Description
Detox Turmeric Lentil Soup is a nourishing and vibrant dish that effortlessly combines the earthy flavors of red lentils with the warm, aromatic spice of turmeric. This vegan soup is not only packed with protein and fiber, making it an excellent option for cozy dinners or quick lunches, but it also offers anti-inflammatory benefits to support your health. The creamy texture, complemented by fresh vegetables and aromatic spices, warms both body and soul. In just one pot, you can create a customizable meal that caters to your taste preferences by adding more veggies or adjusting the spices. Enjoy this comforting soup as a hearty main course or a nutritious starter—it’s sure to satisfy your cravings while enhancing your wellness journey.
Ingredients
- 1 cup split red lentils
- 1 medium onion
- 3 garlic cloves
- 2 carrots
- 2 stalks celery
- 1 tablespoon turmeric powder
- 4 cups low-sodium vegetable broth
- 1 can full-fat coconut milk
Instructions
- Heat olive oil in a large pot over medium heat. Sauté diced onions until translucent, then add minced garlic and cook until fragrant.
- Add diced carrots and chopped celery; cook for about 5 minutes until softened.
- Stir in red lentils and turmeric powder to coat evenly.
- Pour in vegetable broth and coconut milk; bring to a boil, then reduce heat and simmer for about 20 minutes until lentils are tender.
- For a smoother texture, blend the soup using an immersion blender or transfer portions to a traditional blender.
- Adjust seasoning if necessary, then serve garnished with fresh herbs or lime juice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl (about 250g)
- Calories: 230
- Sugar: 3g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg
Keywords: Use fresh ingredients for enhanced flavor. Adjust spice levels by varying garlic or adding chili flakes. Store leftovers in the fridge for up to five days or freeze for later use. Consider adding spinach or kale towards the end of cooking for extra nutrients.