cooked in creamy coconut milk and tins of juicy tomatoes, then flavoured with a blend of ginger, cumin and turmeric! we love it served on a bed of piping hot brown rice, but quinoa or homemade mash potato are also amazing sides for this! it’s an amazingly inexpensive meal too, all the ingredients are available at any supermarket and it’s the easiest thing to make for a big group of friends and family!

ingredients
2 large sweet potatoes (mine weighed 500g), peeled and cut into bite sized chunks
1 and a 1/2 cups of green lentils (500g)
2 x 400g tins of coconut milk
2 x 400g tins of tinned tomatoes
a big handful of fresh coriander leaves (25g)
1 tablespoon of turmeric
1 tablespoon of cumin
1 tablespoon of ground ginger
salt and pepper
juice of 1 lemon
method
preheat oven to 180c, fan setting.
place the coconut milk, tomatoes, turmeric, cumin and ground ginger in a large saucepan or even better a cast iron casserole dish, allow these to heat until they begin bubbling. at this point add the sweet potato cubes, lentils, plus salt and pepper.
once everything is mixed simply place the lid on the pot and place it in the oven to cook for 45 minutes to an hour, until the potatoes are soft and everything tastes delicious! at this point squeeze the lemon juice into the pot and then serve.

WHAT TO SERVE WITH LENTIL SOUP
There’s a lot going on in this soup, but if you want to round it out for a whole meal, I’d recommend a few extras:

No Knead Bread (YES)
No Knead Cheese Bread (DOUBLE YES)
One-Ingredient Socca (yummy gluten-free flatbread for dipping purposes)
A simple green salad (like this one!)
Lentil soup in a bowl with a spoon.
That’s it. That’s the soup. SO EASY. It requires a bit of front-end chopping to prep the veggies, but I’d guess it took me 30-45 minutes to cut everything up and get it in the crockpot, and in return I was gifted with 8 soup servings of this nutritious + cozy wonderfood. NOT A BAD DEAL.

Cheers to you and your people enjoying many glowing bowls of crockpot lentil soup for all the days to come.

CHECK OUT OUR VIDEO FOR HOW TO MAKE DETOX LENTIL SOUP:

COMMON QUESTIONS ABOUT THIS LENTIL SOUP
What type of lentils should I use in this soup?
We’d recommend brown or green lentils. Red lentils are “split” which means they’ll soften a lot faster.

I like ended my soup with a splash of sherry and red wine vinegar because I’m currently having a moment with tangy foods.

Carrots on a cutting board with a peeler.

Yes! You could freeze leftovers to keep in the freezer for three months, or make it a freezer meal by following the instructions in the recipe card notes or by checking out this post.

Detox Lentil Soup in a bowl with a spoon.
the best detox crockpot lentil soup

Prep Time: 30 mins Cook Time: 6 hours
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)
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

Wild mushrooms and basil pasta (FOR 4 PERSON)
Materials

Metro Chef green lentil pasta 800 g,Coconut cream 250 g,1 bunch of fresh basil,Pesto sauce 100 gr,Butter 100 gr,Olive oil 50 ml,Salt 5 gr,Black pepper 5 gr,Morel mushrooms 50 gr,Oyster mushrooms 50 g,Shiitake mushrooms 50 g,Asparagus 8 pieces

Pasta with mushrooms and basil
Fabrication

Olive oil and salt are added to boiling water.
The pastas are added and boiled until al dente consistency and filtered.
Butter is added to the pan and the chopped mushrooms are sautéed and seasoned with salt and pepper.
Pesto sauce and coconut cream are added and mixed.
When the cream thickens, pastas are added. The asparagus is boiled in boiling water for 45 seconds and added to the pasta.
It is made ready for service by adding basil leaves, salt and pepper.
Seafood tagliatelle (FOR 4 PERSON)
Materials

Metro Chef Tagliatelle 800 gr,Butter 100 gr,Olive oil 50 ml,Salt 5 gr,Black pepper 5 gr,Cream 100 gr,Mussel meat 80 g,Fish broth 100 ml,Shrimp,Vongole,Microfly
Seafood Tagliatelle
Fabrication

Olive oil and salt are added to boiling water.
The pastas are added and boiled until al dente consistency and filtered.
Sauté the shrimps, vongole and mussels sequentially with olive oil in a pan and add fish broth.
Cream is added and seasoned with salt and pepper. Drained pastas are thrown into the sauce and mixed, and butter pieces are added and the sauce and pasta are bound.
Prepared pasta is served with micro sprout.

