Name: Detox Moroccan Lentil Soup Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Moroccan
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 depending on your preference); 1 tablespoon lemon juice; 2 – 3 cups spinach

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This Detox Moroccan Lentil Soup Recipe is one of those cozy, feel-good dishes that feels like a warm hug on a chilly day. It’s packed with vibrant spices like turmeric, cumin, and smoked paprika that bring a beautiful depth of flavor, while lentils add hearty protein and fiber to keep you satisfied. Whenever I make this, it strikes the perfect balance between cleansing and comforting, which makes it my go-to whenever I need a reset with something nourishing yet delicious.

What I love most about this Detox Moroccan Lentil Soup Recipe is how effortlessly it comes together with simple ingredients you probably already have tucked away in your pantry. Plus, it’s wonderful for a light lunch, a post-workout meal, or anytime you just want something wholesome and filling without feeling weighed down. You’ll find it’s a crowd-pleaser, and the earthy spices transport you straight to Morocco without leaving your kitchen.

Ingredients You’ll Need

These ingredients work together beautifully to create a rich, layered flavor that’s both detoxifying and deeply comforting. When you shop, aim for fresh veggies and quality spices—they really make a difference in this recipe.

Avocado oil: Great for sautéing because of its high smoke point and neutral flavor.
Chopped onion: Adds sweetness and depth, the base of the soup’s flavor.
Chopped celery: Brings a subtle crunch and freshness to the mix.
Chopped carrot: Adds natural sweetness and balances the spices.
Chopped white fingerling potato: Offers creamy texture and mild earthiness.
Garlic cloves, minced: Elevates everything with pungent warmth and a health boost.
Sea salt: Helps all the flavors shine, so don’t skip or skimp here.
Black pepper: Adds a little kick and complements the turmeric perfectly.
Turmeric: The star detox spice that gives the soup vibrant color and anti-inflammatory benefits.
Ground cumin: Brings smoky, nutty undertones essential to Moroccan cuisine.
Ground ginger: Adds bright, zesty warmth to balance richness.
Smoked paprika: Offers a subtle smokiness that deepens the overall flavor.
Ground cinnamon: Provides a surprising sweet note that pairs wonderfully with the spices.
Green or brown lentils: Nutty and hearty, these keep their shape beautifully during cooking.
Red lentils: Cook faster and help thicken the soup for a wonderfully velvety texture.
Vegetable broth: The flavorful base, opt for low sodium if possible.
Water: To extend the broth and balance flavors.
Tomato paste: Adds richness and subtle acidity for a well-rounded taste.
Almond milk (or coconut milk): Makes the soup creamy without heaviness, adjust based on your preference.
Lemon juice: Adds brightness and a fresh finish that pulls everything together.
Spinach: Tossed in at the end for a pop of color, nutrients, and a fresh, leafy flavor.

Variations

I like to keep things flexible with this Detox Moroccan Lentil Soup Recipe. Sometimes I swap ingredients depending on what I have on hand or how I’m feeling, and you absolutely should, too! It’s all about making it suit your mood and tastes.

Spicy kick: I occasionally add a pinch of cayenne or some fresh chopped chili peppers when I want extra heat – it wakes up the flavors beautifully.
Protein boost: For a heartier meal, I toss in some chickpeas or diced tofu, which works well especially if you want a more filling dinner.
Seasonal greens: Instead of spinach, kale or Swiss chard can be swapped in for added texture and nutrients.
Richness swap: Coconut milk gives a slightly sweeter twist to the soup compared to almond milk, so try both to see which you like best!
Grain add-in: Stir in some cooked quinoa or brown rice at the end if you want to stretch the meal or add some grains.

How to Make Detox Moroccan Lentil Soup Recipe

Step 1: Sauté the Aromatics

Start by warming the avocado oil in a large pot over medium heat. Once hot, add the chopped onion, celery, and carrot. I like to cook these gently for about 5-7 minutes, stirring occasionally, until they soften and start to turn golden. This step is key because it builds the flavor foundation for your soup – don’t rush it!

Step 2: Add the Potatoes and Garlic

Next, toss in the chopped fingerling potatoes and minced garlic. Give everything a good stir and cook for another 2-3 minutes until the garlic is fragrant but not burnt. This is when your kitchen will start smelling incredible – a little hint of what’s coming.

