Description
This Detox Moroccan Lentil Soup is a wholesome and flavorful blend of lentils, aromatic spices, and fresh vegetables. Packed with nutrients and vibrant spices like turmeric, cumin, and smoked paprika, this soup offers a comforting yet detoxifying meal perfect for any day.
Ingredients
Scale
Vegetables and Aromatics
- 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
- 2 – 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
Lentils 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
Instructions
- Heat the oil: In a large pot, warm 1 tablespoon avocado oil over medium heat until shimmering to prepare for sautéing the vegetables.
- Sauté the aromatics: Add the chopped onion, celery, carrot, and white fingerling potato to the pot. Cook for about 5-7 minutes, stirring occasionally, until the vegetables become tender and fragrant.
- Add garlic and spices: Stir in the minced garlic, sea salt, black pepper, turmeric, ground cumin, ground ginger, smoked paprika, and ground cinnamon. Cook for another 1-2 minutes to toast the spices and release their flavors.
- Add lentils and liquids: Pour in the green or brown lentils, red lentils, vegetable broth, water, and tomato paste. Stir well to combine everything.
- Simmer the soup: Bring the mixture to a boil, then reduce heat to low. Cover the pot and let the soup simmer gently for 35-40 minutes, or until the lentils and vegetables are tender and fully cooked.
- Blend the soup (optional): For a smoother texture, use an immersion blender to partially or fully purée the soup right in the pot. Be careful not to over-blend if you prefer some texture.
- Add almond milk and lemon juice: Stir in 1 cup almond milk (or coconut milk) and 1 tablespoon lemon juice. Heat through for an additional 3-5 minutes without boiling to keep the almond milk from curdling.
- Fold in spinach: Add 2–3 cups fresh spinach leaves and cook until wilted, about 2-3 minutes.
- Serve: Ladle the soup into bowls and enjoy warm. It pairs beautifully with crusty bread or a fresh green salad.
Notes
- For a creamier soup, blend fully using an immersion blender.
- You can substitute red lentils with whole green or brown lentils if preferred but adjust cooking time as necessary.
- Use coconut milk instead of almond milk for a slightly sweeter, richer flavor.
- Adjust the spice levels according to your taste; add chili powder for some heat.
- This soup stores well in the refrigerator for up to 4 days and freezes perfectly for up to 3 months.
Keywords: moroccan lentil soup, detox soup, vegan lentil soup, healthy lentil soup, spiced lentil soup, turmeric lentil soup