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January 9, 2018

by Alyssa Rimmer

Detox Turmeric Lentil Soup

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This Detox Turmeric Lentil Soup is a simple, healthy and hearty meal that's great for digestion and the liver. Easy to make, packed with protein and delicious!

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The past few days have been the coldest we've had all winter which has meant lots of soup, lots of hot chocolate, lots of snuggles and hours of The Office.

While I'd certainly rather it be warm and sunny, I kind of like these frigid days because it gives me an excuse to test out new recipes. This weekend I made a batch of life-changing Peanut Butter granola, some of the fluffiest pancakes I've ever tasted, some insanely delicious grain-free pizza and this…

Detox Turmeric Lentil Soup!

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I do feel like the term “detox” has a bad connotation in the health world, but we're calling this a detox-friendly soup because it's packed with ingredients that support your body's natural detoxification system.

You see, our bodies are pretty darn amazing (if you didn't already know). We have systems inside of us that naturally flush out unwanted junk that we're consuming. Our body knows what it's doing, but that doesn't mean we can't help it do its job even better, right?

So that's what we're doing with this Detox Turmeric Lentil Soup. We're supporting our body with wholesome, nutrient-dense food that will make us feel amazing!

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Let's take a peek at what we have inside this glorious golden soup:

1. Lentils: not only are they super high in protein (11g per serving), but they're also high in fiber which is important for our digestive system. Our digestive system is responsible for absorbing the good nutrients in our food and getting rid of the unwanted waste, so when we eat food (like lentils), we're helping our digestive system doing its job more effectively. PS: check out this post for 10 reasons why lentils are amazing!

2. Turmeric: the active component in turmeric that is so great for detox (and gives it that amazing golden color) is curcumin. Curcumin has been shown to not only help reduce inflammation, but also support, and even enhance, the production of bile in the gallbladder. Bile not only helps the liver flush out toxins, but it also rejuvenates liver cells!

3. Sweet Potato: one of the things we love about sweet potatoes, aside from their flavor, is how high they are in fiber! Again that supports our digestive system, but fiber is also key for the liver. One more reason to love sweet potatoes? They're also high in antioxidants which helps to liver do its thang!

4. Garlic: these little cloves of goodness aren't just there to flavor our food! Garlic has also been shown to have healing properties including supporting a healthy immune system. But in terms of detox, garlic is super high in Vitamin C and antioxidants, both of which help support the liver and kidneys as they are working to flush toxins from our bodies!

And these are just a few of the amazing ingredients in this turmeric lentil soup!

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I can't wait for you to try this soup! Not only is it cozy and hearty, but it's also super high in protein and fiber, and has a gorgeous yellow color. It's a show stopper if you ask me!

It's also perfect for a crowd (football season anyone!?), but can definitely be used for a healthy meal prep option for lunch or dinner. This soup freezes well, lasts in the fridge for at least 4 – 5 days and tastes amazing with a dollop of coconut yogurt on top!

Not to mention it's…gluten-free, dairy-free and vegan!

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So whether you're craving something warm and hearty, or you feel like you want to give your system a little break, this golden turmeric lentil soup checks all those boxes and more!

It's quickly becoming one of our favorites and after your first batch, I'm sure you'll feel the same way ????

If you end up making this recipe, make sure to share a photo with me on Instagram ❤️ you can tag @simplyquinoa or use #simplyquinoa!

How to make the Detox Turmeric Lentil Soup

 

More Delicious Soup Recipes:

Detox Turmeric Lentil Soup

This Detox Turmeric Lentil Soup is a simple, healthy and hearty meal that's great for digestion and the liver. Easy to make, packed with protein and delicious!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Calories 338kcal
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3.75 from 445 votes

Ingredients

  • 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 minced garlic cloves
  • 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 I like 2
  • 1 teaspoon ginger
  • 1 teaspoon cumin
  • 4 cups vegetable broth
  • 2 cups water
  • 1 cup almond milk
  • 1 cup spinach
  • 1 cup fresh herbs I like parsley
  • 1 teaspoon lemon juice
  • 1/2 teaspoon red pepper flakes

Instructions

  • Heat the oil in a large stockpot or dutch oven. Add onions, celery, turnip, potato and garlic and saute for about 5 minutes until everything softens slightly. Season with salt, pepper and thyme and cook about 2 minutes.
  • Add lentils, turmeric, ginger and cumin and saute 1 - 2 minutes, then add the broth and water. Bring the soup to a boil, cover and reduce to simmer for 30 minutes.
  • Remove from heat and stir in almond milk, spinach, herbs, lemon and pepper flakes until spinach has wilted. Serve immediately!

