Description
This Detox Turmeric Lentil Soup is a nourishing vegan soup made with lentils, vegetables, and warming spices that support digestion and everyday wellness.
Ingredients
Scale
- 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 garlic cloves, minced
- 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
- 1 teaspoon ground ginger
- 1 teaspoon cumin
- 4 cups vegetable broth
- 2 cups water
- 1 cup almond milk
- 1 cup spinach
- 1 cup fresh herbs (parsley)
- 1 teaspoon lemon juice
- 1/2 teaspoon red pepper flakes
Instructions
- Heat the avocado oil in a large stockpot or Dutch oven over medium heat
- Add onion, celery, turnip or potato, sweet potato, and garlic and sauté for about 5 minutes
- Season with salt, pepper, and thyme and cook 2 more minutes
- Add lentils, turmeric, ginger, and cumin and sauté 1 to 2 minutes
- Add vegetable broth and water and bring to a boil
- Cover and reduce heat to a simmer for 30 minutes
- Remove from heat and stir in almond milk, spinach, herbs, lemon juice, and red pepper flakes
- Serve immediately
Notes
- Store leftovers in an airtight container in the refrigerator for 4 to 5 days
- Freeze for up to 3 months and reheat on the stovetop or in the microwave
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 338
- Sugar: 6g
- Sodium: 444mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 11g
- Protein: 18g
- Cholesterol: 0mg