Description

This vibrant and flavorful Detox Turmeric Lentil Soup is a nourishing dish designed to support digestion, detoxification, and overall wellness, combining wholesome ingredients like turmeric, ginger, and lentils.

Ingredients

1 tbsp Avocado oil

1 Onion, diced

2 Celery stalks, chopped

1 Turnip or potato, peeled and diced

1 Sweet potato, peeled and diced

4 Garlic cloves, minced

1 tsp Sea salt (or regular salt)

1/2 tsp Black pepper

1 tsp Dried thyme

1 cup Green or brown lentils

1/2 cup Red lentils

1 tsp Turmeric

1 tsp Ginger

1 tsp Cumin

4 cups Vegetable broth

2 cups Water

1/2 cup Almond milk

3 cups Spinach

Fresh herbs (parsley or cilantro), for garnish

1 tbsp Lemon juice

1/2 tsp Red pepper flakes

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Instructions

Heat the avocado oil in a large stockpot or Dutch oven. Stir in the onions, celery, turnip or potato, and garlic. Cook for about 5 minutes, or until the vegetables soften slightly.
Season with sea salt, black pepper, and dried thyme. Cook for an additional 2 minutes to release the flavors.
Add both green or brown lentils, red lentils, turmeric, ginger, and cumin. Sauté for 1-2 minutes.
Pour in the vegetable broth and water. Bring the soup to a boil, then reduce the heat, cover, and simmer for 30 minutes.
Once the soup is ready, remove it from the heat. Stir in almond milk, spinach, fresh herbs, lemon juice, and red pepper flakes. Let the spinach wilt before serving.

Notes

Feel free to swap or add other root vegetables like carrots or parsnips for variety.
For a richer flavor, use homemade vegetable broth or swap for chicken broth if preferred.
Adjust the amount of red pepper flakes for more or less heat.
The soup is naturally vegan, but you can replace almond milk with any plant-based milk of your choice.
Roasting the vegetables beforehand will add a caramelized, savory note to the soup.
Fresh ginger can be used in place of dried ginger (about 1-inch piece, peeled and grated).
Store any leftover soup in an airtight container in the fridge for up to 4-5 days. It can also be frozen for up to 3 months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Vegetarian

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 220
Sugar: 6g
Sodium: 600mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 12g
Protein: 12g
Cholesterol: 0mg