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Detox Turmeric Lentil Soup

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

Let’s get this out of the way: the word “detox” is controversial in the health world, and I’m not going to claim that this detox soup will purge your body of toxins and have you feeling like a brand new person after a single bowl. Instead, consider this a detox-friendly soup—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. There aren’t magical foods that “detox” our bodies, but you can support your liver and digestive system by eating the wholesome, nutrient-dense foods they need to do their job.

Enter: Detox Turmeric Lentil Soup.

Just like my Easy Red Lentil Soup and Creamy Sweet Potato & Red Lentil Curry, this Turmeric Lentil Detox Soup is packed with flavor, protein, and fiber, but it's also made with some key ingredients to support your digestive system and liver health.

Overhead view of detox turmeric lentil soup in bowls

What Are the Health Benefits of Turmeric?

Curcumin is the active component in turmeric, and not only does it give turmeric its rich golden color, it’s also responsible for its detox powers. Curcumin has been shown to not only help reduce inflammation, but also support, and even enhance, the production of bile in the gallbladder. Bile helps the liver flush out toxins, and it also rejuvenates liver cells!

Overhead view of detox turmeric lentil soup ingredients

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

  • Avocado oil
  • Onion
  • Celery
  • Turnip or potato
  • Sweet potato – Sweet potatoes are high in fiber to support the digestive system and liver health.
  • Garlic – Garlic is 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.
  • Sea salt – Regular salt is fine, too, but sea salt brings some extra minerals to the table.
  • Black pepper – Black pepper contains a compound called piperine that enhances the absorption of curcumin in the body. Whenever you have turmeric, you should always pair it with black pepper!
  • Dried thyme
  • Green or brown lentils – High fiber foods like lentils help the digestive system do its job more effectively. 
  • Red lentils
  • Turmeric
  • Ginger – Ginger speeds up the emptying of the stomach and soothes digestive upset.
  • Cumin
  • Vegetable broth – Homemade vegetable broth is best, but store-bought is fine too.
  • Water
  • Almond milk
  • Spinach
  • Fresh herbs – I like parsley, which has a number of health benefits, but cilantro is delicious in this soup too!
  • Lemon juice
  • Red pepper flakes

How to Make Turmeric Lentil Detox Soup

I can't wait for you to try this soup! Not only is it cozy and loaded with healthy ingredients, it also tastes amazing—and it’s a cinch to make. What’s not to love?!

Four photos showing process of making detox turmeric lentil soup

Cook the veggies. Heat the oil in a large stockpot or Dutch oven. Stir in the onions, celery, turnip, potato, and garlic; cook for about 5 minutes, or until the vegetables soften a bit. Add the salt, pepper, and thyme and cook about 2 minutes more.

Simmer. Add the lentils, turmeric, ginger, and cumin to the pot. Sauté for a minute or two, then pour in the broth and water. Bring the soup to a boil, then cover and reduce the heat. Simmer for 30 minutes.

Detox turmeric lentil soup with spinach and parsley on top, before stirring

Finish. Remove from the heat and stir in the almond milk, spinach, herbs, lemon juice, and pepper flakes. Once the spinach has wilted, serve immediately.

Ladle of detox turmeric lentil soup held over pot

Tips for Success

This is a simple soup, but I still have a few hints and tips to help make sure it turns out perfect!

  • Pick over the lentils. Whenever you cook with lentils, you should rinse them and give them a quick inspection to make sure there aren’t any pebbles in them. (Believe it or not, it does happen.)
  • Cut your veggies in uniform sizes. This ensures that they’ll cook evenly!
  • Customize it to your needs. Swap the vegetable stock for bone broth (or vegan bone broth!), use heavy cream or coconut milk instead of almond milk, substitute butternut squash for sweet potatoes—this Turmeric Lentil Detox Soup is easy to adapt to all kinds of dietary needs!

Serving Suggestions

This detox soup is delicious as-is, but here are some ideas for jazzing it up!

  • Make it creamier. Add a dollop of yogurt or cashew cream on top and swirl it in just before eating!
  • Add some texture. Toasted cashews, crispy roasted chickpeas, and kale chips are all delicious toppings for this soup.
  • Pair it with your favorite grain. Naturally, we’re partial to cooked quinoa, but brown rice is good too!
Detox turmeric lentil soup in white bowl with spoon

How to Store and Reheat Leftovers

This detox soup is a healthy meal prep option for lunch or dinner, so you might want to double the recipe! Store it in an airtight container in the refrigerator for 4 to 5 days and reheat it on the stovetop or in the microwave.

Can This Recipe Be Frozen?

Like most soups, Detox Turmeric Lentil Soup freezes beautifully! Store it in an airtight container or freezer bag for up to 3 months; it can be thawed in the refrigerator or reheated from frozen.

Overhead view of bowls of turmeric lentil soup

More Delicious Soup Recipes:

Detox Turmeric Lentil Soup

5 from 5 votes
This Detox Turmeric Lentil Soup is a flavorful cleansing soup recipe made with ingredients that support liver and digestive health.
author: Alyssa
yield: 6 servings
Overhead view of detox turmeric lentil soup in bowl with spoon
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes


  • 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


  • 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!



