Description
This Detox Turmeric Lentil Soup is a nourishing and flavorful plant-based soup packed with nutrient-dense ingredients like turmeric, lentils, and fresh greens. Perfect for a healthy detox, it combines warming spices and wholesome vegetables to create a comforting and immune-boosting meal. Easy to make on the stovetop, this recipe serves 6 and is naturally gluten free and vegan.
Ingredients
Scale
Base Vegetables
- 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
Greens and Garnish
- 2–3 cups fresh spinach
- 1 cup fresh parsley or cilantro, chopped
- 1 tbsp lemon juice
Instructions
- Heat oil: Warm 1 tablespoon of avocado oil in a large stockpot over medium heat to prepare for sautéing the vegetables.
- Add vegetables: Add the chopped onion, celery, turnip (or potato), sweet potato, and minced garlic to the pot and sauté for about 5 minutes until the vegetables begin to soften.
- Season vegetables: Stir in sea salt, black pepper, and dried thyme, cooking for an additional 2 minutes to release the flavors of the spices.
- Add lentils and spices: Mix in the green or brown lentils, red lentils, turmeric, ground ginger, and cumin. Sauté for 1 to 2 minutes to toast the spices and enhance their aroma.
- Add liquids: Pour in the vegetable broth and water, stirring well to combine all ingredients evenly.
- Simmer soup: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer gently for 30 minutes, until the lentils and vegetables are tender.
- Finish with almond milk and greens: Remove the pot from heat. Stir in almond milk, fresh spinach, chopped parsley or cilantro, lemon juice, and optional red pepper flakes. Let the spinach wilt for 2 to 3 minutes.
- Adjust seasoning and serve: Taste the soup and adjust the seasoning as desired. Serve hot, garnished with additional fresh herbs or a dollop of coconut yogurt for extra creaminess.
Notes
- You can substitute turnip with potato or leave it out depending on preference.
- For a creamier texture, blend a portion of the soup before adding almond milk and greens.
- The red pepper flakes are optional; omit if you prefer a milder flavor.
- This soup stores well in the refrigerator for up to 4 days and freezes perfectly for longer storage.
- Use low-sodium vegetable broth to control salt content.
