Detox Turmeric Lentil Soup

Why You’ll Love This Recipe

I like this recipe because it’s filling without being heavy, and it’s loaded with wholesome ingredients that make me feel good. The turmeric, ginger, and cumin add warmth and depth, while the sweet potatoes give it a natural sweetness. The lentils provide plenty of protein and fiber, making this soup a complete meal on its own. I also enjoy how versatile it is—I can swap vegetables depending on what I have, and it always turns out delicious.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 tablespoon avocado oil
1 cup chopped onion
1 cup chopped celery
1 cup chopped turnip or potato
2 1/2 cups chopped sweet potato
2 minced garlic cloves
1 teaspoon sea salt
1 teaspoon black pepper
2 teaspoons dried thyme
1 cup green or brown lentils
1 cup red lentils
1 – 2 tablespoons turmeric (I like 2)
1 teaspoon ginger
1 teaspoon cumin
4 cups vegetable broth
2 cups water
1 cup almond milk
1 cup spinach
1 cup fresh herbs (I like parsley)
1 teaspoon lemon juice
1/2 teaspoon red pepper flakes

Directions

Step 1: Heat avocado oil in a large stockpot or Dutch oven. Add onion, celery, turnip or potato, sweet potato, and garlic. Sauté for about 5 minutes until softened. Season with salt, pepper, and thyme, then cook for another 2 minutes.

Step 2: Stir in lentils, turmeric, ginger, and cumin. Cook for 1–2 minutes before adding vegetable broth and water. Bring to a boil, then cover and reduce heat to simmer for 30 minutes.

Step 3: Remove from heat. Stir in almond milk, spinach, herbs, lemon juice, and red pepper flakes until the spinach wilts.

Step 4: Serve hot with a sprinkle of extra herbs if desired.

Servings and Timing

This recipe makes 6 servings.
Preparation time: 10 minutes
Cooking time: 40 minutes
Total time: 50 minutes

Variations

Sometimes I add carrots or parsnips along with the sweet potato for extra depth. When I want a creamier version, I blend half the soup with an immersion blender before adding the spinach. For more heat, I add extra red pepper flakes or a pinch of cayenne. I’ve also tried using coconut milk instead of almond milk, which gives the soup a richer flavor.

Storage/Reheating

I store leftovers in an airtight container in the fridge for 4–5 days. It reheats well on the stovetop or in the microwave. For longer storage, I freeze it for up to 3 months. I like to thaw it overnight in the fridge before reheating so the texture stays smooth.

FAQs

Can I use only one type of lentil?

Yes, I’ve made this with just green lentils or just red lentils, but I like using both for texture and flavor.

Do I need to soak the lentils first?

No, I don’t soak them—just rinse before cooking and they soften as the soup simmers.

Can I use coconut milk instead of almond milk?

Yes, coconut milk gives the soup a creamier, slightly sweeter taste.

How spicy is this soup?

It’s mild, but I can adjust by adding more red pepper flakes if I want more heat.

Can I make this soup in advance?

Yes, I often make it a day ahead since the flavors deepen overnight.

Can I freeze this soup?

Yes, it freezes well for up to 3 months in a sealed container.

What herbs work best in this recipe?

I usually use parsley, but cilantro or dill also taste great.

Can I make this oil-free?

Yes, I skip the oil and sauté the vegetables in a splash of broth instead.

Can I add more protein?

Yes, I sometimes add cooked quinoa or chickpeas for extra protein.

How do I make the soup thicker?

I blend part of the soup with an immersion blender to thicken it while keeping some texture.

Conclusion

This detox turmeric lentil soup is one of those recipes I turn to when I want a meal that’s both nourishing and satisfying. The mix of lentils, vegetables, and warming spices makes it hearty while still supporting a light, clean feeling. I love how easy it is to prepare, and it always leaves me with plenty of leftovers to enjoy throughout the week. Whether I make it for a quick weeknight dinner or to reset after a busy weekend, it always hits the spot.