Video

Nutrition

Calories: 338kcal | Carbohydrates: 60g | Protein: 18g | Fat: 4g | Saturated Fat: 1g | Sodium: 444mg | Fiber: 11g | Sugar: 6g

 

 

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About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

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161 comments
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  1. This is delicious. I tasted it for seasoning when I was done and felt it needed a little bit of salt. I swirled a pink himalayan salt cube through for 30 seconds and it was perfection!

  2. I see in the video that you used 1-2 tbsp ground turmeric, so if I use fresh turmeric I should triple that amount (I believe fresh is usually 3 times the amount of dried). Is that correct? Thanks

  3. This was a hit in my household! Can you tell me however, what is the serving size (1/2 cup, 1 cup)? It seems like the recipe should feed more than people, even if the serving size is 1 cup. Thank you!

  4. I was skeptical of this soup but I’m trying to be vegan so I gave it a shot and WOW! I used couscous instead of brown lentils and it is amazing! The flavor is delicious. I’m sending this to my friends to try too!

  5. Hi there! Is it possible to use canned lentils in this recipe, or will the result not be the same?
    Thanks in advance!

  6. Hi is there any way I can avoid putting any milk in the soup at all. Else can I substitute with yogurt if required

  7. Is there a way on your side to screen the ads? The toenail fungus ad that kept on coming up was definitely not appetizing while trying to make dinner!

  8. Thanks Alyssa for such a yummy recipe! I made this tonight and followed every step and it turned out great!! I ended up having a little bit more. Being in college I’m always looking for ways to prep meals for the week. This one will definitely be added to my list. You’re awesome!

  9. Love this recipe but cannot make it due to measurements being in “cups”. One website lists a cup of celery as 106g another states 225g. Big difference so I’ve no idea what quantities to use. Such a shame as this looks amazing!

  10. Made this for dinner and was so surprised that my husband loved it.It was delicious and we have it with wraps to deep it in.I used curry leaves instead of tarragon and will definitely make it again.Thanks so much for sharing this yummy dish.

  11. thank you for this I am always looking for healthy soup recipes for winter how about some summer cold soups low carbs veggies

  12. Hi Canyou advise if your detox turmeric lentil soup would be the best one for my arthritis& osteo spinal stenosis pain please?,

    • I’m not a medical professional, so I can’t tell you if this will help with pain. I’m sorry!

  13. Hi I lamost never comment on the recipes I try – But this one was that good..I made it with just half the lentils so was more soup – Omg it was amazing. Thank you for this recipe – definitely will make again. Plus I felt really great after eating – A winner

  14. I just made this for lunch and it is unbelievably good! I used 1/2 cilantro and 1/2 parsley for the fresh herbs. Will definitely make again!

  15. Detox Tumeric Lentil Soup. I watched your video for the recipe and you used three ingredients in the video that are not in your ingredient list—crushed red pepper, lemon juice, and coconut yogurt. I get the yogurt I s robably a spoonful, for each bowl, but how much crushed red pepper and lemon juice?

  16. I made the detox tumeric soup tonight and used coconut milk instead of almond and cilantro for the herbs and it was delicious. My husband loved it too. I also made the zucchini fritters and loved those also. There are so many of your recipes I can’t wait to try. I’m not vegetarian but with these choices I know I could go more plant based diet. Thank you for your creative recipes

    • So I went shopping for all ingredients today to make this… Unfortunately no brown or green lentils… So gonna try adding barley instead as I don’t wanna overdo the red lentil ratio… Also couldn’t find turnips so gonna use swede.. Wish me luck, and any advice with trh alternatives are welcome ????

  17. I am so sorry, but this turned out so horribly for me I had to throw the entire batch away :(. I followed directions exactly, although I admit I didn’t have red lentils. Could that have been it? It had a horrible bitter taste, so I googled how to correct that in soups and google suggested a little sugar. I let it simmer a bit, then it had both a sweet AND bitter taste to it, lol! So I googled how to tame the sweet taste and the suggestion was lemon juice or apple cider. So I tried that! Simmered. Still pretty bad so I tried adding green chilies and red pepper flakes and more simmering! I’m sure all my attempts to fix things made it all worse, but this is one of the very few times I have had to throw away an entire pot of food, and I’ve been cooking a long time! I believe my turmeric is fairly fresh as I often use it to make golden milk. Any ideas of what it could be? I really, really wanted to like this and even sent the recipe to my sisters (had to retract it, tho, until I can figure out what the problem is!)

    • Oh no! I haven’t heard that at all, so honestly, I’m not entirely sure 🙁 Maybe there was too much turmeric? Or perhaps your lentils were bad? Honestly, there’s nothing in this recipe that should be bitter. If anything, I’d say it would air on the sweet side because of the sweet potato. Maybe test out cooking your brown lentils on their own and see how they taste? And definitely, the red lentils will help next time!

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