I love preparing my Detox Turmeric Lentil Soup using olive oil, garlic, and fresh ginger. With red lentils, diced tomatoes, and carrots mingling with fragrant turmeric and cumin, this nutrient-rich meal supports liver health and digestion. It is a naturally satisfying dish bursting with clean, hearty ingredients that spark curiosity for more.
I recently tried making a Detox Turmeric Lentil Soup and it really surprised me with its flavors. I started by heating 2 tbsp olive oil in my pot, then tossed in a large chopped yellow onion, 3 minced garlic cloves and a tbsp of fresh ginger.
The aroma that came from adding 1 tsp turmeric powder, 1/2 tsp ground cumin and 1/4 tsp ground black pepper was amazing. I then mixed in 1 cup red lentils, 2 diced carrots and 2 diced celery stalks before stirring in a can of diced tomatoes and 4 cups of vegetable broth.
Once everything simmered away, I mixed in the juice of one lemon and added salt to taste. I even folded in 1 cup chopped kale at the end if you like a little extra green.
This soup feels like a smart meal for liver health and a great way to support digestion while keeping things gluten free and full of natural goodness.
Why I Like this Recipe
I really like this recipe because its super easy to make even when I’m in a big rush and I love that it includes healthy spices like turmeric and ginger that make the soup feel like a natural detox for my body.
I enjoy how the combination of garlic, onions, and lemon gives the soup a bright flavor that cuts through the richness of the broth and veggies.
I also like that it’s flexible; I can add kale or spinach if I feel like it and tweak the seasonings to suit my taste every time I cook it.
Lastly, I love that its packed with protein and heartiness from the red lentils, making it a satisfying meal that keeps me full without feeling heavy.
Ingredients
- Olive oil adds healthy fats and a smooth texture to the soup.
- Yellow onion brings natural sweetness and loads of antioxidants.
- Garlic gives a punch of flavor and boosts your immune system.
- Turmeric powder is known for its detox benefits and anti-inflammatory properties.
- Red lentils provide protein and fibre making the soup hearty and filling.
- Lemon juice adds a tangy kick that brightens up the whole dish.
Ingredient Quantities
- 2 tbsp olive oil
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 1 tsp turmeric powder
- 1/2 tsp ground cumin
- 1/4 tsp ground black pepper
- 1 cup red lentils, rinsed
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- Juice of 1 lemon
- Salt to taste
- 1 cup chopped kale or spinach (optional)
How to Make this
1. Heat 2 tbsp of olive oil in a large pot over medium heat, then add the chopped yellow onion. Cook until soft, about 5 minutes.
2. Add the minced garlic and fresh ginger to the pot and stir for another minute until fragrant.
3. Sprinkle in the turmeric powder, ground cumin, and ground black pepper. Stir well to mix the spices with the onion, garlic, and ginger.
4. Toss in the rinsed red lentils, diced carrots, and diced celery. Stir to coat the vegetables and lentils with the spice mixture.
5. Pour in the can of diced tomatoes and the 4 cups of vegetable broth. Bring the whole mixture to a simmer.
6. Lower the heat and let the soup simmer for about 25 minutes, or until the lentils and vegetables are tender.
7. Add the juice of one lemon to the soup and stir. Now is the time to add salt to taste.
8. If you want to include some greens, stir in 1 cup of chopped kale or spinach and let it cook for another 3-4 minutes until wilted.
9. Taste the soup and adjust the seasonings if needed, making sure it’s just right for you.
10. Serve hot and enjoy your healthy and hearty Detox Turmeric Lentil Soup!
Equipment Needed
1. Large pot – you need a heavy-bottomed pot to heat the oil and simmer the soup.
2. Chef’s knife – for chopping the onion, garlic, ginger, carrots, and celery.
3. Cutting board – to safely chop all your vegetables.
4. Measuring spoons – to measure out the olive oil, turmeric powder, cumin, and pepper.
5. Measuring cup – for the vegetable broth.
6. Wooden spoon – to stir all the ingredients during cooking.
7. Can opener – to open the can of diced tomatoes.
8. Citrus juicer or fork – to extract the lemon juice.
9. Ladle – for serving your soup once it’s ready.
FAQ
Detox Turmeric Lentil Soup Recipe Substitutions and Variations
- If you don’t have olive oil, try using avocado oil instead, it gives a slightly different flavor but works great in this soup.
- You can replace red lentils with green lentils or split peas, just keep in mind that the cooking time might be a little different.
- If you couldn’t find fresh ginger, use about 1/3 teaspoon of ground ginger as a substitute.
- Instead of canned diced tomatoes, you could use about 2 fresh tomatoes that are chopped up along with a small spoonful of tomato paste.
- Don’t worry if you don’t have kale or spinach, Swiss chard makes a good swap and adds a similar nutritional boost.
Pro Tips
1. Try not to rush the onions – let them slowly get soft and sweet so that they build a better flavor base for the soup
2. When you add the garlic and ginger, give them a minute in the oil to really release their taste, its a small step that makes the difference
3. Keep an eye on the red lentils as they cook so they dont turn too mushy, test them and if they need a bit less time then adjust accordingly
4. If you’re tossing in kale or spinach, add them at the end for just a few minutes so they keep some of their texture and color rather than completely wilting away
Detox Turmeric Lentil Soup Recipe
My favorite Detox Turmeric Lentil Soup Recipe
Equipment Needed:
1. Large pot – you need a heavy-bottomed pot to heat the oil and simmer the soup.
2. Chef’s knife – for chopping the onion, garlic, ginger, carrots, and celery.
3. Cutting board – to safely chop all your vegetables.
4. Measuring spoons – to measure out the olive oil, turmeric powder, cumin, and pepper.
5. Measuring cup – for the vegetable broth.
6. Wooden spoon – to stir all the ingredients during cooking.
7. Can opener – to open the can of diced tomatoes.
8. Citrus juicer or fork – to extract the lemon juice.
9. Ladle – for serving your soup once it’s ready.
Ingredients:
- 2 tbsp olive oil
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 1 tsp turmeric powder
- 1/2 tsp ground cumin
- 1/4 tsp ground black pepper
- 1 cup red lentils, rinsed
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- Juice of 1 lemon
- Salt to taste
- 1 cup chopped kale or spinach (optional)
Instructions:
1. Heat 2 tbsp of olive oil in a large pot over medium heat, then add the chopped yellow onion. Cook until soft, about 5 minutes.
2. Add the minced garlic and fresh ginger to the pot and stir for another minute until fragrant.
3. Sprinkle in the turmeric powder, ground cumin, and ground black pepper. Stir well to mix the spices with the onion, garlic, and ginger.
4. Toss in the rinsed red lentils, diced carrots, and diced celery. Stir to coat the vegetables and lentils with the spice mixture.
5. Pour in the can of diced tomatoes and the 4 cups of vegetable broth. Bring the whole mixture to a simmer.
6. Lower the heat and let the soup simmer for about 25 minutes, or until the lentils and vegetables are tender.
7. Add the juice of one lemon to the soup and stir. Now is the time to add salt to taste.
8. If you want to include some greens, stir in 1 cup of chopped kale or spinach and let it cook for another 3-4 minutes until wilted.
9. Taste the soup and adjust the seasonings if needed, making sure it’s just right for you.
10. Serve hot and enjoy your healthy and hearty Detox Turmeric Lentil Soup!
