Hey y'all! Looking for a cozy, feel-good meal that’s both easy to make and loaded with wholesome goodness? This Crockpot "Detox" Lentil & Vegetable Soup is the perfect comfort food, filled with hearty lentils, vibrant veggies, and delicious seasoning. Whether you’re craving a nourishing lunch, need a light dinner, or want a meal-prep winner for busy weeks, this Soup has your back. Let’s get cooking!
Why You'll Love This
- It’s packed with plant-based protein and fiber, keeping you satisfied for hours.
- Super easy to prep—just toss everything in the crockpot and let it simmer!
- Customizable with your favorite veggies or spices.
- Perfect for meal prepping or freezing for later.
- Full of cleansing, nourishing ingredients for a gentle reset.
Ingredients
- 1 cup dried green lentils, rinsed
- 1 large onion, diced
- 3 garlic cloves, minced
- 3 cups chopped carrots
- 2 cups diced celery
- 1 red bell pepper, chopped
- 1 zucchini, diced
- 5 cups low-sodium vegetable broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon ground turmeric
- ½ teaspoon black pepper
- 1 teaspoon kosher salt (adjust to taste)
- 2 cups chopped kale or spinach
- Juice of 1 lemon
- 2 tablespoons chopped fresh parsley (for garnish)
Step-by-Step Directions
Step 1: Prep Your Veggies
Chop all your vegetables—onion, carrots, celery, bell pepper, zucchini—and mince your garlic.
Step 2: Layer Ingredients in the Crockpot
Add the rinsed lentils, all prepped veggies except kale/spinach, vegetable broth, canned tomatoes (with juice), cumin, smoked paprika, thyme, turmeric, salt, and black pepper to your crockpot.
Step 3: Slow Cook to Perfection
Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours, until lentils and veggies are tender.
Step 4: Add Greens & Lemon
Stir in chopped kale or spinach and lemon juice during the last 10-15 minutes of cooking. Cook just until the greens wilt.
Step 5: Garnish and Serve
Ladle soup into bowls and top with fresh parsley. Taste and adjust seasoning as needed.
Notes
- If your soup seems too thick, add extra broth or water until desired consistency is reached.
- For added richness, stir in a splash of olive oil before serving.
- You can prep veggies in advance to make morning assembly a breeze.
Variations
- Spicy Kick: Add ½ teaspoon of crushed red pepper flakes or a diced jalapeño.
- Hearty Version: Stir in a peeled diced potato or cubed butternut squash with the initial ingredients.
- Protein Boost: Add 1 cup cooked, shredded chicken or tofu in the last hour of cooking.
Required Equipment
- Large slow cooker (at least 6 quart capacity)
- Chef's knife and cutting board
- Measuring cups and spoons
- Ladle for serving
Storage Instructions
Allow soup to cool completely. Store in airtight containers in the refrigerator for up to 5 days. For longer storage, freeze in individual portions for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop or microwave, adding extra broth as needed.
Suggested Pairings & Serving Recommendations
- Serve with crusty whole-grain bread for dipping.
- Add a fresh green salad for a light, balanced meal.
- Top with a dollop of plain Greek yogurt or vegan sour cream for creaminess.
Pro Tips
- Rinse lentils well before cooking to remove any debris and ensure a clean flavor.
- Let the soup sit 10-15 minutes before serving for flavors to meld and thicken.
- Add lemon juice after slow cooking—never before—to keep the greens vibrant and fresh-tasting.
FAQ
1. Can I use brown or red lentils instead of green?
Yes! Brown lentils work well (same cook time); red lentils will make the soup softer and cook faster (reduce cook time by 1 hour).
2. Is this soup gluten-free?
Absolutely, this recipe is naturally gluten-free—just make sure your vegetable broth is certified gluten-free if needed.
3. Can I cook this on the stovetop instead of a crockpot?
Yes! Simmer on the stovetop in a big soup pot for 35-40 minutes, covered and stirring occasionally, until lentils and veggies are tender.
Prep Time:
15 minutes
Cook Time:
7-8 hours (LOW) or 4-5 hours (HIGH)
Total Time:
7-8 hours 15 minutes (on LOW)
Ingredients
- 1 cup dried green lentils, rinsed
- 4 cups low-sodium vegetable broth
- 2 medium carrots, diced
- 2 celery stalks, sliced
- 1 small onion, chopped
- 2 cups chopped kale or spinach
- 1 zucchini, diced
- 2 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 (14 oz) can diced tomatoes with juices
- 2 tablespoons fresh lemon juice
Instructions
-
1Add the rinsed lentils, vegetable broth, carrots, celery, onion, zucchini, garlic, diced tomatoes with juices, turmeric, cumin, salt, and black pepper to the crockpot.
-
2Stir well to combine all ingredients. Cover the crockpot with the lid.
-
3Cook on low heat for 6 hours, or until the lentils and vegetables are tender.
-
4About 20 minutes before serving, stir in chopped kale or spinach and cook until wilted.
-
5Stir in the fresh lemon juice before serving. Taste and adjust seasoning as needed.
-
6Ladle the soup into bowls and serve warm. Enjoy!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!





Leave a Reply