How to store: Store this soup in an airtight container in the refrigerator for 4 to 5 days, or in the freezer for up to 3 months. Reheat it on the stovetop or in the microwave.


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

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174 comments on “Detox Turmeric Lentil Soup”

  1. Pingback: DETOX TURMERIC LENTIL SOUP | hearty vegan soup recipe - Instructions News

  2. Pingback: DETOX TURMERIC LENTIL SOUP | hearty vegan soup recipe - Instructions News

  3. Pingback: DETOX TURMERIC LENTIL SOUP | hearty vegan soup recipe - Food videos and recipes

  4. Yum! This looks amazing! Also… can’t wait to check out that PB granola and the grain free pizza!

    xx Gabriella

  5. Hey lady! watched your video yesterday morning, shortly after you posted it, and made the soup last night 🙂 Probably one of the best I’ve ever had, thank you!!! I brag about your site to everyone, it’s my GO TO site for recipes since we’re so like minded. Keep up the great work, Heather from Oregon 🙂

  6. Hi! I love your recipes but I have some fairly specific dietary restrictions. Are you able to get the nutrition info up any time soon? Thank you!!!

  7. If I’m not serving all of it, should I still add the spinach to the whole pot? Will it reheat ok with the spinach wilted in?

  8. Hello Alyssa!
    I made this for dinner today! I had to sub in rosemary for thyme, and it was just as good! I can’t believe it! I thought that it would clash with the fresh ginger and it didn’t. I also subbed in brown and yellow lentil that’s what I had on hand. I was so good! Thank you again for the recipe.
    I also want to mention that i’ve been slowly transitioning to a healthier vegan diet and your recipes have decently helped! thank you so much! Please keep them coming!
    -Lupe from Chico, CA @laramburo1103 on IG

  9. I consume lentils at least once a week, such a lovely legume, I am totally in love with your version of lentil soup, so many flavors to it, love the touch of almond milk at the end 🙂

  10. Alyssa, I made this for dinner last night. We really liked it! I accidently chopped some carrot too, but added them anyway. The house smelled like Thanksgiving while the veggies sauteed! I wasn’t sure if I would need more liquid, but it was great with the 6 cups. I am constantly trying new recipes, but this one will have to be on repeat. Thanks!

  11. I made the soup for tonight’s dinner.
    My grandchildren just love it. I added 1 cup of chopped cauliflower.
    It’s just perfect!

  12. Made the recipe. My house smelled so good. Do you have the nutritional info on this recipe. I’m tracking everything I eat so the info would be very helpful. Thank you????

  13. We have tree but allergies, what can we do in place of almond milk? Regular milk?
    Thanks, I have the rest of it done and simmering for tonight!! Smells heavenly in here!!
    Thanks for the recipe!

  14. I noticed a bitter aftertaste… it may be normal for those spices but is there something I could add or delete to make it less bitter?

    1. Hmmm I’m not sure where that would be coming from…? Maybe the turmeric! I would say next time go less spice, taste and then adjust!

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  16. Very nice. I substituted almond milk with coconut milk and I added some fresh vietnamese mint (has a similarish flavour to coriander).
    I used 1 1/2 tbl spoons of tumeric and it was a bit over powering. Next time I will reduce that to less than a tablespoon, add a bit extra ginger and maybe some fresh chilli to give it an extra kick.

  17. I can’t wait to try this gorgeous recipe! I adore lentils and sweet potatoes! My mouth is watering! Your blog is beautiful, I have just discovered it and can’t wait to explore it further 🙂

  18. The soup was delicious but we did have to add about 2x the amount of seasonings. I put exactly what it called for, measured out everything; lentils, potatoes, spices, etc., but it tasted extremely bland. I would use this recipe again but would also keep in mind that it needs a good bit more of spices.

    Thanks for the recipe!

    1. Thanks for sharing!! Sometimes spices can go stale, so it definitely can cause you to add more flavorings. Mine were quite fresh which might have accounted for the difference in taste, but I always recommend taste as you go for this reason exactly 🙂 we all have different taste buds!! XO

  19. We are from Canada. I made the Detox Turmeric Lentil soup today . It was supposed to be for lunches this week. It smelled so good we ate it for dinner. So glad we did! It is delicious. Luckily there’s still some left for another day. ????

  20. So delicious! I used coconut milk as well. Had some turmeric root so I used that as well as powdered. Definitely a remaker.

  21. I finally got to make this soup and it was so delicious! I followed the recipe exactly and my husband said it’s now one of his favorite soups! Thanks!

  22. Hi Alyssa! I was just wondering if a lot of flavor would be lost if I used all water instead of broth? Let me know your thoughts! Thank you!

  23. I wanted to let you know this soup is fantastic. Hubby and I are getting older, and poor diet and lifestyle choices made in youth are catching up with us. We both have fatty liver, and so in my search for a healthy, liver friendly meal we both will enjoy, I found this recipe. I’ve never had lentils before and must say I really enjoyed them. Thank you for the wonderful soup! I look forward to trying some of your other recipes.

