Detox Moroccan Lentil Soup Recipe

Introduction

This Detox Moroccan Lentil Soup is a vibrant, nourishing dish full of warming spices and wholesome ingredients. Perfect for a cozy meal, it combines lentils, vegetables, and a blend of aromatic seasonings to support your body and satisfy your taste buds.

Ingredients

• 1 tablespoon avocado oil
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped carrot
• 1 cup chopped white fingerling potato
• 2 garlic cloves, minced
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 2 teaspoons turmeric
• 2 teaspoons ground cumin
• 2 teaspoons ground ginger
• 2 teaspoons smoked paprika
• 1 teaspoon ground cinnamon
• 1 cup green or brown lentils
• 1 cup red lentils
• 4 cups vegetable broth
• 2 cups water
• 1/4 cup tomato paste
• 1 cup almond milk or coconut milk
• 1 tablespoon lemon juice
• 2 to 3 cups spinach

Instructions

1. Step 1: Heat the avocado oil in a large pot over medium heat.
2. Step 2: Add the chopped onion, celery, carrot, potato, and minced garlic. Cook for about 5 minutes until the vegetables start to soften.
3. Step 3: Season the vegetables with sea salt, black pepper, turmeric, cumin, ginger, smoked paprika, and cinnamon. Cook for another 2 minutes to release the spices’ aromas.
4. Step 4: Stir in the green or brown lentils and red lentils, cooking for 1 to 2 minutes.
5. Step 5: Pour in the vegetable broth, water, and tomato paste, stirring well to combine.
6. Step 6: Bring the soup to a boil, then cover and reduce the heat to simmer for 30 minutes until the lentils and vegetables are tender.
7. Step 7: Remove the pot from heat. Stir in the almond or coconut milk, lemon juice, and fresh spinach until the spinach wilts.
8. Step 8: Serve the soup hot, garnished with your favorite toppings if desired.

Tips & Variations

• For a richer flavor, toast the spices in the oil for a minute before adding vegetables.
• You can substitute fingerling potato with sweet potato for a slightly sweeter taste.
• Add a pinch of chili flakes if you enjoy a bit of heat in your soup.
• Use coconut milk for a creamier texture and subtle sweetness, or almond milk for a lighter finish.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally. The soup may thicken when chilled; add a splash of water or broth when reheating to reach your desired consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup in a slow cooker?

Yes, you can combine all ingredients (except almond milk, lemon juice, and spinach) in a slow cooker and cook on low for 6-8 hours. Add the milk, lemon juice, and spinach in the last 15 minutes before serving.

Are both types of lentils necessary?

Using both green or brown lentils and red lentils provides a nice balance of texture and flavor. However, you can use just one type if preferred; cooking times may vary slightly.

Detox Moroccan Lentil Soup Recipe

Print Recipe

★★★★★

4.9 from 62 reviews

A wholesome and flavorful Detox Moroccan Lentil Soup packed with nutritious lentils, warming spices, and fresh vegetables, perfect for a comforting and healthy meal that supports detoxification.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Moroccan
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped carrot
• 1 cup chopped white fingerling potato
• 2 garlic cloves, minced
• 2 to 3 cups spinach

Spices and Seasonings

• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 2 teaspoons turmeric
• 2 teaspoons ground cumin
• 2 teaspoons ground ginger
• 2 teaspoons smoked paprika
• 1 teaspoon ground cinnamon

Legumes and Liquids

• 1 cup green or brown lentils
• 1 cup red lentils
• 4 cups vegetable broth
• 2 cups water
• 1/4 cup tomato paste
• 1 cup almond milk or coconut milk

Others

• 1 tablespoon avocado oil
• 1 tablespoon lemon juice

Instructions

1. Heat the oil: In a large pot, heat 1 tablespoon of avocado oil over medium heat until warm.
2. Sauté vegetables and garlic: Add 1 cup of chopped onion, 1 cup chopped celery, 1 cup chopped carrot, 1 cup chopped white fingerling potato, and 2 minced garlic cloves to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.
3. Add spices: Sprinkle in 1 teaspoon sea salt, 1 teaspoon black pepper, 2 teaspoons turmeric, 2 teaspoons ground cumin, 2 teaspoons ground ginger, 2 teaspoons smoked paprika, and 1 teaspoon ground cinnamon. Stir and cook for 2 minutes to toast the spices and release their aroma.
4. Add lentils: Pour in 1 cup green or brown lentils and 1 cup red lentils, mixing well with the vegetables and spices. Cook for 1 to 2 minutes to slightly toast the lentils.
5. Add liquids and tomato paste: Stir in 4 cups vegetable broth, 2 cups water, and 1/4 cup tomato paste. Mix thoroughly to combine everything evenly.
6. Simmer the soup: Bring the mixture to a boil, then cover the pot and reduce heat to a simmer. Cook for 30 minutes until lentils and vegetables are tender.
7. Finish the soup: Remove the pot from heat and stir in 1 cup of almond milk or coconut milk, 1 tablespoon lemon juice, and 2 to 3 cups of fresh spinach. Stir until the spinach wilts and everything is combined.
8. Serve: Serve the soup hot with your preferred toppings such as fresh herbs or a drizzle of olive oil.

Notes

• You can substitute almond milk with coconut or any plant-based milk of your choice.
• For extra protein, consider adding cooked chicken or tofu (note: this would affect the diet category).
• Spinach can be replaced with kale or Swiss chard if preferred.
• Adjust spices according to your taste preference for more or less heat.
• This soup stores well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months.

Keywords: Moroccan lentil soup, detox soup, vegan soup, healthy lentil recipe, spiced lentil soup