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For this nourishing red lentil detox soup, you will need: - 1 cup red lentils, rinsed - 1 tablespoon olive oil - 1 medium onion, chopped - 2 cloves garlic, minced - 1 large carrot, diced - 1 celery stalk, diced - 1 teaspoon ground cumin - 1 teaspoon ground turmeric - 1 teaspoon smoked paprika - 4 cups vegetable broth - 1 can (14 oz) diced tomatoes, undrained - 1 bunch kale, stemmed and chopped - Salt and pepper to taste - Juice of 1 lemon - Fresh cilantro for garnish (optional) This soup is a nutrient powerhouse. Each serving has: - Calories: About 200 - Protein: 10 grams - Fiber: 8 grams - Fat: 5 grams - Carbohydrates: 30 grams Red lentils are small but mighty. They pack a punch of protein and fiber. Here are some health benefits: - High in Protein: Great for muscle repair and growth. - Rich in Fiber: Helps with digestion and keeps you full. - Packed with Iron: Supports blood health and energy levels. - Low in Fat: A heart-healthy option for all diets. - Loaded with Antioxidants: Helps reduce inflammation in the body. This soup not only tastes great but also supports your health. Enjoy every spoonful of this detox wonder! {{ingredient_image_1}} To make this soup, you need to prep some ingredients. First, rinse 1 cup of red lentils under cold water. Next, chop 1 medium onion and dice 1 large carrot and 1 celery stalk. Mince 2 cloves of garlic. This will help the flavors mix well. Start by heating 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté it for about 5 minutes. The onion should be soft and see-through. Next, stir in the minced garlic, diced carrot, and celery. Cook them for 3 to 4 minutes. Watch them soften and smell great! Now, sprinkle in 1 teaspoon each of ground cumin, ground turmeric, and smoked paprika. Stir for about 1 minute until you smell the spices. Then, add the rinsed red lentils, 4 cups of vegetable broth, and 1 can of diced tomatoes with their juice. Bring this mix to a boil. Once it boils, reduce the heat to a simmer. Cover the pot and let it cook for 25 to 30 minutes. Stir it now and then. If it gets too thick, add more broth or water. When the lentils are tender, add the chopped kale. Let it cook for another 5 minutes until the kale wilts. Finally, season your soup with salt, pepper, and the juice of 1 lemon. Stir it well and taste it. Adjust the seasonings to your liking. For the best texture, keep an eye on the lentils. They should be soft but not mushy. If you like a thicker soup, cook it a bit longer. If you prefer it soupier, add more broth. Stir often to prevent sticking, and don't rush. Good soup takes time! To make your Red Lentil Detox Soup even better, try these tips: - Add a splash of coconut milk for creaminess. - Toss in a bay leaf while cooking for depth. - Try fresh herbs like thyme or basil to brighten the taste. - Use lemon zest for a fresh kick. - For heat, add red pepper flakes or a dash of hot sauce. You can easily make this soup in an Instant Pot. Here’s how: - Sauté the onion and garlic with olive oil using the sauté function. - Add all other ingredients at once. - Seal the pot and cook on high pressure for 10 minutes. - Let it naturally release pressure for about 10 minutes. This method saves time and enhances the flavors. When serving, present your soup with flair: - Ladle it into deep bowls for a cozy feel. - Garnish with fresh cilantro and a lemon slice for color. - Sprinkle smoked paprika on top for a beautiful finish. - Pair it with crusty bread or a green salad for a full meal. These tips will make your soup a delightful experience! Pro Tips Rinse Your Lentils: Always rinse red lentils before cooking to remove any dust or debris, ensuring a clean and fresh flavor. Customize Your Vegetables: Feel free to add other vegetables like bell peppers or zucchini for additional nutrition and flavor variations. Adjust Consistency: If you prefer a creamier soup, use an immersion blender to blend a portion of the soup, then stir it back in. Store Leftovers Properly: Store any leftover soup in an airtight container in the fridge for up to 5 days or freeze for longer storage. {{image_2}} You can change this soup easily. Add different veggies and proteins. Try spinach or sweet potatoes for extra nutrients. You can also add diced bell peppers for color and crunch. For protein, consider adding cooked chicken or tofu. These add-ins make the soup heartier. You can mix and match based on what you like. Spices can change the taste of your soup. If you like heat, add cayenne pepper or chili flakes. For a sweeter taste, use cinnamon or nutmeg. You can also swap spices based on what you have at home. Just remember, start with a small amount. You can always add more, but you can’t take it out. This recipe is already vegan and gluten-free. Red lentils are a great protein source for vegans. To keep it gluten-free, use vegetable broth without gluten. If you want a creamier soup, blend part of it after cooking. This makes it smooth and rich without dairy. Enjoy knowing your soup fits many diets! After making your red lentil detox soup, let it cool first. This helps keep flavors bright. Pour the soup into airtight containers. Glass containers work well. Keep the soup in the fridge for up to five days. Always label the containers with the date. This way, you know when to enjoy each batch. Want to save some for later? Freezing is a great option! Use freezer-safe containers or bags. Leave some space at the top for expansion. You can freeze the soup for up to three months. When you’re ready to eat, just thaw it overnight in the fridge. When it’s time to eat your soup, you can reheat it easily. Pour the soup into a pot over low heat. Stir it often to prevent sticking. If the soup is too thick, add a splash of broth or water. You can also use the microwave. Heat it in short bursts, stirring in between. Enjoy your healthy meal just like the first time! Red Lentil Detox Soup lasts about 5 days in the fridge. Store it in an airtight container. This keeps the soup fresh and tasty. If you want, you can freeze it too. Frozen soup can last for about 3 months. Yes, you can use dried lentils. Just make sure to rinse them well. You need to adjust the cooking time. Dried lentils will take longer to cook, about 30 to 35 minutes. Add them with the broth and tomatoes. This will help the flavors blend nicely. Each ingredient in this soup brings health benefits. Here are some key points: - Red lentils: They are high in protein and fiber. They help with digestion and keep you full. - Onion and garlic: Both have antioxidants. They support heart health and boost the immune system. - Carrot: Packed with vitamin A, which is good for your eyes. - Celery: It helps with hydration. Celery is low in calories and full of vitamins. - Kale: This leafy green is rich in vitamins K, A, and C. It's great for skin and bone health. - Turmeric: It has anti-inflammatory properties. It may help reduce pain and improve heart health. - Smoked paprika: Adds flavor and contains vitamins and minerals. These ingredients work together to nourish your body and help you feel your best. Red lentils are not just tasty; they also offer great health benefits. This blog covered essential ingredients, cooking tips, and fun variations to enhance your meals. You learned ways to store leftovers and reheat them properly. As you cook with red lentils, remember to explore different spices and add veggies or proteins for variety. Enjoy making delicious dishes while boosting your health. You have everything needed to start experimenting today!