  24. Hi Alyssa.

    This was delicious. My whole family enjoyed it. Just wanted to say thanks I enjoy reading your articles and recipes and watching your videos.you are truelly an inspiration.

  25. This has a lot of sodium, and I’m trying to reduce my sodium
    intake for health reasons, My body seems to be very sensitive to
    Can you please suggest what I can do for less sodium, other
    than just reducing salt amount in recipe. Thank you.

  26. In some of the pictures of this soup, there is a white topping–did you put sour cream on the top? or greek yogurt? Or something else?

  27. Pingback: Turmeric: The Golden Superfood - Sunrise Natural Foods

  28. Do you have any suggestions for using all water instead of broth? Like what seasonings should I increase to keep flavor. I don’t want too much sodium. I have to keep my blood pressure normal.

    1. What about using a bouillon cube? I think that could really help! Otherwise I would just add lots and lots of dried herbs 🙂

  29. Pingback: DETOX TURMERIC LENTIL SOUP | hearty vegan soup recipe - Juicing Channel

  30. Avatar photo
    Ashley DeVoist

    Could I make this in a slow cooker, and if so, how long should I cook it? Should I cook it on high or low? I can’t wait to make this beautiful soup! I am so happy to find your website. I can’t tolerate any grains, but since Quinoa is a seed, I can tolerate it. These recipes are fantastic. It is definitely going to take my diet to a new level. Thank you so much!!

    1. Definitely! I think it could cook for 4 hours on high and maybe 6 on low. I’m so glad you’re finding help on the site and are enjoying the recipes 🙂

  31. Avatar photo
    Ashley DeVoist

    P.S. I meant to tell you in my previous email that I have been scouring the internet for days, looking for the right recipes for my needs, such as gluten free, vegetarian, and many allergies. I just didn’t find what I was looking for until I found your website. I discovered recipes here for everything that I was looking for, and more!! This is a wonderful website! Thank you for all of the time and effort that you have put into your website. It is going to make a big difference in my diet. There are so many recipes here that I want to make! I’m excited about cooking and baking again. Thank you so much!!

    1. This makes me SOOO happy to hear!! Thank you so much, Ashley! I really appreciate you sharing and I can’t wait to hear what you make from the site. Keep me posted on everything! xox

  32. Pingback: Lentils sweet for your body in 2019 | Healthtipsa.com

  33. Pingback: DETOX TURMERIC LENTIL SOUP | hearty vegan soup recipe - Clarksville Heating & Air Conditioning Repair

  34. Came across ur website by fb post & so glad I did! Made this soup tn with cpl twerks I used fresh thyme, ginger. 1% milk. Wow! How can something this tastey be so good for u. Definitely going to make this again!

  35. This is so good! I subbed carrots in place of turnips and regular potatoes instead of sweet because that’s what I had on hand . Also topped with hummus . Such a nice hearty soup !

    1. YAYYY!! So happy you liked it 🙂 Sounds awesome with hummus! Would love for you to give it a star rating when you have a sec! xx

  36. Pingback: Start 2019 Off on the Right Foot with these 8 Easy Detox Ideas | FitMinutes

  37. 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!)

    1. 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!

    1. 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 ????

  38. Avatar photo
    Denise Mitchell

    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

  39. 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?

  40. 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!

  41. 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

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

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

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

  44. 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.

  45. 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!

  46. 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!

  47. 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!

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

  49. 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!

  50. 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!

  51. 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

  52. 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!

  53. I came across this recipe today and I happen to have all the ingredients on hand (total win right there) it was delicious and will definitely be repeated! Thank-you!

    1. Yes, you could make this in the crockpot but I am unsure how long it would need to cook. If you try it let us know how it turns out 🙂

  54. Making this tonight! Putting in the crockpot, I’ll post about the turn out. However., I’m out of almond milk. Thoughts of using coconut milk? I’ll add in just before serving or maybe 30 min prior. Let me know if you think that’ll blend well with the flavors. Thanks!

  55. This has to be the most nourishing delicious meal I have made/had in a while and so easy to do!! I subbed butternut squash for the potatoes and coconut milk for the almond milk. Followed the rest and served with steamed brown rice and hot pepper flakes on top. AMAZING RECIPE!! PROMISE!!

  56. I made this last night and it was delicious and very filling. My husband also raved about the flavor of it and even had seconds. We will definitely do this one again. Thanks so much.

  57. This was tasty and incredibly filling but I realized a bit too late that it made way too much for two people. Luckily I can freeze half of it for a later date. I will say, it was all the same mushy texture throughout and not really soupy – more of a stew? I used coconut milk instead of almond so maybe that was the issue. Next time I think I will precook the lentils and add them in after the vegetables are cooked and then not simmer it as long. Hopefully, that will allow the vegetables to still have a bit of bite to them.
    For this round, I toasted some chickpeas in the air fryer with salt, pepper, and cayenne for a bit more heat and texture. I might add some sauteed okra or peppers to the leftovers to break up the mush. Either way, it was delicious and hopefully will get me and my husband’s guts back on track after traveling abroad.