Prep Time: 10 mins | Cook Time: 40 mins | Total Time: 50 mins | Yield: 6 servings

I always make this soup every time I feel like I need cleansing. It is very healthy and very easy to eat not like other detox soup. Honestly, I can eat this all day! You have got to this one a try and taste it yourself. Enjoy!


1 Tbsp avocado oil

1 c chopped onion

1 c chopped celery

1 c chopped carrot

1 c chopped white fingerling potato

2 garlic cloves, minced

1 tsp sea salt (+ more to taste)

1 tsp black pepper (+ more to taste)

2 tsp turmeric

2 tsp ground cumin

2 tsp ground ginger

2 tsp smoked paprika

1 tsp ground cinnamon

1 c green or brown lentils

1 c red lentils

4 c vegetable broth

2 c water

1/4 c tomato paste

1 c almond milk (or coconut milk depending on your preference)

1 Tbsp lemon juice

2 – 3 c spinach


Step 1: Place a Dutch oven or large stockpot on the stove and turn the heat to medium.

Step 2: Add in oil and allow it to become hot.

Step 3: Add in celery, onions, potato, garlic, and carrot. Sauté for 5 minutes or until the veggies are slightly soft. Sprinkle spices, salt, and pepper to taste. Cook for another 2 minutes.

Step 4: Add in lentils and cook for 2 minutes or until done.

Step 5: Pour in the broth, tomato paste, and water. Stir until well mixed.

Step 6: Allow the mixture to boil and reduce the heat to low and simmer for 30 minutes.

Step 7: Remove from the heat and add in lemon juice, almond milk, and spinach. Stir and serve right away. Enjoy!


Top with your preferred toppings.

Garnish with fresh parsley, coconut yoghurt, cracked pepper, jalapeno slices, and pepper flakes.

Nutrition Facts:

Serving: 1.5cups | Calories: 204kcal | Carbohydrates: 34g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Sodium: 1195mg | Potassium: 718mg | Fiber: 12g | Sugar: 6g | Vitamin A: 4564IU | Vitamin C: 15mg | Calcium: 107mg | Iron: 4mg