Description
This Detox Turmeric Lentil Soup is a nourishing and flavorful plant-based recipe packed with antioxidant-rich turmeric, hearty lentils, and a blend of fresh vegetables and warming spices. Perfect for a detoxifying meal, this soup combines vibrant spices and wholesome ingredients to support digestion and overall wellness. Ready in under an hour, it’s an easy one-pot meal that’s both comforting and nutritious.
Ingredients
Scale
Main Ingredients
- 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
- 1 tsp sea salt
- 1 tsp black pepper
- 2 tsp dried thyme
- 1 cup green or brown lentils
- 1 cup red lentils
- 2 tbsp ground turmeric
- 1 tsp ground ginger
- 1 tsp ground cumin
- 4 cups vegetable broth
- 2 cups water
- 1 cup almond milk
- 2–3 cups fresh spinach
- 1 cup fresh parsley or cilantro, chopped
- 1 tbsp lemon juice
- ½ tsp red pepper flakes (optional)
Instructions
- Heat the oil: Heat avocado oil in a large stockpot over medium heat to prepare the base for sautéing the vegetables.
- Sauté vegetables: Add chopped onion, celery, turnip or potato, sweet potato, and minced garlic to the pot. Cook and stir for 5 minutes until the vegetables soften, releasing their flavors.
- Add seasonings: Stir in sea salt, black pepper, and dried thyme and continue cooking for 2 more minutes to allow the spices to meld with the vegetables.
- Add lentils and spices: Mix in green or brown lentils, red lentils, turmeric, ground ginger, and cumin. Sauté everything together for 1 to 2 minutes to toast the spices and enhance their aroma.
- Add liquids and simmer: Pour in vegetable broth and water, stirring well to combine. Bring the mixture to a boil, then reduce heat to low. Cover the pot and simmer for 30 minutes or until the lentils and vegetables are tender.
- Finish with fresh ingredients: Remove the pot from heat and stir in almond milk, fresh spinach, chopped parsley or cilantro, lemon juice, and red pepper flakes if using. Let the spinach wilt for 2 to 3 minutes.
- Adjust seasoning and serve: Taste the soup, adjust salt or spices as needed, and serve hot. Garnish with extra fresh herbs or a dollop of coconut yogurt if desired for added creaminess and flavor.
Notes
- You can substitute turnip with potato if preferred for a milder flavor.
- For a creamier texture, blend a portion of the soup before adding almond milk and greens.
- Adjust the amount of red pepper flakes according to your preferred spice level or omit for a milder soup.
- This soup stores well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months.
- Use fresh herbs for the best flavor impact but dried can be used in a pinch.
