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.

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.

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.
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!

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.