Lentil Detox Soup

I hesitate to call this a “detox” soup recipe, because you can’t simply eat something and instantly detox your body. However, we can support our body’s natural detoxification organs, such as the liver, skin, and kidneys, by consuming more fiber (especially soluble fiber found in lentils!).

That’s why I love this soup. It’s nourishing, loaded with anti-inflammatory ingredients, and tastes amazing.

It’s a hearty and filling way to incorporate more anti-inflammatory foods into your day, without taking drastic measures. You don’t have to eat it daily to see results, but you certainly can if you love it.

⭐⭐⭐⭐⭐ Featured Review

“The soup was a surprise. It is delicious and with a hint of spice. My husband is not a fan of lentils but this soup won him over. Highly recommend it. It’s doesn’t taste like a detox soup, it’s a delicious soup.” – Sugey

Detox Soup Ingredients

• Veggies. Carrot, onion, and celery create an aromatic base for this soup. If you want to stir in some chopped kale or spinach towards the end, that’s a great option too.
• Lentils. These are a good source of soluble fiber, which may help improve blood sugar levels and promote healthier digestion. (Highly recommend clicking the links to read more research; the latter study makes me want to eat lentils all the time!)
• Garlic + Ginger. These two are known for their anti-inflammatory properties and also add extra flavor to your soup.
• Spices. Pantry staples like dried thyme, turmeric, salt, and pepper help the broth develop plenty of flavor as it simmers.
• Cilantro. This fresh herb not only adds flavor, but also polyphenols, which may help protect against Type 2 diabetes and obesity.
• Coconut Milk. This adds dairy-free creaminess, making the soup feel richer and more indulgent. It’s optional, however, if you prefer to skip it.

You won’t need vegetable broth for this recipe. Using water as the base helps you control the flavor, and it will develop plenty of that as the veggies simmer together!

How to Make Detoxifying Soup

Step 1:

In a large pot over medium-high heat, add a drizzle of olive oil, then chopped onion, carrot, and celery.

Sauté the veggies until they start to soften, which should take about 5 minutes. Then, add in the minced garlic, ginger, turmeric, and dried thyme. Stir briefly, just until the spices have a fragrant aroma. This should take about 1 minute. 

Step 2:

Pour the water into the pot immediately and scrape the bottom with a spatula. This will ensure none of the spices burn to the bottom of the pot.

Then add in the dried lentils, salt, and black pepper. Bring the liquid to a boil.

Once it’s boiling, reduce the heat and cover the pot. Let the soup simmer covered until the lentils are tender. This should take about 30 minutes. 

Step 3:

Taste the soup once the lentils are tender and add extra salt, if needed. (I always add another teaspoon, but this will vary based on the type of salt you use. Table salt tastes different than sea salt.)

Finish it off by adding lemon juice and fresh cilantro, which will wilt quickly as you stir the hot soup. These finishing touches make this soup taste like it was made in a restaurant. If you’re not a fan of cilantro, you can substitute fresh parsley. 

Optional: Stir in a 1/2 cup to 1 cup of coconut milk. This is optional, but delicious! You’ll probably need to add a little extra salt when adding the extra liquid. If your soup tastes bland, you probably didn’t add enough salt. (This is also an option if you end up over-salting your soup; add some coconut milk to dilute it!)

Storage Tips

Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, warm a portion in a small saucepan over medium heat. Stir often for about 5 minutes, or until the soup is heated through.

Alternatively, you can microwave it for 60 seconds, stir well, and then use 30-second intervals until it reaches the desired temperature again.

Detox Soup Recipe

4.73 from 197 votes

This detox soup recipe won't magically "detox" your body overnight, but it's loaded with anti-inflammatory ingredients and soluble fiber, which may help to improve digestion and lower blood sugar levels. (See the research below!) Made with fresh garlic, ginger, turmeric, and lentils, it has an unexpected flavor that's hard to resist… so don't be surprised if you want to make it on repeat.

prep10 mins cook30 mins total40 mins

Servings:6

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Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 tablespoon extra-virgin olive oil
• 1 yellow onion , chopped
• 3 carrots , chopped
• 3 celery stalks , chopped
• 5 garlic cloves , minced
• 1 inches fresh ginger , minced
• 1½ teaspoons ground turmeric
• 1 ½ teaspoons dried thyme (or 1 teaspoon freshly chopped rosemary)
• 6 cups water
• 1 cup dry green or brown lentils
• 2 teaspoons fine sea salt
• ½ teaspoon ground black pepper
• ½ cup fresh cilantro , chopped
• 1 tablespoon freshly squeezed lemon juice (or to taste)
• ½ to 1 cup full-fat coconut milk (optional for creaminess)

Instructions

• In a large pot (I use a 6-quart one), heat the olive oil over medium-high heat. Add in the onion, carrots, and celery, and stir until softened, about 5 minutes.
• Add in the garlic, ginger, turmeric, and thyme, and stir until fragrant, about 1 minute more. Immediately add in the water after that, so the garlic won't start to burn.
• Add in the lentils, 1 teaspoon of salt, and black pepper. Bring the liquid to a boil, then lower the heat to a simmer. Cover and let the soup cook until the lentils are tender, about 30 minutes.
• When the lentils are tender, add in the remaining 1 teaspoon of salt, along with the cilantro and lemon juice. The cilantro will wilt quickly in the hot soup. Adjust any seasoning to taste and serve warm. Stir in ½ cup of coconut milk for creaminess, if desired. (You can add up to 1 cup for even more creaminess, but add extra salt if needed since the added liquid could dilute the flavor.)
• Leftover detox soup can be stored in an airtight container in the fridge for up to 5 days. You can also freeze it for up to 3 months.

Video

Notes

Nutrition information is for roughly 1 1/2 cups of soup without coconut milk, assuming you get 9 cups total from this recipe. (You could end up with more!) This information is automatically calculated using generic ingredients, so it’s just an estimate and not a guarantee.

Lentil Note: This recipe works well with green, brown, or black lentils. Red lentils cook faster, so you can probably reduce the cooking time to only 20 minutes. (Keep in mind that red lentils will have a mushy texture and won’t hold their shape. See my Red Lentil Soup recipe for reference.)

Update Note: This recipe was updated in December 2024 to add the optional coconut milk. If you prefer the original recipe, you can find it here.

Research Notes: If you’re wondering why I include lentils in this recipe, research suggests they may help improve blood sugar levels and promote healthier digestion. (Click on the links to read more research; the latter study makes me want to eat lentils all the time!)

Nutrition

Calories: 169kcal | Carbohydrates: 27g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Sodium: 850mg | Potassium: 615mg | Fiber: 11g | Sugar: 4g | Vitamin A: 8080IU | Vitamin C: 20mg | Calcium: 81mg | Iron: 3mg

Author: Megan Gilmore

Course: Soup

Cuisine: vegan

Keyword: detox soup

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• Instant Pot Lentil Soup
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If you try this Detox Soup recipe, please leave a comment and star rating below and let me know how you like it!