We did sneak a few good foods into this soup (kale, onions, garlic, carrots, and olive oil) and anyways, in my book, the best kinds of healthy foods are the ones that ACTUALLY TASTE GOOD.

And while this soup tastes good without the extras, it tastes BETTER with them. Cue the bread and cheese.
WHAT MAKES THIS LENTIL SOUP SO GOOD
As is my goal with most recipes I make for Pinch of Yum, this crockpot lentil soup was made for real life. Because it’s literally for my real life.

We’re starting with a solid base: onions, garlic, carrots, celery, spices, salt, and broth.

Then we’re getting awesome by adding butternut squash, which partially melts into a creamy textured miracle, lentils (always lentils), and yellow split peas because WOW color.
After all this simmers up into the best house smells and then we do the magic thing that takes it over the top: puree a portion of the soup with that olive oil to form a silky emulsion that then gets added back into the soup.

This is one of my favourite warming dishes. cooking the lentils in coconut milk makes each bite much creamier, while the tomatoes, cumin, paprika, chilli and curry powder add such a lovely blend of flavours.

ingredients
400g green lentils, washed and drained
2x 400g cans coconut milk
3 garlic cloves, peeled and chopped
2 large tomatoes, cut into small pieces
1 teaspoon ground cumin
1 teaspoon curry powder
1 teaspoon paprika
1 teaspoon hot chilli powder
1 teaspoon chilli flakes, optional
method
place a pan over a medium heat.
add the chopped garlic with olive oil and salt and let that cook for 1-2 minutes before adding all the spices, followed by the chopped tomatoes.
stir well, letting the garlic and spices fry together for a few minutes before stirring through the lentils, followed by the coconut milk.
bring the mix to the boil, before reducing to simmer over a low temperature.
leave to cook, uncovered, for about 1 hour until thick and creamy – making sure to stir it every 10-15 minutes, ensuring it doesn’t stick to the bottom of the pan and adding a splash of water if it feels like it’s drying out.
once cooked, stir through a little more salt and serve. we love it with avocado, chilli flakes and coconut yoghurt.

If you’re looking for shortcuts, here are some options:

Buy pre-cut butternut squash
Buy pomegranate arils that have already been removed from the fruit, or substitute dried cranberries
Skip the kale—it’s not integral to the recipe, but I think it’s nice
Cook the wild rice in an Instant Pot to save 10-20 minutes cooking time
You might also be surprised to see that I didn’t peel the butternut squash. That’s right—you don’t have to! Once cooked, the skin becomes almost as tender as the flesh. I don’t think anyone will notice it.
This vibrant vegetarian stuffing recipe features roasted butternut squash, kale, pomegranate and wild rice. It’s a beautiful dish for your holiday table! This recipe yields 6 to 12 servings (a lot!). You can cut this recipe in half, if desired.
INGREDIENTS
Wild Rice* and Toppings

2 cups wild rice, rinsed
4 ounces kale, ribs removed and chopped small (preferably the Tuscan variety, about ½ bunch or 2 cups)
¾ cup chopped green onion (from 1 large or 2 medium bunches), divided
4 ounces goat cheese (about ⅔ cup crumbled)
Arils from 1 medium pomegranate, or ½ cup chopped dried cranberries
½ cup raw pepitas (green pumpkin seeds)
1 teaspoon extra-virgin olive oil
¼ teaspoon fine sea salt
¼ teaspoon ground cinnamon

The restaurant owner, nicknamed “pilot murat”, who made 15 kinds of soup with the recipes his grandfather left behind, kept pace with technology by adding drone to its service network. In Turkey, one of the first to perform fast food in cold weather soup in order that customers drone to do with the service başladı.2017 year opened a restaurant in Besiktas “pilot Murat nicknamed” Murat Gariboğl of Germany homesickness that but the flavors he wants not find Turkey a definite turn makes He makes soup with the recipes his grandfather left behind. Offering 15 kinds of soup from the Ottoman period to its customers, Garipoğlu keeps up with technology by adding a drone to its service network. Gariboğl that performs a first in Turkey, sending customer orders soup with cold air drone.

