Lime and Sprouted Lentil Detox Soup with Raw Onion & Corn Bread


 Winter always reminds me just how tough some days are for our bodies, and souls for that matter, to keep up with the harsh elements they’re exposed to each day.  Here in Washington D. C., we’ve had record low temperatures, overly dry inside air, cold damp outside air to tend with.  It’s rough for our bodies as well as our spirits to keep up with the elements some days and a bowl of warm, healthy soup can always heal and protect.  In the Lime Lentil soup, I have a great way to cleanse myself of toxins, if only for a little while, and help restore my good nature inside and out.


1 c

Lime & Sprouted Lentil Detox Soup
  1. 1 cup fresh Lime juice
  2. 1 Tbs. Olive oil
  3. 1 medium onion, diced
  4. 1 can diced tomatoes or 4 - 5 fresh chopped
  5. 4 cups of chopped cabbage
  6. 2 cups of sprouted uncooked lentils
  7. 3 quarts of vegetable broth
  8. 1 Tbs. red pepper flakes
  9. 2 - 3 pieces of Kelp *Optional (remove before serving)
  10. 2 tsp Garlic powder
  11. 1/2 cup of vinegar ( I used Rice Wine)
  12. 1 cup Tamari Soy Sauce
  1. In a large stock pot, heat olive oil and saute the diced onion, stirring frequently until the onions are softened and begin to look clear.
  2. Add in all other ingredients (except for the lime juice) and bring the soup to a boil. Reduce heat to a simmer. Cover and cook for an hour or so until your lentils are softened and cooked through. Add the fresh lime juice right before serving. Add smaller amounts of juice just to your bowl when serving if you want to maximize the lime detoxifying properties.
  3. For detox purpose, use this soup as your meal as lunch or dinner for up to one week. Keep your other meals light and healthy or combine the soup with other detoxifying smoothies or salads for a total cleanse. Store in the fridge. Freezes well also.
  1. Sprout your Lentils for a few days prior to making your soup.
You can find all the info on sprouting here

A perfect match up with this clean detoxifying soup is a raw, gluten-free bread from Emily @ This Rawsome Vegan Life.

Onion & Corn Bread.  Thanks Em, awesome recipe ♥

Lime & Sprouted Lentil Detox Soup - from   #detox #healthyvegansoups #whatveganseat

A word about detoxifying efforts.  

They are not the fix all that some people tend to make them out to be in my experience.   They do a lot more to focus your diet in a healthy direction and get you on track to feeding your body foods that help reduce inflammation,  boost immune system functions, cleanse blood and bowels, and just give your digestion a break for a bit.  Take your mind off of eat, eat eat for a while and let your body heal and rest with a detox period.  This soup wont cure what ails you.  But it is deliciously healthy for your organs, your energy and maybe even your soul.  I use detoxifying foods as a way to cleanse myself for short periods of nasty habits and stressful quick meals on the go.  I can give my mind a break as well by making up a large batch of soup that I know will be my meal each day so there’s no grocery store or even cooking those days.  I can concentrate on rest and recovery.  I love foods that taste great.  I love feeling great much much more though and this soup is just one little way to remind my body how good it can be to feel great.  Give it a try.  You’re body will love it, that’s for sure.

Lime & Sprouted Lentil Detox Soup - from   #detox #healthyvegansoups #whatveganseat  1 year ago I was enjoying a bowl full of this:  Homemade Fried Tofu

Only 2 more months of winter guys!  BRRRR!



