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About Lindsay

A little thing about me: I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I'm so glad you're here.

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  1. Christy Comment Avatar

    I suggest seeing a doctor because it sounds like you’re having severe lived problems. Your liver removes all toxins/bad stuff for you, so if you’re having to “detox” yourself, your liver is probably failing.

    • Miuki Comment Avatar

      Wooww that’s not at all what this is talking about but okay. And hello there are plenty of toxins we expose our bodies to on a daily basis that your liver is unable to fully filter out no matter how healthy it is. Eating good healthy food does actually help with that. It boosts your liver as well as your digestive and immune system. Don’t comment on something just for the sake of being rude.

    • Melanie Comment Avatar

      Haha agreed. The ‘detox’ gimmick has gone too far. On another note, I made this soup and it is divine, even without the promise of ‘inner purity’.

      • Nicole Comment Avatar

        I think the whole “detox” thing was written as a joke and yes, to catch more readers. I don’t think any lentil soup is detoxifying, but yes, celery and kale are foods that help detoxify the body when eaten minus the soup. Lol

    • Sona Comment Avatar

      This is the best soup ever I tried and I am a lentil lover wow.
      Christy, if you don’t like it just leave instead of being smarty pants. You are not just rude you are uneducated because if you know the nutrition value of lentils you will say something like that.

    • Y. B. Comment Avatar
      Y. B.

      Christy, you seem to be one of those people who assume a little bit of knowledge gives you full knowledge. It doesn’t. It should just make you want to learn more. If you don’t follow up and learn nothing more, you were better off not knowing anything at all.

    • kat Comment Avatar

      I suggest you see a doctor because perhaps your brain is failing. Just because she called the soup “detox” does not mean she thinks she is detoxing her body.

    • Peter Comment Avatar

      You might want to learn to spell before sending a message. It “Might help so that you don’t sound like a complete fool. OR, use spell check 😉
      Back on subject: soup sounds amazing. Can’t wait to try It.

      • Steph Comment Avatar

        This recipe looks delish and I have most ingredients already. Did you use dry lentils and split peas? Thx!

    • harmony Comment Avatar

      My comment was in regards to Christys comment!

      This recipe was wonderful! ThankYou!

    • Chris Comment Avatar

      I find it ridiculous that the only comment you could find to make was this stupid thinking. You are so wrong in your statement you sound like an idiot

    • Lawinia Comment Avatar

      “If you can’t say something nice, don’t say nothin’ at all…” (Bambi, 1942). Looking forward to healthy hearty lentil soup lunches this week.

  2. Britt Comment Avatar

    Soup soup soup! I used to hate soup because my mom would make it eve-ry single day and it tasted so méh to me… but now, I I learned to make it myself from scratch. Chopping those onions, stirring all the veggies, mixing it all and poooff adding a little parmezan. Yes! I already made soup today but I’m gonna add this one to my ‘to make’ list. Thanks Lindsay

    xx B

  3. Siri Comment Avatar

    Virtual HI FI lindsay!!
    I made a similar soup but with loads and loads of garlic ! It is for sure a detox..lovey anything veggies and green’s!

  4. Sasha @ Eat Love Eat Comment Avatar

    This looks so cosy. I love soups with split peas in them as they’re so satisfying and filling even without the bread. But of course the bread makes everything better and the cheese is just a no-brainer! Gorgeous photos as always!

  5. Melanie Comment Avatar

    Thoughts on using sweet potatoes instead of regular? I have a few that probably need used up before I buy more potatoes.

    • KzKayne Comment Avatar

      Did you end up using sweet potatoes? I am also wondering if using them would be okay, they are my favorite.

        • Romina Comment Avatar

          That’s me sorted for tonight then!!! I was thinking about using sweet potatoes as i don’t have squash in the fridge today. thanks!

    • Pam Comment Avatar

      How was the sweet potatoes in the soup? I though of doing that as well. Making it tomorrow in crock pot cooking it all day. I love the idea of putting cups of if in the blender. I like that texure. That sounds yummy. I love soup pkease send more

    • Sheryll Comment Avatar

      I can’t wait to make this soup. It’s got everything I love to eat. I plan to pair it with a loaf of 5 minute Artisan bread and of course the cheese. Thank you for sharing.

    • Muffin Comment Avatar

      I made the soup with rutabaga, a.low calorie, healthy substitute for white potatoes. Just discovering this alternative which held together in the soup. The soup is delicious.

    • Francine Johnson Comment Avatar
      Francine Johnson

      I used both sweet potatoes and regular and didn’t bother peeling them as that’s where a lot of the nutrition is. It came out DELISH!

  6. Alyssa Comment Avatar

    Mmmm! I made a soup really similar to this the other day, but now i’m wishing I had added split peas to it! Also I made a easy vegan parm cheese with almonds and nutritional yeast if you decide to go the full “detox” route 🙂

    • Alisa Comment Avatar

      Can you tell me how to make that vegan parm?? Sounds delicious, and I’ve got almonds and nutritional yeast in my pantry right now!

      • Sam Duffy Comment Avatar
        Sam Duffy

        Have all the ingredients and can’t wait to try the soup. I have some vegan parm 😉 So simple, fist full of cashews, tablsp nutritional yeast, garlic powder and some salt. Blitz. Yum on lentil spag bol.

      • Maria Comment Avatar

        for a good recipe for vegan parmesan go to the Minimalist Baker website. I have used their recipe and it is great!

    • Neda Comment Avatar

      Yes! Where are these bowls from? Please tell – I’ve been searching all over the internet for them!

  7. Kate Comment Avatar

    This may be a silly question, but should dry beans or canned beans be used? I assumed dried but want to be sure before I ruin dinner for all of us! Can’t wait to try this!

