Lentil Detox Soup

This Lentil Detox Soup is a wholesome and nourishing dish, packed with vibrant vegetables and warming spices. Rich in fiber, protein, and detoxifying ingredients like turmeric, ginger, and curry powder, this soup is perfect for cleansing and revitalizing the body.

The addition of coconut milk adds a creamy, comforting texture, while spinach and sweet potatoes provide essential vitamins and minerals. Enjoy this soothing soup as a healthy, flavorful meal that supports digestion and overall wellness.

Lentil Detox Soup

Ingredients:

2 cups cooked lentils (brown or green)

2 cups vegetable broth

1 pint diced carrots

1 sweet potato, peeled and diced

1 onion, diced

1 tablespoon curry powder

1 teaspoon freshly grated ginger

1 tablespoon turmeric

1/2 teaspoon cayenne pepper (adjust for spice level)

Salt and pepper, to taste

2 cups frozen spinach

1 can (14 oz) coconut milk

Instructions:

Prep the base: In a large pot, heat a small amount of oil or vegetable broth over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes.

Add spices and vegetables: Stir in the curry powder, turmeric, ginger, and cayenne pepper. Cook for about 1 minute, allowing the spices to release their aroma.

Simmer the soup: Add the vegetable broth, diced carrots, sweet potato, and cooked lentils. Bring the soup to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, or until the sweet potato is tender.

Add spinach and coconut milk: Stir in the frozen spinach and coconut milk. Simmer for an additional 5 minutes until the spinach is fully incorporated and the soup is heated through.

Season and serve: Taste the soup and adjust the seasoning with salt and pepper as needed. Serve hot and enjoy the hearty, nourishing flavors!

Notes:

Lentils: Use any variety of cooked lentils (brown, green, or red). If starting with dry lentils, rinse and cook them beforehand to save time.

Spices: Adjust the curry powder and cayenne to your spice tolerance. For a milder soup, reduce the cayenne or omit it entirely.

Coconut Milk: Full-fat coconut milk adds richness, but you can use light coconut milk for a lighter version.

Spinach Substitutes: If you don’t have frozen spinach, fresh spinach, kale, or Swiss chard can be used. Just chop and stir them in during the last few minutes of cooking.

Texture: For a creamier texture, you can partially blend the soup using an immersion blender before adding the spinach and coconut milk.

Meal Prep: This soup stores well in the fridge for 3-4 days and can be frozen for longer storage. Reheat gently, adding a splash of water or broth if needed.

Nutrition Information:

Frequently Asked Questions:

Can I use dried lentils instead of cooked lentils?

Yes, you can! If using dried lentils, rinse them well and cook separately before adding to the soup.

Use about 1 cup of dried lentils to get the 2 cups of cooked lentils needed for the recipe.

Can I make this soup ahead of time?

Absolutely! This soup stores well in the fridge for up to 4 days.

Reheat it on the stove or in the microwave, adding a bit of broth or water if it thickens.

Can I freeze this soup?

Yes, it freezes well for up to 3 months. Just make sure to cool it completely before storing in an airtight container.

Thaw in the fridge overnight and reheat gently.

Is there a substitute for coconut milk?

If you prefer a lighter option, you can use light coconut milk or swap it with unsweetened almond milk, cashew milk, or oat milk.

The texture will be less creamy, but still delicious.

Can I add more protein to this soup?

Yes! You can add cooked chicken, chickpeas, or tofu to boost the protein content.

These can be stirred in with the spinach and coconut milk at the end.

Can I use fresh spinach instead of frozen?

Yes, fresh spinach works great.

Use about 3 cups of chopped fresh spinach and add it toward the end of cooking, allowing it to wilt in the hot soup.

Is this soup spicy?

The cayenne pepper adds a bit of heat, but it’s mild.

If you prefer a spicier soup, you can increase the cayenne or add red pepper flakes.

To reduce spice, omit or reduce the cayenne.

Can I use sweet potato substitutes?

You can swap the sweet potato for butternut squash, pumpkin, or regular potatoes.

These options will slightly change the flavor but still provide a hearty texture.

Can I blend this soup?

Yes, if you prefer a smoother soup, you can blend part or all of the soup using an immersion blender or a regular blender.

Just be careful blending hot liquids!

How can I adjust the thickness of the soup?

If you like a thicker soup, reduce the amount of vegetable broth slightly or cook it longer to let it thicken naturally.

For a thinner soup, add more broth or water until you reach the desired consistency.