‘Drone of the soup service that began operations in başlattık’2017 and order sometimes cold and now went when customers of the complaint Upon receipt of the technology that made soup served with drone also using said Bazaar Wings Owner Contemporary Murat Garipoğlu, “as a first in Turkey, Besiktas and we send drone soup to our neighboring districts. Our package is both going faster and hotter ”.

Veggies: Works great with just about any veggies, no instructions needed.

Instructions
In the bowl of an electric mixer, add the milk and sprinkle on the yeast. Let sit until the yeast starts to foam, 1-2 minutes. Stir in the sugar, egg, egg yolk, and melted butter then stir in the flour and salt with a wooden spoon until everything comes together into a ball of dough.
Knead with the dough hook on medium for 8 minutes. Alternately, knead by hand for 8-10 minutes on a floured surface. Lightly oil and large bowl and place the dough inside.

No Knead Cheese Bread (DOUBLE YES)
One-Ingredient Socca (yummy gluten-free flatbread for dipping purposes)
A simple green salad (like this one!)
Lentil soup in a bowl with a spoon.
That’s it. That’s the soup. SO EASY. It requires a bit of front-end chopping to prep the veggies, but I’d guess it took me 30-45 minutes to cut everything up and get it in the crockpot, and in return I was gifted with 8 soup servings of this nutritious + cozy wonderfood. NOT A BAD DEAL.

I see you, hungry reader whose life is crazy right now, who has a hard time finding the time to cook even though you love food, who opens the fridge to grab a quick lunch to take to work in the morning rush only to find NOTHING that seems good enough, who values the big bowl of comfort food pasta above all else, who is not asking for much other than GOOD FOOD that is made for REAL LIFE. This is called Detox Crockpot Lentil Soup, which means nothing scientifically as you’ll notice that my bowl of DETOX soup is topped with a few thick chunks of Parmesan cheese and served with that addicting crusty-warm bread.

I see you. I know you think I’m not watching because I’m on the other side of this computer-ma-jig, but I’m watching (um, in a not-creepy and not-literal way – just felt like I should clarify. pls don’t leave.).

So since I see you and understand you because I am just like you in these feelings, today I honor you (us?) with this super cozy, big-time nutritious, easy to prepare soup.

WHAT TO SERVE WITH LENTIL SOUP
There’s a lot going on in this soup, but if you want to round it out for a whole meal, I’d recommend a few extras:

No Knead Bread (YES)
No Knead Cheese Bread (DOUBLE YES)
One-Ingredient Socca (yummy gluten-free flatbread for dipping purposes)
A simple green salad (like this one!)
Lentil soup in a bowl with a spoon.
That’s it. That’s the soup. SO EASY. It requires a bit of front-end chopping to prep the veggies, but I’d guess it took me 30-45 minutes to cut everything up and get it in the crockpot, and in return I was gifted with 8 soup servings of this nutritious + cozy wonderfood. NOT A BAD DEAL.

Cheers to you and your people enjoying many glowing bowls of crockpot lentil soup for all the days to come.

CHECK OUT OUR VIDEO FOR HOW TO MAKE DETOX LENTIL SOUP:

COMMON QUESTIONS ABOUT THIS LENTIL SOUP
What type of lentils should I use in this soup?
We’d recommend brown or green lentils. Red lentils are “split” which means they’ll soften a lot faster.

I like ended my soup with a splash of sherry and red wine vinegar because I’m currently having a moment with tangy foods.

Carrots on a cutting board with a peeler.

This curry is full of incredibly nourishing ingredients, each bite is so incredibly flavoursome and comforting with big chunks of tender sweet potato and green lentils cooked in creamy coconut milk and tins of juicy tomatoes, then flavoured with a blend of ginger, cumin and turmeric! we love it served on a bed of piping hot brown rice, but quinoa or homemade mash potato are also amazing sides for this! it’s an amazingly inexpensive meal too, all the ingredients are available at any supermarket and it’s the easiest thing to make for a big group of friends and family!

ingredients
2 large sweet potatoes (mine weighed 500g), peeled and cut into bite sized chunks
1 and a 1/2 cups of green lentils (500g)
2 x 400g tins of coconut milk
2 x 400g tins of tinned tomatoes
a big handful of fresh coriander leaves (25g)
1 tablespoon of turmeric
1 tablespoon of cumin
1 tablespoon of ground ginger
salt and pepper
juice of 1 lemon
method
preheat oven to 180c, fan setting.

