Description
This Detox Turmeric Lentil Soup is a wholesome, nourishing, and flavorful dish packed with detoxifying spices like turmeric and ginger. Made with a variety of lentils, fresh vegetables, and aromatic herbs, this comforting soup is perfect for a healthy, plant-based meal that supports digestion and immune health.
Ingredients
Scale
Vegetables and Aromatics
- 1 tbsp avocado oil
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped turnip or potato
- 2½ cups chopped sweet potato
- 2 cloves garlic, minced
Spices and 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)
Lentils and Liquids
- 1 cup green or brown lentils
- 1 cup red lentils
- 4 cups vegetable broth
- 2 cups water
- 1 cup almond milk
Fresh Herbs and Garnishes
- 2–3 cups fresh spinach
- 1 cup fresh parsley or cilantro, chopped
- 1 tbsp lemon juice
Instructions
- Heat oil: Heat avocado oil in a large stockpot over medium heat to prepare for cooking the vegetables.
- Sauté vegetables: Add chopped onion, celery, turnip (or potato), sweet potato, and minced garlic to the pot. Sauté for 5 minutes until the vegetables begin to soften, releasing their flavors.
- Add seasonings: Stir in sea salt, black pepper, and dried thyme. Cook for an additional 2 minutes to allow the spices to become fragrant.
- Add lentils and spices: Add green or brown lentils, red lentils, ground turmeric, ground ginger, and ground cumin. Sauté for 1 to 2 minutes to toast the spices and enhance their flavors.
- Add liquids: Pour in the vegetable broth and water, stirring well to combine all ingredients evenly.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 30 minutes, or until the lentils and vegetables are tender.
- Add final ingredients: Remove the pot from heat. Stir in almond milk, fresh spinach, chopped fresh parsley or cilantro, lemon juice, and optional red pepper flakes.
- Wilt spinach: Let the spinach wilt in the hot soup for 2 to 3 minutes to maintain its vibrant color and delicate texture.
- Adjust seasoning: Taste the soup and adjust the seasoning as needed for salt, pepper, or acidity.
- Serve: Serve the soup hot, garnished with additional fresh herbs or a dollop of coconut yogurt if desired for extra creaminess.
Notes
- You can substitute turnip with potato as per your preference.
- If you prefer a creamier texture, blend a portion of the soup before adding the spinach.
- Red pepper flakes are optional and added for a spicy kick; omit if you prefer a milder soup.
- This soup stores well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
- Use homemade or low-sodium vegetable broth to reduce sodium content.
