Description
A nourishing and vibrant Detox Turmeric Lentil Soup packed with antioxidant-rich turmeric and a medley of vegetables and lentils. This comforting, plant-based soup is easy to prepare and perfect for a healthy, detoxifying meal that supports digestion and immune function.
Ingredients
Scale
Vegetables & 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 & 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 & Liquids
- 1 cup green or brown lentils
- 1 cup red lentils
- 4 cups vegetable broth
- 2 cups water
- 1 cup almond milk
Fresh Finish
- 2–3 cups fresh spinach
- 1 cup fresh parsley or cilantro, chopped
- 1 tbsp lemon juice
Instructions
- Heat oil: Heat 1 tablespoon avocado oil in a large stockpot over medium heat to prepare for sautéing the vegetables and aromatics.
- Sauté vegetables: Add chopped onion, celery, turnip (or potato), sweet potato, and minced garlic to the pot. Sauté for 5 minutes until the vegetables soften and become fragrant.
- Add seasonings: Stir in salt, black pepper, and dried thyme, cooking for an additional 2 minutes to deepen the flavors.
- Incorporate lentils and spices: Add green or brown lentils, red lentils, turmeric, ginger, and cumin to the pot. Sauté for 1–2 minutes to toast the spices, releasing their aromas.
- Add broth and water: Pour in the vegetable broth and water. Stir well to combine all ingredients evenly.
- Simmer soup: Bring the soup to a boil, then reduce heat to low. Cover and simmer 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.
- Wilt spinach: Let the soup sit for 2–3 minutes to allow the spinach to wilt gently, blending all flavors.
- Adjust seasoning: Taste the soup and adjust salt, pepper, or lemon juice if needed.
- Serve: Serve hot, garnished with extra fresh herbs or a dollop of coconut yogurt if desired.
Notes
- For a creamier texture, blend part of the soup before adding almond milk and greens.
- Red pepper flakes add a subtle heat; omit if you prefer a milder soup.
- Swap almond milk for coconut milk for a richer flavor.
- This soup freezes well; reheat gently on the stovetop.
- Use fresh turmeric root if available for a more vibrant flavor.
