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
