Detox Lentil Soup

Christine is a cycle and pilates instructor at UpCycle. You can catch her at chronicling her misadventures in cooking, crafting, and fitness. 

And just like that, summer became fall. For me, autumn is a time of positive change. Our landscape’s static green palate gives way to brilliant oranges, reds, and golds. Almost overnight, mornings become crisp and you need a jacket, the days start getting shorter, and for many, it’s time to start back into a new routine of school or work. It’s also around this time that I start getting itchy to pull out my slow cooker. With all this change, having healthy, hearty food easily available allows me to feel nourished, satiated and ready to tackle my days! Enter Detox Lentil Soup. WARNING: This soup is so flippin’ delicious you won't believe that you actually crave lentils. Bonus: It makes a ton and freezes well. So make it today and eat for a week (and maybe next month when you pull it out of the freezer for a save-my-butt-last-minute dinner). Pair it with some local bread from Acme or Gaston’s, a glass of wine, and you’ll fall in love with fall. Guaranteed.    


Add at the end:
2-3 cups kale (stems removed, chopped)
1 cup parsley (chopped)
½ 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. 

For the crockpot:
2 cups butternut squash (peeled and cubed)
2 cups carrots (peeled and sliced)
2 cups sweet potatoes (chopped)
2 cups celery (chopped)
1 cup French lentils
¾ 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)

UpCycle detox Lentil Soup Ingredients
UpCycle Detox lentil Soup Crockpot.jpg

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. 
Season to taste (add the sherry, vinegar, and/or lemon juice at this point) or a little parmesan cheese.