        • Linda Comment Avatar

          I usually soak beans first as, well you know what they can do to your system without soaking. Did anyone soak first?

          • Megan Comment Avatar

            I’m wondering the same. Does the cook time change if I soak the lentils the night before? Or is that not necessary when cooking in crock pot?

          • Kiko Comment Avatar

            Hi Linda and Megan:

            Split peas and lentils do not require soaking.

          • MommyAl Comment Avatar

            While not a have-to, pretty much all grains and legumes get soaked at my house. I would soak in salted water, rinse well, and proceed with the recipe. You might want to go with the lesser cooking time, but crockpots can vary so much anyway.

          • Neill Blake Comment Avatar
            Neill Blake

            I didn’t soak the lentils and split peas but I think I will next time. And yes, the soup was delicious and definitely there will be a next time! The dried legumes were still a bit crunchy after 8 hours in the crockpot so I’ll try soaking them first.

        • Sharon Comment Avatar

          I made this soup yesterday, enough for lunches all week…healthy choices! It is delicious:) I did it in the InstaPot, took about 1.5hr in total:)

  8. Cheryl Comment Avatar

    Hi Lindsay, love your blog. This soup is right up my alley and it’s on my “make soon” list. Any idea how large each serving would be?

  9. Brittany | Words Like Honeycomb Comment Avatar

    I think the only thing those photos are missing is a warm fire in the background because all that cozy and vivid color just has me curled up with a blanket! This is what my sickly (recovering) self is craving and then you added lentils and a crockpot…SOLD. <3

  10. Jackie Comment Avatar

    Looks easy enough! I’m hoping to prep this tonight for dinner tomororw, but I have sweet potatoes at home. Think they could be used instead of the regular potatoes or butternut squash?

    • Lindsay Comment Avatar

      Yes! I would use them in place of the squash so that it doesn’t get overly sweet (the squash itself is already pretty sweet). 🙂

      • Amanda Comment Avatar

        what would be the best kind of potato to use.. I am guessing Russet but for some reason I can never remember and the ones I use turn a funny colour when I use them in soup.

    • Lindsay Comment Avatar

      Funny! but I’m sure I wouldn’t laugh – I’ve taken some bad pictures in my day, too. 🙂 Thanks for the comment Faith!

      • Trisj Comment Avatar

        Hi! I only have a big bag of red lentils, do you think they would work in this soup? I know they get way more mushy than the green ones.

        • Eman @ Pinch of Yum Comment Avatar

          Hmm we’re not sure that red lentils would work well here since, like you said, they cook faster and might overcook if you cook the soup for the same amount of time. You could try cooking the lentils separately and adding them to the soup once everything is done.

  11. Jasmin Comment Avatar

    I cooked lentil soup by adding various veggies depending of season, but adding butternut squash for additional creaminess is something I just have to try it – asap 🙂

      • Nicole Comment Avatar

        Just finished this recipe at 3:30am because when I came across it on Facebook it was about 4pm and I couldn’t wait to try it because it looked so good! I mist say it came out delicious! Well worth waking up in the middle of the night! I’m also obsessed with lentil soup and split pea soup and was afraid to learn the recipe because I knew I’d be making it all the time. We’ll, I already can’t wait to make this delicious soup again!

  12. Katie Comment Avatar

    I so want to try this! My problem is that with my work schedule I’m usually out of the house for at least 9 hours, sometimes more, and most things in the crockpot turn to mush by then. Any suggestions? Do you think this dish will hold up for that long?

    • Lindsay Comment Avatar

      I do, if you turn it on low. It gets mushy anyways, like the squash sort of breaks down which is why the broth is more creamy and yellow. Otherwise if you’re really nervous I would make it on a weekend – it makes so much that then you’d have it for the week. 🙂

      • Pipa Comment Avatar

        I use a light timer to turn on and turn off crockpot so food does not get mushy or over cooked.

        • Tony Comment Avatar

          This is why I read the comments section. I never would have thought of using a light timer; thank you so much.

        • Amy Comment Avatar

          BRILLIANT, Pipa!!!!! Never had the thought cross my mind, This soup is so delicious so your idea makes it even easier for weekdays

    • Kara {Miss Frugal Fancy Pants} Comment Avatar

      I actually had an issue with the lentils and split peas getting soft, even after 7 hours and wound up leaving it cooking all night long! I turned it down to super low (I have temperature settings, not low/high) and it was fine in the morning. We didn’t eat that night and are about to dig in tonight!

    • Pam Comment Avatar

      During the week I’ll make things like this overnight and then reheat for supper. It takes care of the “away a bit too long problem” during the day but most of all it give some time for the flavors to blend together.

  13. Laura Comment Avatar

    This is EXACTLY the sort of thing I want to come home to after a long day in the lab. Crusty bread and cheesy topping a must.

  14. V Comment Avatar

    I have a bag of lentils burning a hole in my pantry and was going to make classic Greek lentil soup this week–change of plans!!

    Thoughts on using frozen butternut squash for this? I have a bag that I’ve had for MONTHS, but I’m worried it’ll water down the soup too much. And since everything goes in at once, I’m worried I won’t be able to adjust for the extra moisture (if there is any). Thanks in advance!

        • Vikki Comment Avatar

          Thank you!! I made this yesterday and it is FAB. I made some adjustments:

          – sweet potatoes for reg potaotes
          – no squash
          – a full cup of yellow peas/1.5 cups lentils/8 cups of broth (I wanted it a little less soup-y)
          – skipped the blending part (to make oil-free)
          – only cooked for 4ish hours on high (impatient!!)

          Served with shaved parm and rye Wasa crackers. SO GOOD!! Thank you again!