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Detox Moroccan Lentil Soup Recipe

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★★★★★

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.

Ingredients

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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

Find it online: https://cookcrisis.com/detox-moroccan-lentil-soup-recipe/