This is an old favourite recipe, which we’ve recently given a revamp to make it even better for you. it’s not the most beautiful salad around but it’s incredibly delicious and simple to make. i like to make big batches of this and eat the leftovers for desk lunches across the week, adding a handful of rocket and some avocado when i serve it. the squash is roasted until tender with cumin and cinnamon, before being tossed with lentils, quinoa, raisins and toasted pine nuts and then drizzled with a tahini, lime and maple dressing. i like to make big batches of this and eat the leftovers for desk lunches across the week, adding a handful of rocket and some avocado when i serve it.

ingredients
1 butternut squash, peeled and cut into bite-sized pieces
2 carrots, peeled
100g green lentils
100g quinoa
handful of pine nuts
1 teaspoon ground cumin
1 teaspoon cinnamon
50g raisins
pinch of sea salt
pinch of pepper
For the dressing
3 tablespoons olive oil
2 tablespoons tahini
juice of 1 lime
pinch of chilli flakes
1 teaspoon maple syrup

My lentils are still hard! How do I fix this?
Let the soup cook a little longer on the high setting to soften them up! If using the Instant Pot, you could re-pressurize to cook for another 5 minutes, or turn on the sauté mode until they soften.
How big of a crockpot or Instant Pot do I need to use?
This makes a lot of soup! We’d recommend at least a 6-qt. for both.

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!

I see you, hungry reader whose life is crazy right now, who has a hard time finding the time to cook even though you love food, who opens the fridge to grab a quick lunch to take to work in the morning rush only to find NOTHING that seems good enough, who values the big bowl of comfort food pasta above all else, who is not asking for much other than GOOD FOOD that is made for REAL LIFE.

I see you. I know you think I’m not watching because I’m on the other side of this computer-ma-jig, but I’m watching (um, in a not-creepy and not-literal way – just felt like I should clarify. pls don’t leave.).

So since I see you and understand you because I am just like you in these feelings, today I honor you (us?) with this super cozy, big-time nutritious, easy to prepare soup.

This is called Detox Crockpot Lentil Soup, which means nothing scientifically as you’ll notice that my bowl of DETOX soup is topped with a few thick chunks of Parmesan cheese and served with that addicting crusty-warm bread. Right, about that.

My lentils are still hard! How do I fix this?
Let the soup cook a little longer on the high setting to soften them up! If using the Instant Pot, you could re-pressurize to cook for another 5 minutes, or turn on the sauté mode until they soften.
How big of a crockpot or Instant Pot do I need to use?
This makes a lot of soup! We’d recommend at least a 6-qt. for both.

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!

My lentils are still hard! How do I fix this?
Let the soup cook a little longer on the high setting to soften them up! If using the Instant Pot, you could re-pressurize to cook for another 5 minutes, or turn on the sauté mode until they soften.
Can you make this soup in the Instant Pot?
Yes! Place the first group of ingredients below in the Instant Pot and cook on the soup setting for 30 minutes with a quick release at the end. Follow the same blending instructions and then add kale and parsley.

How big of a crockpot or Instant Pot do I need to use?
This makes a lot of soup! We’d recommend at least a 6-qt. for both.

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!

I see you, hungry reader whose life is crazy right now, who has a hard time finding the time to cook even though you love food, who opens the fridge to grab a quick lunch to take to work in the morning rush only to find NOTHING that seems good enough, who values the big bowl of comfort food pasta above all else, who is not asking for much other than GOOD FOOD that is made for REAL LIFE.

I see you. I know you think I’m not watching because I’m on the other side of this computer-ma-jig, but I’m watching (um, in a not-creepy and not-literal way – just felt like I should clarify. pls don’t leave.).

So since I see you and understand you because I am just like you in these feelings, today I honor you (us?) with this super cozy, big-time nutritious, easy to prepare soup.

This is called Detox Crockpot Lentil Soup, which means nothing scientifically as you’ll notice that my bowl of DETOX soup is topped with a few thick chunks of Parmesan cheese and served with that addicting crusty-warm bread. Right, about that.

Yes! You could freeze leftovers to keep in the freezer for three months, or make it a freezer meal by following the instructions in the recipe card notes or by checking out this post.

