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
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1 tablespoon olive oil
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1 medium yellow onion, diced
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2 ribs celery, chopped
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2 medium carrots, chopped
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3 cloves garlic, minced
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1 1/2 cups dry brown or green lentils, rinsed
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1 (15-ounce) can diced tomatoes, with juices
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1/2 teaspoon dried thyme
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1/2 teaspoon ground cumin
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1/2 teaspoon smoked paprika
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1/4 teaspoon turmeric (optional for extra detox benefit)
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1/4 teaspoon black pepper
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1/2 teaspoon salt, more to taste
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4 cups low-sodium vegetable broth
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2 cups water
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2 cups chopped kale or spinach
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Juice of 1/2 lemon (for brightness)
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Optional: red pepper flakes for heat, fresh parsley for garnish
Instructions
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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.
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Serve:
Taste and adjust seasoning. Ladle into bowls and garnish with parsley or red pepper flakes if desired.
Notes
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Store leftovers in the fridge for up to 5 days, or freeze for up to 3 months.
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Great with crusty bread or a sprinkle of Parmesan (optional for non-vegan diets).
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Blend partially with an immersion blender for a thicker texture.