Description
This Detox Moroccan Lentil Soup is a hearty, flavorful, and nutritious recipe perfect for a comforting meal. Featuring a blend of spices like turmeric, cumin, and smoked paprika, combined with fragrant vegetables, lentils, and a touch of almond milk, this soup offers a vibrant taste with a creamy finish. It’s an excellent choice for those seeking a wholesome, plant-based dish that supports detoxification and overall health.
Ingredients
Scale
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 – 3 cups spinach
Spices and Seasonings
- 1 teaspoon sea salt (+ more to taste)
- 1 teaspoon black pepper (+ more to taste)
- 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 depending on preference)
- 1 tablespoon lemon juice
Other
- 1 tablespoon avocado oil
Instructions
- Saute Vegetables and Aromatics: Heat the avocado oil in a large stockpot or Dutch oven over medium heat. Add the chopped onion, celery, carrot, white fingerling potato, and minced garlic. Saute for about 5 minutes until the vegetables soften slightly, stirring occasionally to prevent sticking.
- Add Spices: Season the softened vegetables with sea salt, black pepper, turmeric, ground cumin, ground ginger, smoked paprika, and ground cinnamon. Cook the mixture for about 2 minutes to allow the spices to bloom and release their flavors.
- Add Lentils: Add both the green or brown lentils and the red lentils to the pot. Saute them with the spices and vegetables for 1 to 2 minutes, stirring to combine well.
- Add Liquids and Tomato Paste: Pour in the vegetable broth and water. Stir in the tomato paste until it dissolves completely and combines evenly with the broth and vegetables.
- Simmer Soup: Bring the soup to a gentle boil. Once boiling, cover the pot with a lid and reduce the heat to low to maintain a simmer. Let the soup cook for 30 minutes, stirring occasionally until the lentils are tender and the flavors meld.
- Finish Soup: Remove the pot from heat. Stir in the almond milk (or coconut milk), fresh lemon juice, and fresh spinach. Stir until the spinach wilts completely into the warm soup.
- Serve and Garnish: Serve the soup immediately. Optional garnishes include a dollop of coconut yogurt, fresh parsley, crushed red pepper flakes, cracked black pepper, and sliced jalapenos for a spicy, creamy, and vibrant finish.
Notes
- This recipe can also be prepared in a slow cooker by adding all ingredients and cooking for 4–6 hours on low or 3–4 hours on high.
- For Instant Pot preparation, use the saute setting to cook vegetables first, then add remaining ingredients and cook on high pressure for 10 minutes with natural pressure release for 10 minutes.
- The suggested cooking times may vary depending on your equipment, so adjust as needed.
- If using coconut milk instead of almond milk, it will add a slightly richer and creamier texture.
- Adjust seasoning to taste before serving, adding more salt or pepper as preferred.
Nutrition
- Serving Size: 1 cup (approx. 250g)
- Calories: 220
- Sugar: 4g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
