Freezer Meal Detox Lentil Soup

12 reviews / 4.9 average

Oh, lentil soup, how we love you!

Especially when you are Freezer Meal Lentil Soup! You are delicious, creamy without cream, and full of nutrition that feels good in our bodies with the added benefit of being EXTREMELY convenient to make.

Yes, that’s right. This Detox Lentil Soup, which is full of veggies, can indeed be prepped in advance and frozen for later! The beauty of this recipe as a freezer meal is that the texture is supposed to be a little creamy (in fact, the original recipe calls for a little bit of blending) and when using the freezer meal version, you might not even need to blend it up. The vegetables (looking at you, potatoes) just kind of melt down into creaminess, leaving a few other chunks of vegetables and lentils for that beloved texture. DELICIOUS.

How To Make Freezer Meal Detox Lentil Soup

Okay, first, you need to just pack everything into a container and freeze it. Not hard. Use pre-chopped frozen veggies to save you time.

Then, once you’re ready to cook, pull it out of the freezer and pop it into the Instant Pot. Prepare for good house smells.

Give it a stir with the olive oil and kale, and poof. You are done.

I do like to add a little squeeze of lemon juice and I am, of course, partial to a piece of crusty bread dipped in there. Just kind of throwing that out there.

You are in for a treat!

Check Out Our Video For How To Make Freezer Meal Detox Lentil Soup:

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Freezer Meal Detox Lentil Soup


  • Author: Lindsay
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 minutes
  • Yield: 6 servings 1x

Description

Freezer Meal Detox Crockpot Lentil Soup – a nourishing and easy soup recipe made with onions, garlic, carrots, kale, olive oil, squash, and lentils. Vegan / vegetarian / gluten free and SUPER delicious!


Ingredients

Scale

FREEZE TOGETHER:

  • 2 cups chopped butternut squashfresh or frozen
  • 2 cups mirepoixfresh or frozen
  • 12 cups chopped potatoesfresh or frozen
  • 1 cup uncooked brown lentils
  • 3 cloves garlicminced
  • 1 teaspoon herbes de Provence (or other spices you like)
  • 1/2 teaspoon salt (more to taste)
  • 45 cups vegetable or chicken broth

ADD AFTER COOKING:

  • 1/4 cup olive oil
  • 12 cups kale, finely chopped

Instructions

INSTANT POT: From frozen, 15 minutes on high pressure + 10 minutes natural release.

SLOW COOKER: From frozen, 6 hours on high.

FINAL STEP: Stir in olive oil and kale. (If you made this in the Instant Pot, some of the vegetables should break down just enough to make the soup creamy! If you made this in the slow cooker, blend a little bit of the soup with the olive oil to make a creamy base.) Finish with a splash of lemon juice or red wine vinegar.

  • Category: Dinner
  • Method: Pressure Cook
  • Cuisine: American

Keywords: freezer meal lentil soup, healthy lentil soup, lentil soup recipe

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View original recipe here.

You might also like our freezer meals post.

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52 Comments

  1. Pinch of Yum Logo
    Maggie

    This was delicious!! I didn’t make it as a freezer meal, but it came together so quickly. Delicious and healthy. Thanks for sharing!






  2. Pinch of Yum Logo
    Kim

    Hi! Do you freeze the broth too? I know the recipe says to freeze it but it doesn’t look like it is in your freezer bag in the pictures so I wanted to make sure. Thanks!

  3. Pinch of Yum Logo
    rachel

    This looks great! How long in the slow cooker if you’re cooking right away without freezing first?

    1. Pinch of Yum Logo
      Carrie

      I’m excited to cook this tonight for some friends. How long would it cook in the instant pot if it’s not frozen? Thanks!

  4. Pinch of Yum Logo
    Christine

    Just put this in the crockpot, and it was so difficult to get out of the freezer Ziploc! Tips on how to freeze it better or should it be thawed some first?

  5. Pinch of Yum Logo
    Jillian

    Loved it! I’ve done this both in slow cooker and instant pot, both turned out great, but for instant pot I used only 4 cups of broth because I’d rather have a thick, curry like texture, rather than more “soupy”…

  6. Pinch of Yum Logo

    Hi! Do you freeze the broth too? I know the recipe says to freeze it but it doesn’t look like it is in your freezer bag in the pictures so I wanted to make sure. Thanks!

  7. Pinch of Yum Logo
    Nicole

    Amazing! I wasn’t sure how this soup could be as amazing as everyone said because it seems so simple but it really is! It has a light sweetness to it (butternut squash, perhaps?) that makes it feel like a guilty pleasure when it is, in fact, so good for you! I’m 100% making this again and again!






  8. Pinch of Yum Logo
    Emma

    Can’t wait to make this! One of my friends showed me your freezer meals this weekend – major game changer. I have a small 3-qt instant pot. Will that work with this recipe? Should I revise the time to cook? Thanks!

  9. Pinch of Yum Logo
    Jennifer Van Eps

    Wow, I’m so glad that I just found your website. So many of these recipes look wonderful. I’m always looking for new good recipes to cook for my family. I love the freezer bag idea for meals too, for busy days!!

  10. Pinch of Yum Logo
    Holly

    I assume you mix the liquid ingredients with the chopped veggies and spices. Your recipe does not say and shows what only appears to be the ingredients with no liquid????

  11. Pinch of Yum Logo
    Holly

    I’m sorry, but I realized that none of the favorable comments actually mentioned cooking and tasting the recipes. We live in Texas and I’m sorry to say, 5 family members felt that the stuffed bell peppers were blah and runny which was extremely disappointing. I froze meals for my expecting daughter and I’ll be throwing these out now too embarrassed to give them. So disappointed!

  12. Pinch of Yum Logo
    sandi

    This is another classic in our house and with the temps finally dipping it was time for soup and made this fave. It works great as a freezer meal and also for pulling together a midweek supper. The recipe is very forgiving also, I added some left over yellow peas which incorporated beautifully (I did add some extra liquid). I only wish I could remember if I cooked it 4 or 5 minutes in the Instantpot cause it came out perrrrrrrfect!






  13. Pinch of Yum Logo

    WHAT WONDERFUL RECIPES, I SAW SO FAR..THE CARROT SPICY SOUP…AND THE DETOX LENTIL SOUP..U ALSO MAKE SUCH GOOD PICTURES OF YOUR FOOD..I AM 75 YEARS YOUNG..KIDS GROWN UP, AM A DIABETIC, TYPE 1. AND HIGH CHOLESTRIC … AND I COOK EVERYTHING I STILL THINK I HAVE A BIG FAMILY..BUT WHO KNOWS IF THEY WOULD EAT THE RECIPES…BUT I WOULD..SO ARE CARROTS ALRIGHT FOR ME…TO EAT..MY PROBLEM IS I AM SUCH A GOOD COOK, I HAVE NO PORTION CONTROL DUH..DO NOT HAVE INSTRAGRAM..SO HAVE TO USE EMAIL..SORRY ABOUT YOUR HUBBY’S FOOT AND THE MOVE..AND YOUR BABY TO COME..DO NOT KNOW HOW U DO IT ALL..YOU ARE SUCH A BLESSING AND NICE TO SEE YOU COME BACK..BUT JUST TAKE CARE OF YOURSELF FIRST…IF NOT U CANNOT TAKE OF ANYONE ELSE…AN OLD CODEPENDENT AND PEOPLE PLEASER…..DEAR LORD ..BLESS THIS SPECIAL LADY, AND ALL THE TALENTS U HAVE GIVEN HER…PLEASE KEEP HER SAFE AND SOUND, AND GIVE HER THE REST, SHE NEEDS. AND THE SLEEP SHE NEEDS TO NOURISH HER SOUL

    PAULETTE SANTA TAFARELLA SIEGEL

  14. Pinch of Yum Logo
    Lauren

    Hi! This looks awesome, but I’ve heard potatoes can get a bad texture from being left in the freezer. Did you do anything special like blanching them, or just put them in the bag raw?

  15. Pinch of Yum Logo
    Jan

    Hi! If I halved this recipe, could I still make it in a 6 quart instant pot? Would I need to change anything?

  16. Pinch of Yum Logo
    Liz

    I found this recipe off the video of the no knead cheese bread! My mom never cooked with lentils. Could I substitute lentils for dry northern beans? I’m sorry if that sounds like a silly question. It’s just unfamiliar territory for me.

  17. Pinch of Yum Logo
    rachel tarantul

    Good Morning, I found this recipe and it looks delicious. I see that many other people commented asking how long it would take to cook in the IP if you were making it right away (not frozen) and no comments or suggestions were made. I would like to make it this weekend, can you confirm how long it would take to cook? Also, if I half this recipe would, would it be the same time to cook?

  18. Pinch of Yum Logo
    Michelle

    I made your Detox Lentil soup tonight it was delicious!!! We eat a primarily vegetarian diet so this soup was perfect. Lots of deep flavors!!! We will make again very soon. Thanks for the great recipe. Next up – Moroccan Chickpeas

  19. Pinch of Yum Logo
    Suzie

    This recipe is divine! It was really easy to make and fed my family for a few dinners this week!






  20. Pinch of Yum Logo
    Claire

    Hi, would it be possible to freeze this after cooking? I need to be able to bring it to work so wouldn’t be able to make it from scratch. thanks!

      1. Pinch of Yum Logo
        Lizzy

        First of all, delishious soup. One of my new favorites. When i found this recipe i made it the same day. I cut up everything and made one bag for the freezer and the rest went into the slowcooker. Today i wanted to make it again and opened up the bag i froze…..potatoes turned black and soggy…not appetizing at all. I hate wasting food but i didnt trust this anymore and had to throw it out. Google told me you cant freeze raw potatoes…my bad i should have looked it up before i did it. Also its not clear in the video if you freeze the broth with it as well. Anyway i will definetly make this soup again. But i will never prep it the way i did. My advice make it and when its cooled down freeze it. I think thats probably better