I made a Lentil Turmeric Soup that uses pantry turmeric to combine lentils, vegetables and plant protein into a simple vegan dish that supports digestion and liver health.

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I love recipes that feel simple but do big things for your body, and this Detox Turmeric Lentil Soup is one of those. I stir in turmeric and red lentils and let the pot work its magic making a bowl that’s bright and surprisingly satisfying.

It’s not overly rich, yet it still fills you up, and sometimes I swear it clears my head after a long day. Call it Lentil Turmeric Soup if you want a label but really it’s a little reset in a bowl that nudges digestion back on track.

Try it when you need a fresh start.

Ingredients

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Red lentils: protein rich, lots of fiber, make soup hearty and filling.
Turmeric: anti inflammatory spice, earthy, gives color and gentle warmth.
Garlic: antibacterial, boosts flavor and immune support, a bit sharp raw.
Ginger: warming, aids digestion and nausea, adds bright zing to broth.
Greens: leafy kale or spinach pack fiber plus vitamins A C K, theyre earthy.
Lemon: bright acid, brings sour balance and helps iron absorption, fresh finish.
Carrots: natural sweetness, beta carotene for eyes, adds texture and color.
Olive oil: healthy fats, helps absorb fat soluble nutrients, smooth mouthfeel.

Ingredient Quantities

1 tbsp olive oil (or coconut oil)

1 medium onion, chopped

3 garlic cloves, minced

1 tbsp fresh ginger, grated

1 1/2 tsp ground turmeric

1 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp ground black pepper

1 cup red lentils rinsed

2 medium carrots, diced

2 celery stalks diced

1 can (14 oz) diced tomatoes, undrained

6 cups vegetable broth low sodium

3 cups chopped kale or spinach

Juice of 1 lemon (about 2 tbsp)

1 tsp sea salt or to taste

1 bay leaf (optional)

1/4 cup fresh cilantro chopped (optional)

How to Make this

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1. Heat 1 tablespoon olive oil or coconut oil in a large pot over medium heat, then add the chopped onion and cook until soft and translucent, about 5 minutes; the fat helps the turmeric absorb so dont skip it.

2. Add the minced garlic and grated ginger, stir and cook 30 to 45 seconds until fragrant but not browned.

3. Sprinkle in 1 1/2 teaspoons turmeric, 1 teaspoon cumin, 1/2 teaspoon coriander and 1/2 teaspoon black pepper, stir and toast the spices 20 to 30 seconds to wake them up.

4. Add the rinsed red lentils, diced carrots and diced celery, stir so everything gets coated with the spices.

5. Pour in the can of diced tomatoes with their juices and 6 cups vegetable broth, drop in the bay leaf if using, then bring the pot to a gentle boil.

6. Reduce heat and simmer uncovered until lentils and veggies are tender, about 20 to 25 minutes, skimming any foam off the top as needed.

7. Remove the bay leaf. For a creamier texture, mash a cup of the lentils against the side of the pot or pulse briefly with an immersion blender, adding more broth if it gets too thick.

8. Stir in the chopped kale or spinach and the juice of 1 lemon, cook just until the greens wilt, 2 to 4 minutes.

9. Season with 1 teaspoon sea salt or to taste, adjust pepper, turn off the heat and let the soup rest a few minutes so flavors settle, then ladle into bowls and top with chopped cilantro if you like.

Equipment Needed

1. Large pot (6 to 8 quart) for simmering the soup
2. Chef’s knife for chopping veggies
3. Cutting board
4. Wooden spoon or silicone spatula to stir, dont skip it
5. Measuring spoons plus a 1 cup measuring cup
6. Colander or fine mesh sieve for rinsing the lentils
7. Immersion blender or potato masher to make it creamier (optional)
8. Ladle and bowls for serving

FAQ

Q: How long does this soup take to make? A: About 35 to 40 minutes total. Sauté the onion, garlic and spices for 5 to 7 minutes, then add lentils, veggies and broth and simmer 20 to 25 minutes until lentils are soft. Add the greens and lemon at the end and cook just until wilted.

Q: Can I use other types of lentils like green or brown? A: Yes but green or brown lentils hold their shape and need longer cooking, about 25 to 30 minutes on the stove. If you use them the soup will be chunkier, not as silky as with red lentils.

Q: Can I make this in an Instant Pot or pressure cooker? A: Totally. Use the sauté function for the aromatics first, then add everything. Cook on high pressure for 8 minutes and do a 10 minute natural release, then quick release the rest. Add the greens and lemon after releasing pressure.

Q: How do I make the soup creamier? A: Use an immersion blender and puree part or all of the soup until you like the texture. Or stir in a splash of coconut milk or blended soaked cashews for richness.

Q: How should I store and reheat leftovers? A: Fridge for 4 to 5 days in an airtight container, or freeze up to 3 months. Thaw overnight in the fridge, then gently reheat on the stove, adding a little water or broth if it got too thick.

Q: Is the turmeric doing anything useful and do I need the black pepper? A: Yes, turmeric contains curcumin which is anti inflammatory, but your body absorbs it better with a little fat and black pepper. The oil and the black pepper in the recipe help you get more benefit, so try not to skip them.

Detox Turmeric Lentil Soup (Easy Detox Vegetable Soup Recipe!) Substitutions and Variations

Olive oil or coconut oil: swap with avocado oil or ghee. Avocado oil has similar smoke point and neutral flavor, ghee gives a richer taste if youre not vegan.
Red lentils: use split yellow peas for the same creamy texture, or brown lentils if you want the lentils to hold their shape but expect about 15 to 20 minutes extra cooking and a bit more broth.
Chopped kale or spinach: sub in Swiss chard, collard greens, or frozen spinach. Chard and collards need a couple minutes more to soften, frozen is great if youre in a rush.
Juice of 1 lemon: replace with 1 to 2 tablespoons apple cider vinegar or the juice of 1 lime. Vinegar brightens the soup like lemon, lime gives a slightly different tang.

Pro Tips

– Bloom the spices in the hot oil for just a few seconds so they wake up, but dont let them burn or the soup will taste bitter. A little fat (olive or coconut) makes turmeric and cumin spread flavor better, so don’t skip that step.

– Control the texture by mashing about a cup of the lentils or pulsing briefly with a blender, but leave some whole ones for bite. If it gets too thick, thin with hot broth or water, not cold liquid, so you dont shock the soup.

– Add the greens and lemon at the very end so they stay bright and fresh, and strip thick kale stems out first so you dont get stringy bits. If you use spinach, add less time, kale needs a minute or two more to soften.

– Season in stages, taste as you go, and remember lentils absorb salt while they cook so you may need to add more at the end. Make extra, it freezes great, and when reheating thin with a splash of broth and a squeeze of lemon to revive the flavors.