A nourishing and hearty vegan soup featuring a blend of green and red lentils, vibrant vegetables, and warming spices like turmeric and ginger. This protein-packed dish supports digestion and liver health, making it a perfect choice for a wholesome meal.
Why You’ll Love This Recipe
- Nutrient-Dense – Packed with protein, fiber, and essential vitamins from lentils and vegetables.
- Anti-Inflammatory – Turmeric and ginger provide powerful health benefits, supporting digestion and immune function.
- Easy One-Pot Meal – Simple to make with minimal cleanup.
- Naturally Vegan and Gluten-Free – A great option for various dietary preferences.
- Customizable – Easily adapt with different vegetables or spices.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Soup Base
- 1 tablespoon 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 teaspoon sea salt
- 1 teaspoon black pepper
- 2 teaspoons dried thyme
- 1 cup green or brown lentils
- 1 cup red lentils
- 2 tablespoons ground turmeric
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 4 cups vegetable broth
- 2 cups water
Finishing Touches
- 1 cup almond milk
- 2–3 cups fresh spinach
- 1 cup fresh parsley or cilantro, chopped
- 1 tablespoon lemon juice
- ½ teaspoon red pepper flakes (optional)
Directions
Sauté the Vegetables
- In a large stockpot or Dutch oven, heat the avocado oil over medium heat.
- Add the chopped onion, celery, turnip (or potato), sweet potato, and minced garlic.
- Sauté for about 5 minutes until the vegetables begin to soften.
Add Spices and Lentils
- Stir in the sea salt, black pepper, and dried thyme; cook for an additional 2 minutes.
- Add the green or brown lentils, red lentils, ground turmeric, ground ginger, and ground cumin.
- Sauté for 1–2 minutes to lightly toast the spices.
Simmer the Soup
- Pour in the vegetable broth and water; stir to combine.
- Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 30 minutes, or until the lentils and vegetables are tender.
Incorporate Finishing Ingredients
- Remove the pot from heat.
- Stir in the almond milk, fresh spinach, chopped herbs, lemon juice, and red pepper flakes (if using).
- Allow the spinach to wilt and the soup to heat through, about 2–3 minutes.
Serve
- Taste and adjust seasoning with additional salt or pepper if needed.
- Serve hot, garnished with extra fresh herbs or a dollop of coconut yogurt if desired.
Servings and Timing
- Servings: 6 servings
- Prep Time: 15 minutes
- Cooking Time: 40 minutes
- Total Time: 55 minutes
- Calories: Approximately 338 kcal per serving
Variations
- Swap the Lentils – Use all green lentils for a firmer texture or all red lentils for a creamier consistency.
- Try Different Greens – Replace spinach with kale or Swiss chard.
- Boost the Protein – Add cooked chickpeas or tofu for extra plant-based protein.
- Make it Creamier – Use coconut milk instead of almond milk for a richer texture.
- Spice it Up – Add more red pepper flakes or a pinch of cayenne for extra heat.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezing: Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm on the stovetop over medium heat, stirring occasionally. Add a splash of water or broth if the soup thickens too much.
FAQs
How do I make this soup thicker?
If you prefer a thicker consistency, blend a portion of the soup with an immersion blender or let it simmer uncovered for a few extra minutes.
Can I use canned lentils instead of dried?
Dried lentils work best for texture, but if using canned, reduce the cooking time and use less liquid.
What can I use instead of almond milk?
You can substitute coconut milk, cashew milk, or even regular dairy milk if not vegan.
Is this soup spicy?
The red pepper flakes add mild heat, but you can leave them out if you prefer a milder flavor.
Can I make this in a slow cooker?
Yes! Add all ingredients except the almond milk, spinach, and fresh herbs. Cook on low for 6–8 hours, then stir in the remaining ingredients before serving.
Can I add more vegetables?
Absolutely! Carrots, bell peppers, or zucchini would be great additions.
What’s the best way to serve this soup?
Enjoy it on its own or pair it with a slice of crusty bread or a side salad.
How can I enhance the flavor?
A dash of smoked paprika or a spoonful of miso paste can add extra depth to the flavor.
Can I use fresh turmeric instead of ground?
Yes! Use about 1 tablespoon of freshly grated turmeric in place of the ground version.
Will the soup thicken as it sits?
Yes, lentils absorb liquid over time. Add more broth or water when reheating if needed.
Conclusion
This Detox Turmeric Lentil Soup is a nutritious, flavorful, and comforting dish perfect for any time of the year. Packed with protein, fiber, and anti-inflammatory ingredients, it’s a great choice for a healthy and satisfying meal. Plus, it’s easy to customize and store, making it ideal for meal prep. Give it a try and enjoy a warm, nourishing bowl of goodness!
Detox Turmeric Lentil Soup
- Total Time: 55 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This Detox Turmeric Lentil Soup is a hearty, protein-packed, and anti-inflammatory dish featuring green and red lentils, vibrant vegetables, and warming spices like turmeric and ginger. Naturally vegan and gluten-free, this nourishing one-pot meal supports digestion, boosts immunity, and makes for an easy, wholesome dinner.
Ingredients
Ingredients
Soup Base:
- 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
Finishing Touches:
- 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
Instructions
1. Sauté the Vegetables
- Heat avocado oil in a large stockpot over medium heat.
- Add onion, celery, turnip (or potato), sweet potato, and minced garlic.
- Sauté for 5 minutes until vegetables soften.
2. Add Spices and Lentils
- Stir in sea salt, black pepper, and dried thyme; cook for 2 minutes.
- Add green or brown lentils, red lentils, turmeric, ginger, and cumin.
- Sauté for 1–2 minutes to toast the spices.
3. Simmer the Soup
- Pour in vegetable broth and water; stir well.
- Bring to a boil, then reduce heat, cover, and simmer for 30 minutes until lentils and vegetables are tender.
4. Incorporate Finishing Ingredients
- Remove from heat.
- Stir in almond milk, spinach, fresh herbs, lemon juice, and red pepper flakes.
- Let the spinach wilt for 2–3 minutes.
5. Serve
- Taste and adjust seasoning.
- Serve hot, garnished with fresh herbs or a dollop of coconut yogurt.
Notes
- For a Thicker Soup: Blend a portion using an immersion blender.
- For Extra Creaminess: Use coconut milk instead of almond milk.
- For More Protein: Add chickpeas or tofu.
- Storage: Refrigerate for up to 5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