Red Lentil Detox Soup

A healthy and nourishing soup made with red lentils, vegetables, and spices, perfect for a detox.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine Vegetarian
Servings 4
Calories 200 kcal

Ingredients
  

  • 1 cup red lentils, rinsed
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 large carrot, diced
  • 1 stalk celery, diced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon smoked paprika
  • 4 cups vegetable broth
  • 1 can (14 oz) diced tomatoes, undrained
  • 1 bunch kale, stemmed and chopped
  • to taste salt and pepper
  • 1 lemon juice
  • optional fresh cilantro for garnish

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  • Stir in the minced garlic, diced carrot, and celery. Cook for another 3-4 minutes until the vegetables start to soften.
  • Add the ground cumin, turmeric, and smoked paprika to the pot, stirring for about 1 minute until fragrant.
  • Add the rinsed red lentils, vegetable broth, and diced tomatoes (with their juice). Bring to a boil, then reduce the heat to a simmer.
  • Cover and cook for approximately 25-30 minutes, or until the lentils are tender. Stir occasionally and add more broth or water if the soup becomes too thick.
  • Once the lentils are cooked, stir in the chopped kale and cook for an additional 5 minutes until the kale is wilted.
  • Season the soup with salt, pepper, and lemon juice. Adjust seasoning to your taste.
  • Remove from heat and let cool slightly before serving.

Notes

Serve warm garnished with fresh cilantro and lemon for added freshness.
Keyword detox, healthy, soup, vegetarian