1 tbsp avocado oil

1 cup chopped onion

1 cup chopped celery

1 cup chopped turnip or potato

2 ½ cups chopped sweet potato

2 cloves garlic, minced

1 tsp sea salt

1 tsp black pepper

2 tsp dried thyme

1 cup green or brown lentils

1 cup red lentils

1–2 tbsp turmeric (2 preferred)

1 tsp ground ginger

1 tsp cumin

4 cups vegetable broth

2 cups water

1 cup almond milk

1 cup fresh spinach

1 cup fresh herbs (parsley or cilantro)

1 tsp lemon juice

½ tsp red pepper flakes

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Heat oil in a large stockpot or Dutch oven. Add onion, celery, turnip/potato, and garlic. Sauté for 5 minutes until softened. Add salt, pepper, and thyme, cooking for 2 more minutes.
Stir in lentils, turmeric, ginger, and cumin. Sauté 1–2 minutes, then add broth and water. Bring to a boil, cover, reduce heat, and simmer for 30 minutes.
Remove from heat and stir in almond milk, spinach, fresh herbs, lemon juice, and red pepper flakes. Serve once spinach is wilted.

For a creamier texture, swirl in yogurt or cashew cream before serving.
Add toppings like toasted nuts, roasted chickpeas, or kale chips for crunch.
Swap vegetable broth for bone broth, almond milk for coconut milk, or sweet potatoes for butternut squash.
Soup can be refrigerated for up to 5 days or frozen for up to 3 months.