Lentil and Spinach Detox Soup
This Lentil and Spinach Detox Soup is a hearty, wholesome recipe packed with plant-based protein, fiber, and fresh greens. Perfect for a healthy reset or comforting meal.
Equipment
- Large pot with lid
- Cutting board
- Sharp knife
- Wooden spoon or ladle
- Measuring cups and spoons
- Citrus juicer (optional)
Ingredients
For the base:
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- 3 garlic cloves minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
For the soup:
- 1 cup dried red lentils rinsed
- 6 cups vegetable broth
- 1 medium carrot diced
- 2 cups fresh spinach roughly chopped
- Juice of 1 lemon
- For seasoning and garnish:
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper
- Pinch of red pepper flakes optional
- Fresh cilantro or parsley chopped
Instructions
Sauté the aromatics:
- Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, about 5 minutes. Stir in garlic, cumin, and coriander, cooking for 1 minute until fragrant.
Add the lentils and broth:
- Rinse the red lentils thoroughly, then add them to the pot along with the vegetable broth. Bring to a boil, reduce heat, and let simmer uncovered for 20 minutes.
Incorporate the veggies:
- Stir in the diced carrot and cook for another 10 minutes, or until the carrot is tender.
Finish with spinach and lemon:
- Stir in the chopped spinach and let it wilt, about 2 minutes. Remove from heat and squeeze in the lemon juice. Adjust seasoning with salt and pepper to taste.
Serve and enjoy:
- Ladle the soup into bowls and garnish with fresh cilantro or parsley. Add red pepper flakes for a spicy kick, if desired.
Notes
For a creamier texture, blend a portion of the soup and mix it back in.
Feel free to swap spinach with kale or Swiss chard for variety.
This soup freezes well—store in portion-sized containers for easy meals.
Feel free to swap spinach with kale or Swiss chard for variety.
This soup freezes well—store in portion-sized containers for easy meals.