Description
This Detox Turmeric Lentil Soup is a vibrant, nourishing Mediterranean-inspired recipe packed with anti-inflammatory spices like turmeric and fresh vegetables. Perfect for a healthy cleanse, this vegan and gluten-free soup combines red lentils with nutrient-rich greens and comforting spices to create a flavorful, hearty meal. It’s easy to prepare on the stovetop, making it an ideal option for a wholesome weeknight dinner.
Ingredients
Scale
Main Ingredients
- 1 cup red lentils, rinsed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1 large carrot, diced
- 2 stalks celery, diced
- 4 cups vegetable broth
- 2 cups water
- 1 can (14.5 oz) diced tomatoes
- 2 cups chopped spinach or kale
- Juice of 1 lemon
- Salt to taste
Garnish
- Fresh cilantro, chopped
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, and grated ginger, sautéing until fragrant and translucent, approximately 3-4 minutes.
- Add Spices: Stir in turmeric, cumin, coriander, black pepper, and optional cayenne pepper. Cook for 1 minute to release their aromatic flavors.
- Add Vegetables and Lentils: Incorporate the diced carrot, celery, rinsed red lentils, vegetable broth, water, and diced tomatoes into the pot.
- Simmer Soup: Bring the mixture to a boil, then reduce heat and let it simmer for 20-25 minutes or until the lentils and vegetables are tender.
- Add Greens: Stir in chopped spinach or kale and cook for an additional 2-3 minutes until wilted.
- Finish Soup: Remove the pot from heat, add the juice of one lemon, and adjust salt to taste.
- Serve: Ladle the soup into bowls and garnish with freshly chopped cilantro before serving hot.
Notes
- For a creamier texture, use an immersion blender to puree part of the soup before adding the greens.
- Kale can be substituted with spinach or you can use other seasonal greens.
- This soup keeps well refrigerated for up to 4 days and also freezes beautifully for future meals.
