Description
A wholesome and flavorful Detox Moroccan Lentil Soup packed with warming spices, hearty lentils, and fresh vegetables. This nutrient-dense recipe combines turmeric, cumin, ginger, smoked paprika, and cinnamon for an authentic Moroccan taste, simmered with a blend of green and red lentils, vegetables, and almond milk for creaminess. Perfect as a comforting, healthy meal that is vegan and gluten free.
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 fresh spinach
Spices and Seasonings
- 1 teaspoon sea salt (plus more to taste)
- 1 teaspoon black pepper (plus more to taste)
- 2 teaspoons turmeric
- 2 teaspoons ground cumin
- 2 teaspoons ground ginger
- 2 teaspoons smoked paprika
- 1 teaspoon ground cinnamon
Lentils
- 1 cup green or brown lentils
- 1 cup red lentils
Liquids and Others
- 1 tablespoon avocado oil
- 4 cups vegetable broth
- 2 cups water
- 1/4 cup tomato paste
- 1 cup almond milk (or coconut milk depending on your preference)
- 1 tablespoon lemon juice
Instructions
- Sauté Vegetables and Aromatics: Heat 1 tablespoon of avocado oil in a large stockpot or dutch oven over medium heat. Add chopped onion, celery, carrot, white fingerling potato, and minced garlic. Sauté for about 5 minutes until the vegetables start to soften.
- Add Spices and Seasonings: Season the sautéed vegetables with 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. Cook for an additional 2 minutes to release the spices’ aromas.
- Incorporate Lentils: Add 1 cup green or brown lentils and 1 cup red lentils to the pot. Stir and sauté for 1 to 2 minutes to coat the lentils with spices.
- Add Liquids and Tomato Paste: Pour in 4 cups vegetable broth, 2 cups water, and 1/4 cup tomato paste. Stir well until the tomato paste dissolves completely.
- Simmer the Soup: Bring the mixture to a boil, then cover and reduce the heat to low. Let the soup simmer gently for 30 minutes, or until the lentils and vegetables are tender.
- Finish with Almond Milk and Greens: Remove the pot from heat. Stir in 1 cup almond milk (or coconut milk), 1 tablespoon lemon juice, and 2 to 3 cups fresh spinach. Stir until the spinach has wilted and the soup is creamy.
- Serve and Garnish: Serve the soup immediately. For extra flavor, add garnishes such as a dollop of coconut yogurt, fresh parsley, pepper flakes, cracked pepper, and jalapeño slices for a perfect balance of creamy, spicy, and fresh notes.
Notes
- This soup can be made in a slow cooker by adding all ingredients together and cooking on low for 4-6 hours or on high for 3-4 hours.
- An Instant Pot variation includes using the sauté settings for vegetables, then adding remaining ingredients and pressure cooking on high for 10 minutes with a natural pressure release for 10 minutes.
- The recipe is vegan and gluten free by default; you can substitute almond milk with coconut milk as preferred.
- If using canned or pre-cooked lentils, adjust cooking times accordingly to prevent overcooking.
Nutrition
- Serving Size: 1 cup (approx. 245g)
- Calories: 220
- Sugar: 4g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
