Description
This Detox Turmeric Lentil Soup is a vibrant, nutrient-packed vegan soup perfect for cleansing and nourishing your body. It combines red lentils, fresh vegetables, and anti-inflammatory spices like turmeric and ginger, creating a comforting and flavorful dish that supports detoxification and wellness.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 tablespoon fresh ginger, grated
- 2 cups chopped kale
Spices and Seasonings
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice
Other Ingredients
- 1 tablespoon olive oil
- 1 cup red lentils, rinsed
- 6 cups vegetable broth
- 1 can diced tomatoes, drained
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and celery. Sauté for 5 minutes until the vegetables are softened and fragrant.
- Add Aromatics: Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant, being careful not to burn the garlic.
- Incorporate Spices: Add ground turmeric, cumin, and smoked paprika to the pot. Stir well, coating the vegetables evenly with the spices for a rich, aromatic base.
- Add Liquids and Lentils: Pour in the vegetable broth and drained diced tomatoes. Then add the rinsed red lentils. Bring the mixture to a boil over high heat.
- Simmer the Soup: Once boiling, reduce the heat to low and let the soup simmer for 20 minutes, or until the lentils are tender and breaking down.
- Add Kale: Stir in the chopped kale and cook for an additional 5 minutes until the kale is wilted and tender.
- Season and Finish: Add lemon juice, salt, and black pepper to taste. Stir well to combine all flavors before serving hot.
Notes
- For a creamier texture, blend half of the soup before adding the kale.
- Adding coconut milk can give the soup extra richness and a silkier consistency.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This soup freezes well for up to 3 months—thaw overnight and reheat gently.