Don't be selfish...share ♥Share on FacebookPin on PinterestTweet about this on TwitterShare on Google+Email this to someonePrint this page

19 thoughts on “Lime and Sprouted Lentil Detox Soup with Raw Onion & Corn Bread

  1. narf77

    Yummo Angela! This looks scrumptious and the bread looks amazing as well 🙂 Not planning on detoxing but have included lots of probiotic ferments to my diet of late so figure they are doing the work for me 😉 Nothing like letting a few billion little bacteria take over the driving seat so you can have a rest ;). I cleaned out my pantry yesterday and found a large stash of soybeans sitting up the back where I had stopped using them to make non-dairy kefir (homemade soymilk changed to homemade sesame milk) and am going to use your “what I was eating a year ago” to make me some scrumptious tofu. Excellent! 2 for 1 recipe day, couldn’t be happier 🙂

    1. Angela @ Canned Time Post author

      Thanks Fran. I know a soup is really good when my husband stashes some away to take for lunch so this one truly is as good tasting as it is good for you. Hope you like the tofu. I was surprised how relatively easy it was to cook up. I so respect your kefir making habits. I made my own Rejuvelac for about a year but then got lazy and stopped. I know I felt better back then and had a flatter stomach as well 😉
      Probiotics are expensive in pill form here and but kefir is becoming very popular in drink form at the grocery. I haven’t tried it yet. Maybe it is time for a sip!

      1. narf77

        Apparently it’s pretty expensive. If you do decide to make your own, let me know and I will answer any questions :). I love the stuff. It gives me lots of energy 🙂

          1. narf77

            We are finished and just waiting on a visit from a couple of friends from another state on Wednesday and then when they head off on Friday I can settle down to my old hermitty self and try to find a way to survive these temperatures! Apparently tomorrow is going to be 1 degree off the record temperature EVER in Tasmania 🙁

    1. Angela @ Canned Time Post author

      My surprise was how much my husband liked it. I’ve used this & versions of it for detox suppers for years without the lentils. They added a nice texture and some added ‘good for you ‘ stuff of course.
      If you’re still doing your sprouting these days, try and soak your sprouts for about 10 minutes in warmer water each time you ‘rinse’ them. I’ve been doing it for a few months and it cuts the grow time almost in half.

  2. realrawkitchen

    Sounds and looks so delicious! It’s the perfect kind of meal for a cold winter .. and it’s been in the 50s here in Miami, which is pretty darn cold for Miami standards! 🙂 Sounds perfect ..

    1. Angela @ Canned Time Post author

      Thank you so much Marquis, it has been unusually chilly in D. C. this winter but I also love soups as just a great way to get your veggies deliciously 😉 I could possibly be a raw soup with a few adaptations. I love the Asian flavors and the simplicity of the ingredients.
      I have had fun exploring your blog. Thanks so much for stopping by!

  3. The Vegan 8

    This is my kind of soup Angela…I absolutely love the lentils and especially the lime….I can’t get enough of limes or lemons and love to add them to my soup for extra flavor without adding fat or calories. It’s gorgeous and I’m thinking I need to try this soup this coming week. Oh, and that bread I saw on Facebook….looks SO good! 🙂

    1. Angela @ Canned Time Post author

      The bread I had with the soup was extra special, thanks to Em at This Rawsome Vegan Life. It really is surprisingly like a wheat flour bread. I keep reminding myself that it’s kinda just like eating a salad with each piece, really great stuff. And full of possibilities for add ins for future batches. Hope you try out the soup. We ate it for over a week, finally added in some leftover Spaghetti sauce for the last bowl and that was great too. Thanks Brandi 😉

          1. The Vegan 8

            I finally made this last night Angela…I had company over this past week, so my plans got delayed. It was so good…especially with all the lime juice! My hubby and I both love limes and lemons in things. I like it really strong, too. I used some spinach in it and regular lentils…Thanks for sharing! 🙂


    The detox soup reminds of a Southern food version of hot and sour soup, because of the sour ingredient, lime juice. Limes are so yummy to use in anything. Em’s raw & gluten-free onion cornbread looks delicious! I’ve got to check out of your homemade fried tofu! And yay for 2 more months – I can’t simply wait for the sunshine! x Rika

  5. Pingback: Onion Oat Loaf with Red Pepper Olive Oil | Canned Time

Leave a Reply

Your email address will not be published. Required fields are marked *

Facebook Iconfacebook like buttonTwitter Icontwitter follow button
%d bloggers like this: