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My husband is not a butternut squash fan nor a kale fan and he STILL loved this soup!! Definitely a keeper!
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:
Freezer Meal Detox Lentil Soup
- 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
FREEZE TOGETHER:
- 2 cups chopped butternut squash, fresh or frozen
- 2 cups mirepoix, fresh or frozen
- 1–2 cups chopped potatoes, fresh or frozen
- 1 cup uncooked brown lentils
- 3/4 cup yellow split peas (or just use more lentils)
- 3 cloves garlic, minced
- 1 teaspoon herbes de Provence (or other spices you like)
- 1/2 teaspoon salt (more to taste)
- 4–5 cups vegetable or chicken broth
ADD AFTER COOKING:
- 1/4 cup olive oil
- 1–2 cups kale, finely chopped
- 1 lemon
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.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Dinner
- Method: Pressure Cook
- Cuisine: American
Keywords: freezer meal lentil soup, healthy lentil soup, lentil soup recipe
View original recipe here.
You might also like our freezer meals post.
This was delicious!! I didn’t make it as a freezer meal, but it came together so quickly. Delicious and healthy. Thanks for sharing!
Glad you enjoyed it, Maggie!
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!
We freeze it!
This looks great! How long in the slow cooker if you’re cooking right away without freezing first?
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!
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?
Hi Christine! We will often run warm water over the bag for a few minutes to help it release. 🙂
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”…
Do you freeze the potato raw?
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!
Do you freeze the potato raw?
This looks great! How long in the slow cooker if you’re cooking right away without freezing first?
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!
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!
Hi Emma! Unfortunately a 3-qt. will be too small for this one – we recommend using at least a 6-quart or cutting it by half!
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!!
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????
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!
So good! I froze it five weeks ago. And made it tonight.
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!
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
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?
Hi! If I halved this recipe, could I still make it in a 6 quart instant pot? Would I need to change anything?
Hi, Jan! Halving this recipe should still work for a 6 quart Instant Pot. No changes will be needed to cook time or anything. Enjoy!
Looks great. Could this simply be made in a large pot on stove top?
Hi, Sharon! Definitely! We haven’t tested it out yet, but we’re thinking from frozen it might take a little bit more than an hour on the stove.
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.
Hi there, Liz! We don’t see why not! Sounds yummy! Let us know how this goes for you. 😊
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?
Hi there, Rachel! You can find instructions for cooking this soup from fresh here. It should be the same cook time if you were to cut the recipe in half. Enjoy! 😊
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
Glad to hear you enjoyed the soup, Michelle!
This recipe is divine! It was really easy to make and fed my family for a few dinners this week!
So glad to hear you enjoyed this, Suzie!
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!
Hi, Claire! Yep, it should freeze just fine after cooking. Enjoy!
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