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.
Servings 4servings
Prep Time 10 minutesmins
Cook Time 35 minutesmins
Total Time 45 minutesmins
Equipment
Large pot with lid
Cutting board
Sharp knife
Wooden spoon or ladle
Measuring cups and spoons
Citrus juicer (optional)
Ingredients
For the base:
1tablespoonolive oil
1medium onionfinely chopped
3garlic clovesminced
1teaspoonground cumin
1teaspoonground coriander
For the soup:
1cupdried red lentilsrinsed
6cupsvegetable broth
1medium carrotdiced
2cupsfresh spinachroughly chopped
Juice of 1 lemon
For seasoning and garnish:
1teaspoonsaltor to taste
½teaspoonblack pepper
Pinchof red pepper flakesoptional
Fresh cilantro or parsleychopped
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.