Description
This detox turmeric lentil soup is a hearty yet cleansing dish made with lentils, root vegetables, and warming spices. Nourishing and flavorful, it’s packed with protein, fiber, and anti-inflammatory ingredients, making it perfect for a wholesome meal any day of the week.
Ingredients
1 tbsp avocado oil
1 cup chopped onion
1 cup chopped celery
1 cup chopped turnip or potato
2 1/2 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
1–2 tbsp turmeric
1 tsp ground ginger
1 tsp cumin
4 cups vegetable broth
2 cups water
1 cup almond milk
1 cup spinach
1 cup fresh herbs (parsley recommended)
1 tsp lemon juice
1/2 tsp red pepper flakes
Instructions
- Heat avocado oil in a large stockpot. Add onion, celery, turnip or potato, sweet potato, and garlic. Sauté for 5 minutes until softened. Season with salt, pepper, and thyme, then cook for another 2 minutes.
- Stir in lentils, turmeric, ginger, and cumin. Cook for 1–2 minutes before adding broth and water. Bring to a boil, then cover and simmer for 30 minutes.
- Remove from heat. Stir in almond milk, spinach, fresh herbs, lemon juice, and red pepper flakes until spinach wilts.
- Serve hot, garnished with extra herbs if desired.
Notes
Add carrots or parsnips for extra flavor depth.
Blend part of the soup for a creamier texture.
Use coconut milk instead of almond milk for richness.
Adjust heat by adding more red pepper flakes or cayenne.
Freeze leftovers up to 3 months for easy meal prep.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup, Main Dish
- Method: Stovetop
- Cuisine: International
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 6g
- Sodium: 620mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 13g
- Protein: 13g
- Cholesterol: 0mg
