Detox Turmeric Lentil Soup Recipe

I crafted my favorite Detox Turmeric Lentil Soup by softly sautéing a chopped yellow onion with extra virgin olive oil, then adding diced carrots, celery, and fragrant garlic. The blend of ginger, turmeric, cumin, and vibrant diced tomatoes layered with red lentils and fresh spinach makes this dish irresistibly nourishing.

I’ve been experimenting with my latest creation called Detox Turmeric Lentil Soup and I have to say, it’s a game changer for anyone looking to support their liver and gut health. I started by heating up 1 tablespoon of extra virgin olive oil in my pot, then added a chopped medium yellow onion along with diced carrots and celery for that crunch and depth of flavor.

I tossed in 3 minced garlic cloves, 1 tablespoon of freshly grated ginger and 1 teaspoon turmeric powder which really brings that anti inflammation kick. A sprinkle of ground cumin and a dash of black pepper give it a little extra warmth while the red lentils and vegetable broth form the heart of this detox-friendly soup.

I finished it off with a can of diced tomatoes, a hearty handful of fresh spinach and a generous squeeze of lemon juice. This soup is perfect if you’re into whole food recipes that gently support liver detox and overall wellness.

Enjoy!

Why I Like this Recipe

I like this recipe because the blend of spices like ginger, turmeric and cumin give it a warm, comforting flavor that makes me feel cozy when I eat it. I also like how easy it is to put together even if I’m not the best cook; the steps are really straightforward so I don’t get too stressed out while making it. Another reason is that it’s super healthy and detoxing which makes me feel like I’m doing something good for my digestion and liver. Plus, the mix of veggies and red lentils means I get plenty of protein and vitamins, and that tangy lemon juice at the end just gives it that extra kick that I seriously enjoy.

Ingredients

• Extra virgin olive oil gives healthy fat and yummy flavor boost for better spice absorption.
• Yellow onion adds a natural sweetness and fiber, deepening the soup taste real good.
• Turmeric powder is a detox hero, offering anti-inflammatory properties and a warm, earthy zing.
• Red lentils are rich in protein and fiber, making the soup hearty and satisfying.
• Fresh spinach brings vitamins, minerals, and brightness that keeps each spoonful refreshing.
• Lemon juice adds a sour punch that lifts the overall flavor and gives a vitamin C kick.
• Ginger gives a spicy zing that aids digestion and adds another layer of flavor.

Ingredient Quantities

• 1 tablespoon extra virgin olive oil
• 1 medium yellow onion, chopped
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon turmeric powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 1 cup red lentils, rinsed well
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 2 cups fresh spinach, roughly chopped
• Juice of 1 lemon
• Salt to taste

How to Make this

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion, diced carrots, and celery, and cook for about 5 minutes until they start to soften.

2. Stir in the minced garlic, grated ginger, turmeric powder, cumin, and black pepper. Let it cook for about 1 minute so the spices release their flavors.

3. Add the red lentils and mix them in well with the veggies and spices so they get coated.

4. Pour in the vegetable broth and add the can of diced tomatoes (with all the juice). Stir everything together.

5. Bring the soup to a simmer, then cover and let it cook for about 20 minutes until the lentils are soft. Make sure to stir every now and then so it doesn’t stick.

6. Once the lentils are cooked, add the chopped spinach and stir it in until it wilts, about 2 minutes.

7. Squeeze in the lemon juice and add salt to taste. Give it a good stir to mix all the flavors.

8. Taste the soup and adjust the seasonings if needed, adding a bit more salt or lemon juice if it seems right.

9. Turn off the heat, let the soup sit for a couple minutes so the flavors can blend better.

10. Serve hot in bowls and enjoy your detox, healthy meal!

Equipment Needed

1. Large pot for cooking the soup
2. Cutting board for chopping the veggies
3. Sharp knife to dice the onion, carrot, and celery
4. Measuring cups and spoons for the olive oil, spices, and broth
5. Wooden spoon for stirring the ingredients
6. Grater for the fresh ginger
7. Can opener to open the diced tomatoes
8. Citrus juicer or fork to squeeze the lemon juice
9. Colander to rinse the red lentils well

FAQ

Detox Turmeric Lentil Soup Recipe Substitutions and Variations

• If you dont have extra virgin olive oil, you can swap it with avocado oil or even grapeseed oil.
• If yellow onion is not available, red onions or shallots are good alternatives.
• For red lentils, you could try green lentils or split peas, though the texture might be a little different.
• If you’re out of vegetable broth, chicken broth or diluted bouillon can work.
• Instead of spinach, you can use kale or Swiss chard, but add them near the end so they dont overcook.

Pro Tips

1. When you’re cooking the garlic and ginger, dont rush it. Let em simmer just enough so they release all those tasty flavors but be careful not to burn them – burnt garlic can mess up the whole vibe of the soup.

2. Stir the veggies and spices gently but enough so the lentils get really coated. This helps bring out the full flavor of the dish and stops the lentils from sticking to the bottom of the pot.

3. Once the soup is done, let it sit covered for a couple of minutes. It might seem like its ready to eat but resting it a bit helps blend the flavors better.

4. Taste as you go, especially after you add the lemon juice. Sometimes a little more salt or lemon juice can really change things, so adjust it until it suits your taste.