The Best Detox Crockpot Lentil Soup

The Best Detox Crockpot Lentil Soup is a nourishing, hearty, and wholesome meal designed to fuel your body and warm your soul. Loaded with fiber-rich lentils, fresh vegetables, and anti-inflammatory spices, this slow cooker soup is perfect for resetting your system without sacrificing flavor. It’s clean eating made incredibly simple and satisfying.

Why You’ll Love This Recipe

  • Cleansing & Nourishing – Packed with plant-based protein, fiber, and detox-friendly ingredients.
  • Easy & Hands-Off – Just throw everything into the crockpot and let it work its magic.
  • Meal Prep Hero – Makes a large batch perfect for leftovers and freezer meals.
  • Comforting Yet Light – Fills you up without weighing you down.
  • Naturally Vegan & Gluten-Free – Suitable for a variety of diets without modification.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Green or brown lentils, rinsed
  • Carrots, diced
  • Celery, diced
  • Onion, chopped
  • Garlic, minced
  • Zucchini, chopped
  • Kale or spinach, chopped
  • Diced tomatoes (canned or fresh)
  • Vegetable broth
  • Olive oil
  • Ground turmeric
  • Ground cumin
  • Paprika
  • Bay leaf
  • Salt
  • Black pepper
  • Lemon juice (for serving)
  • Fresh parsley or cilantro (optional, for garnish)

Directions

  1. Prep the Veggies – Dice all vegetables and rinse lentils well.
  2. Add to Crockpot – Combine lentils, vegetables, broth, tomatoes, olive oil, and spices (except lemon juice and greens) in the slow cooker.
  3. Cook Low and Slow – Cook on low for 6–8 hours or on high for 3–4 hours until lentils and vegetables are tender.
  4. Add Greens – Stir in chopped kale or spinach during the last 15–30 minutes of cooking.
  5. Finish with Lemon – Stir in fresh lemon juice just before serving to brighten flavors.
  6. Serve & Enjoy – Garnish with parsley or cilantro if desired.

Servings and Timing

  • Servings: 6–8
  • Prep Time: 15 minutes
  • Cook Time: 6–8 hours (low) or 3–4 hours (high)
  • Total Time: Up to 8 hours 15 minutes

Variations

  • Spicy Kick – Add a pinch of cayenne or red pepper flakes.
  • Creamy Texture – Blend half the soup with an immersion blender for a creamier consistency.
  • Add Grains – Stir in cooked quinoa or brown rice for extra bulk.
  • Protein Boost – Add chickpeas or white beans for additional protein.
  • Different Greens – Swap kale or spinach with Swiss chard or collard greens.

Storage/Reheating

  • Storage: Store in airtight containers in the refrigerator for up to 5 days.
  • Reheating: Reheat on the stovetop or microwave until warmed through, adding a splash of broth or water if needed.
  • Freezing: Freeze for up to 3 months in freezer-safe containers. Thaw overnight in the fridge before reheating.
The Best Detox Crockpot Lentil Soup

FAQs

What makes this a detox soup?

It’s packed with high-fiber veggies, plant-based protein, and anti-inflammatory spices to support digestion and wellness.

Can I use red lentils?

You can, but they break down more and create a mushier texture—green or brown lentils hold their shape better.

Is this soup good for weight loss?

Yes, it’s low in calories and high in fiber, helping you feel full and nourished.

Do I need to soak the lentils first?

No soaking is required—just rinse them well before cooking.

Can I cook this on the stovetop instead?

Yes, simmer on the stove for about 45–50 minutes, until the lentils are tender.

What broth works best?

Vegetable broth keeps it vegan, but you can also use chicken broth for added depth if preferred.

Can I leave out the tomatoes?

Yes, though they add a nice acidity—replace with a splash of lemon juice or vinegar.

How can I make it taste richer?

Add a spoonful of tomato paste, a dash of soy sauce, or more olive oil for extra richness.

Is this kid-friendly?

Yes, just adjust spices to keep it mild and flavorful for young palates.

Can I double the recipe?

Absolutely—just make sure your crockpot is large enough to hold it all.

Conclusion

The Best Detox Crockpot Lentil Soup is a flavorful, filling, and feel-good recipe that’s as easy to make as it is good for you. Whether you’re looking to reset your eating habits or simply enjoy a hearty plant-based meal, this soup delivers comfort, nutrition, and convenience in every spoonful. Give your body the nourishment it deserves—one slow-cooked bowl at a time.

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The Best Detox Crockpot Lentil Soup

The Best Detox Crockpot Lentil Soup

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  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 15 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Slow Cooker
  • Cuisine: Mediterranean-Inspired
  • Diet: Vegan

Description

This detox lentil soup is healthy, hearty, and made right in your slow cooker. It’s packed with protein-rich lentils, fiber-filled veggies, and anti-inflammatory spices to nourish your body and keep you full. Ideal for meal prep or a cozy, nutritious dinner.


Ingredients

  • 1 tablespoon olive oil

  • 1 medium yellow onion, diced

  • 2 ribs celery, chopped

  • 2 medium carrots, chopped

  • 3 cloves garlic, minced

  • 1 1/2 cups dry brown or green lentils, rinsed

  • 1 (15-ounce) can diced tomatoes, with juices

  • 1/2 teaspoon dried thyme

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon smoked paprika

  • 1/4 teaspoon turmeric (optional for extra detox benefit)

  • 1/4 teaspoon black pepper

  • 1/2 teaspoon salt, more to taste

  • 4 cups low-sodium vegetable broth

  • 2 cups water

  • 2 cups chopped kale or spinach

  • Juice of 1/2 lemon (for brightness)

 

  • Optional: red pepper flakes for heat, fresh parsley for garnish


Instructions

  • Prep the Base:
    Heat olive oil in a skillet over medium heat. Add onion, celery, and carrots. Sauté for 5–6 minutes until softened. Add garlic and cook 1 minute more.

  • Combine in Slow Cooker:
    Transfer sautéed veggies to your slow cooker. Add lentils, diced tomatoes, thyme, cumin, paprika, turmeric, salt, pepper, broth, and water. Stir to combine.

  • Cook:
    Cover and cook on Low for 8–9 hours or High for 4–5 hours, until lentils are tender.

  • Add Greens & Lemon:
    Stir in chopped kale or spinach and cook for another 5–10 minutes until wilted. Finish with a squeeze of lemon juice.

 

  • Serve:
    Taste and adjust seasoning. Ladle into bowls and garnish with parsley or red pepper flakes if desired.


Notes

  • Store leftovers in the fridge for up to 5 days, or freeze for up to 3 months.

  • Great with crusty bread or a sprinkle of Parmesan (optional for non-vegan diets).

 

  • Blend partially with an immersion blender for a thicker texture.

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