Description
This Detox Turmeric Lentil Soup is a nourishing and vibrant blend of lentils, vegetables, and spices designed to support your body’s natural detoxification. Infused with anti-inflammatory turmeric and warming spices, this hearty soup is perfect for a cozy, healthful meal that’s vegan, gluten-free, and packed with fiber and protein.
Ingredients
Scale
Vegetables & Aromatics
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped turnip or potato
- 2½ cups chopped sweet potato
- 2 cloves garlic, minced
- 2–3 cups fresh spinach
- 1 cup fresh parsley or cilantro, chopped
Spices & Seasonings
- 1 tsp sea salt
- 1 tsp black pepper
- 2 tsp dried thyme
- 2 tbsp ground turmeric
- 1 tsp ground ginger
- 1 tsp ground cumin
- ½ tsp red pepper flakes (optional)
Liquids & Oils
- 1 tbsp avocado oil
- 4 cups vegetable broth
- 2 cups water
- 1 cup almond milk
Legumes
- 1 cup green or brown lentils
- 1 cup red lentils
Finishing
- 1 tbsp lemon juice
Instructions
- Heat Oil: Heat avocado oil in a large stockpot over medium heat to prepare for sautéing the aromatics and vegetables.
- Add Vegetables and Garlic: Add onion, celery, turnip (or potato), sweet potato, and minced garlic to the pot.
- Sauté Vegetables: Cook the vegetables for about 5 minutes, stirring occasionally, until they begin to soften and release their flavors.
- Add Seasonings: Stir in sea salt, black pepper, and dried thyme, and cook for another 2 minutes to deepen the flavor.
- Add Lentils and Spices: Add green or brown lentils, red lentils, turmeric, ground ginger, and cumin to the pot.
- Toast Spices: Sauté the mixture for 1–2 minutes, stirring frequently to toast the spices and enhance their aroma.
- Add Broth and Water: Pour in the vegetable broth and water, stirring well to combine all ingredients evenly.
- Simmer Soup: Bring the soup to a boil, then reduce the heat to low, cover, and allow it to simmer for 30 minutes, until lentils and vegetables are tender.
- Remove from Heat: Turn off the heat once the soup has cooked through and is flavorful.
- Add Final Ingredients: Stir in almond milk, fresh spinach, chopped parsley or cilantro, lemon juice, and optional red pepper flakes for heat.
- Wilt Spinach: Let the spinach wilt into the soup for 2–3 minutes, ensuring it’s just tender.
- Adjust Seasoning: Taste the soup and add any additional salt or pepper as needed to suit your preference.
- Serve: Ladle the soup into bowls and garnish with fresh herbs or a dollop of coconut yogurt if desired. Serve hot and enjoy!
Notes
- Using both green/brown and red lentils creates a nice texture balance in the soup.
- The soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- Adjust the amount of red pepper flakes to control the spice level.
- For a creamier texture, you can blend part of the soup before adding the spinach and herbs.
- Make sure to rinse lentils before cooking to reduce any bitterness and improve digestibility.
