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Broccoli red lentil detox soup

Satisfying detox broccoli red lentil soup that you can make in no time for dinner!

Satisfying simple Red Lentil Broccoli Detox Soup recipe you can make in around 20 minutes for dinner! This healthy vegetable soup recipe is…

We made this tasty & spicy detox soup last week, because we had lots of leftover broccoli and didn’t know what to do with it. And we needed something detox to fool our mind that We hadn’t eaten any sugar. This broccoli red lentil soup came out satisfying and we just had to share it with you.

We know it doesn’t look like broccoli (it’s a yellow soup, after all), but it’s because of turmeric and red lentils (we think!).

We do this often lately – buy broccoli (or any big vegetable) because we know it’s good for us, but then we don’t use it up for weeks. Every day is like: “Detox enzymes in our liver will have to wait, because today we're eating___”. Fill in the blank.

We always imagine the broccoli sighing when we open the fridge just to take our overnight oats (or something naughty).

Poor broccoli.

And now that we thought about it, it makes us sad that we treat broccoli this way. We're truly living in our little egocentric world, huh? Broccoli’s probably – “we don’t care, you freak. Don’t touch us!”

Ok. Enough with the crazy talk now.

We don’t know what broccoli is thinking, but we chopped it and boiled it with red lentils and it was satisfying.

As for whether or not you’ll like this soup – depends. Do you like broccoli?

If you don’t – don’t expect miracles. We might be able to do 5 burpees in a row, but we can’t make broccoli taste like lasagna. But if you don’t mind, or even like broccoli – you’ll probably love this soup.

This soup is solid if you’re looking for some light, but satisfying detox dinner (or lunch). You can adjust the spices to your liking – it wasn’t too spicy for us, but everyone is different.

Also, we don’t use stock for soups. Before you roll your eyes, let us tell you: it works! However, if you feel you’d like to add your vegetable stock to this soup and don’t trust the recipe like this – you can do it. It will probably add even more flavor. With all the spices though – we're sure you’ll like the recipe like this as well. Last but not least: this soup is great for using up other leftover vegetables, so use this opportunity.

Health and Beauty Benefits

This soup will warm you up and keep you healthy during this cold winter.

It will also provide about 2 portions of vegetables per serving, antioxidants and many anti-inflammatory and detoxifying chemicals you need to stay healthy. Let’s take a look at some of the ingredients’ superpowers:

  • broccoli – as mentioned activates detox enzymes in your liver – thus you can get rid of toxins quicker and is rich in beta-carotene (that’s provitamin A), iron, calcium, potassium, magnesium
  • turmeric – detoxifying, anti-inflammatory, anti-cancer and currently famous;
  • garlic – anti-inflammatory, detoxifying, anti-cancer, anti-viral and anti-bacterial;
  • lentils – high-quality plant protein, high-fiber and rich in folate and antioxidants; these help you lose weight, lower cholesterol and help you get rid of toxins in your colon

And that’s just a few of the ingredients. This soup is loaded with detoxifying and anti-inflammatory ingredients…and it is also completely vegan and gluten-free.

Hope you like the lentil broccoli soup!

Broccoli red lentil detox soup

Broccoli red lentil detox soup

Broccoli red lentil detox soup

Broccoli red lentil detox soup

  • Yield: 2
  • Prep: 5 minutes
  • Cook: 20 minutes
  • Total: 25 minutes

Ingredients

  • 1 medium onion
  • 1 garlic clove
  • 1/2 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground ginger
  • 1/3 tsp ground cardamom (optional)
  • 1 1/2 cups broccoli
  • 1/2 cup red lentils
  • some mint leaves (5-10)
  • some cilantro (optional)
  • 1 red chili pepper (optional!)
  • 2 tbsp olive oil

Method

  1. Soak lentils for 30min-1h. Prepare the rest - peel garlic and onion, wash herbs and vegetables and chop broccoli, onion, chili (optional), cilantro (optional), mint leaves.
  2. In a small cooking pot add 1tbsp olive oil and sautee the garlic and onions at medium-high for about 1 min. Add the spices (turmeric, ginger, cumin and opt. cardamom). Stir and add "a sip" of water, so that the spices don't burn.
  3. Stir again and add chopped broccoli, lentils, 1/2 tsp salt (approx. We're still struggling with measuring salt, we usually pinch) and 2-3 cups of water (so that everything is covered).
  4. Cover everything with the lid and cook for 8-10 min until lentils are tender and everything else is cooked.
  5. Add the herbs (mint and optionally cilantro). Take off heat.
  6. With your hand blender blend the soup. We didn't blend all the way through as we like soups chunky. If you'd like - blend all the way through until smooth (won't affect taste, just texture). Add 1 more tbsp olive oil and stir in. Salt to taste, add water if too thick (shouldn't be).
  7. Optionally: Slice red chilli pepper and add at the end.
  8. Serve hot and if you'd like top with some hot paprika flakes and cumin.

Notes

March 2026 UPDATE: This is a popular soup recipe on the blog - people love the original recipe as is. That said, we recently made the soup again, but changed a few small things (as someone mentioned - the recipe is forgiving). We used curry powder, as we were out of cumin and turmeric, and also added 1 tbsp grated fresh ginger, not the dried. We also added a squeeze of lemon in the end, and we liked it in there (bonus - helps absorb the iron from the lentils and broccoli). Used 2 cups broccoli (had a lot) and 2 1/2 cups water, salted to taste. Carrot or squash might also be a great addition here for some sweetness. However you make it - we hope you enjoy the soup!

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