Description
This Detox Turmeric Lentil Soup is a comforting and nutritious dish packed with anti-inflammatory turmeric, hearty lentils, and an array of fresh vegetables. Perfect for cleansing and nourishing the body, this soup combines earthy spices and creamy almond milk to deliver rich flavors in a wholesome, vegan-friendly format.
Ingredients
Scale
Vegetables
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped turnip or potato
- 2½ cups chopped sweet potato
- 2 cloves garlic, minced
- 2–3 cups fresh spinach
- 1 cup fresh parsley or cilantro, chopped
Spices and 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)
- 1 tbsp lemon juice
Proteins and Liquids
- 1 cup green or brown lentils
- 1 cup red lentils
- 4 cups vegetable broth
- 2 cups water
- 1 cup almond milk
Oils
- 1 tbsp avocado oil
Instructions
- Heat the oil: Heat avocado oil in a large stockpot over medium heat to prepare for sautéing the vegetables.
- Add vegetables: Add chopped onion, celery, turnip or potato, sweet potato, and minced garlic to the hot oil.
- Sauté vegetables: Cook for about 5 minutes, stirring occasionally, until the vegetables soften and release their aromas.
- Add seasonings: Stir in sea salt, black pepper, and dried thyme, cooking for another 2 minutes to bring out their flavors.
- Add lentils and spices: Add both green or brown lentils and red lentils, as well as ground turmeric, ground ginger, and ground cumin to the pot.
- Toast spices: Sauté the lentils and spices for 1–2 minutes, ensuring the spices release their full flavor.
- Add liquids: Pour in the vegetable broth and water, stirring everything well to combine.
- Simmer: Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30 minutes until lentils and vegetables are tender.
- Remove from heat: Once the lentils and veggies are tender, take the pot off the stove.
- Add finishing ingredients: Stir in almond milk, fresh spinach, chopped parsley or cilantro, lemon juice, and optional red pepper flakes.
- Wilt spinach: Let the spinach wilt in the warm soup for 2–3 minutes to incorporate its freshness into the dish.
- Adjust seasoning: Taste the soup and add more salt, pepper, or lemon juice if needed to balance flavors.
- Serve: Ladle soup into bowls and garnish with extra fresh herbs or a dollop of coconut yogurt for added richness.
Notes
- You can substitute turnip with potato based on availability.
- Use green or brown lentils for texture contrast with red lentils.
- The soup can be stored in the refrigerator for up to 4 days.
- For a richer texture, blend part of the soup before adding spinach and almond milk.
- Add red pepper flakes according to your heat preference or omit for a milder version.
- This soup freezes well, making it a great make-ahead meal.