Detox Lentil Soup in a bowl with a spoon.
the best detox crockpot lentil soup

Prep Time: 30 mins Cook Time: 6 hours
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)
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

This is an old favourite recipe, which we’ve recently given a revamp to make it even better for you. it’s not the most beautiful salad around but it’s incredibly delicious and simple to make. the squash is roasted until tender with cumin and cinnamon, before being tossed with lentils, quinoa, raisins and toasted pine nuts and then drizzled with a tahini, lime and maple dressing. i like to make big batches of this and eat the leftovers for desk lunches across the week, adding a handful of rocket and some avocado when i serve it.

ingredients
1 butternut squash, peeled and cut into bite-sized pieces
2 carrots, peeled
100g green lentils
100g quinoa
handful of pine nuts
1 teaspoon ground cumin
1 teaspoon cinnamon
50g raisins
pinch of sea salt
pinch of pepper
For the dressing
3 tablespoons olive oil
2 tablespoons tahini
juice of 1 lime
pinch of chilli flakes
1 teaspoon maple syrup
method
preheat the oven to 190c, fan setting.
place the chopped butternut squash into a baking tray and drizzle with olive oil, cumin, cinnamon, salt and pepper.
cook in the oven for 35-40 minutes until soft, adding the pine nuts for the last 2-3 minutes – they toast quickly though so keep an eye on them.
cook the quinoa and lentils together in a pan over a medium heat with about double the amount of water, it should take around 15 minutes to cook through.
grate the carrots into a large bowl and mix through the pine nuts, raisins, cooked lentils, quinoa and butternut squash.
pour in the dressing ingredients and give everything a really good mix before serving.

This curry is full of incredibly nourishing ingredients, each bite is so incredibly flavoursome and comforting with big chunks of tender sweet potato and green lentils cooked in creamy coconut milk and tins of juicy tomatoes, then flavoured with a blend of ginger, cumin and turmeric! we love it served on a bed of piping hot brown rice, but quinoa or homemade mash potato are also amazing sides for this! it’s an amazingly inexpensive meal too, all the ingredients are available at any supermarket and it’s the easiest thing to make for a big group of friends and family!

ingredients
2 large sweet potatoes (mine weighed 500g), peeled and cut into bite sized chunks
1 and a 1/2 cups of green lentils (500g)
2 x 400g tins of coconut milk
2 x 400g tins of tinned tomatoes
a big handful of fresh coriander leaves (25g)
1 tablespoon of turmeric
1 tablespoon of cumin
1 tablespoon of ground ginger
salt and pepper
juice of 1 lemon
method
preheat oven to 180c, fan setting.
place the coconut milk, tomatoes, turmeric, cumin and ground ginger in a large saucepan or even better a cast iron casserole dish, allow these to heat until they begin bubbling. at this point add the sweet potato cubes, lentils, plus salt and pepper.
once everything is mixed simply place the lid on the pot and place it in the oven to cook for 45 minutes to an hour, until the potatoes are soft and everything tastes delicious! at this point squeeze the lemon juice into the pot and then serve.

WHAT TO SERVE WITH LENTIL SOUP
There’s a lot going on in this soup, but if you want to round it out for a whole meal, I’d recommend a few extras:

No Knead Bread (YES)
No Knead Cheese Bread (DOUBLE YES)
One-Ingredient Socca (yummy gluten-free flatbread for dipping purposes)
A simple green salad (like this one!)
Lentil soup in a bowl with a spoon.
That’s it. That’s the soup. SO EASY. It requires a bit of front-end chopping to prep the veggies, but I’d guess it took me 30-45 minutes to cut everything up and get it in the crockpot, and in return I was gifted with 8 soup servings of this nutritious + cozy wonderfood. NOT A BAD DEAL.

Cheers to you and your people enjoying many glowing bowls of crockpot lentil soup for all the days to come.

CHECK OUT OUR VIDEO FOR HOW TO MAKE DETOX LENTIL SOUP:

COMMON QUESTIONS ABOUT THIS LENTIL SOUP
What type of lentils should I use in this soup?
We’d recommend brown or green lentils. Red lentils are “split” which means they’ll soften a lot faster.

I like ended my soup with a splash of sherry and red wine vinegar because I’m currently having a moment with tangy foods.

Carrots on a cutting board with a peeler.