Step 3: Spice it Up

Now, sprinkle in the sea salt, black pepper, turmeric, cumin, ginger, smoked paprika, and cinnamon. Stir well so the veggies get coated in all those beautiful spices. Let this toast for about a minute – it really helps unlock their aroma and flavor.

Step 4: Add Lentils, Liquids & Tomato Paste

Pour in both the green/brown and red lentils, stirring them into the spiced vegetable mixture. Then add the vegetable broth, water, and tomato paste. Stir well until the tomato paste is fully dissolved. Bring everything to a gentle boil.

Step 5: Simmer & Let the Flavors Develop

Reduce the heat to low, cover the pot, and let it simmer for about 25-30 minutes. Stir occasionally to prevent sticking, and keep an eye on the soup’s thickness—if it gets too thick, add a splash more water or broth. The lentils should be tender but not mushy by the end.

Step 6: Finish with Almond Milk, Lemon, and Spinach

Turn off the heat and stir in the almond milk (or coconut milk), lemon juice, and fresh spinach. The residual heat will gently wilt the spinach without overcooking it, keeping its vibrant green color and nutrition intact. This final step adds creaminess, brightness, and a fresh finish that really brings the soup together.

How to Serve Detox Moroccan Lentil Soup Recipe

A white bowl filled with thick orange-brown lentil curry, showing visible small chunks of vegetables like carrots and herbs mixed in. On top, there is a swirl of white creamy yogurt or coconut cream, creating a marbled effect. Two slices of fresh green jalapeno peppers rest on the top right side, along with some green chopped cilantro sprinkled around. A silver spoon with an engraved handle partially dips into the curry from the bottom center. The bowl rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m all about keeping garnishes simple but impactful. For this soup, a sprinkle of fresh chopped cilantro or parsley adds a burst of freshness. Sometimes I add a few toasted pumpkin seeds for crunch or a small dollop of Greek yogurt to cool down those warm spices.

Side Dishes

This soup shines on its own but pairing it with some warm crusty bread, like a chewy sourdough, makes it feel more indulgent. You could also serve it alongside a light salad with cucumber and mint to keep things refreshing.

Creative Ways to Present

For a special occasion, I’ve served this soup in rustic bread bowls (hollowed-out round loaves) which adds a fun, interactive element to the meal. Garnishing with edible flowers or a drizzle of high-quality extra virgin olive oil can really elevate the wow factor.

Make Ahead and Storage

Storing Leftovers

I usually store leftover Detox Moroccan Lentil Soup in an airtight container in the fridge for up to 4 days. It actually tastes even better the next day as the flavors have more time to meld! Just give it a good stir before reheating.

Freezing

This soup freezes beautifully, which is a lifesaver for meal prep. I portion it out into individual freezer-safe containers and it keeps well up to 3 months. When thawed, it’s almost like freshly made.

Reheating

Reheat the soup gently over low-medium heat on the stove, stirring occasionally. If it’s too thick after refrigeration or freezing, just add a splash of broth or water to loosen it back up. Avoid microwaving if you can, to maintain the best texture.

FAQs

Is this Detox Moroccan Lentil Soup Recipe suitable for vegan diets?

Absolutely! This recipe uses only plant-based ingredients, including vegetable broth and plant milk, making it a perfect vegan and even gluten-free option.
Can I use only one type of lentil for this soup?

Yes, you can use all green/brown or all red lentils if you prefer, though using a mix gives a better texture—green or brown lentils hold their shape while red lentils soften and help thicken the soup.
What if I don’t have all the spices on hand?

While the full blend adds authentic Moroccan flair, you can simplify with cumin, turmeric, and paprika if necessary. The soup will still be flavorful and comforting!
Can I make this soup in a slow cooker?

Definitely! Sauté the veggies first, then transfer everything to the slow cooker and cook on low for 6-8 hours. Add the spinach and almond milk towards the end of cooking.
What’s the best way to add greens if I’m short on fresh spinach?

Frozen spinach works in a pinch—just add it during the last 5 minutes of cooking. You may want to reduce added water slightly to avoid a watery soup.

Final Thoughts

This Detox Moroccan Lentil Soup Recipe has truly become a staple in my kitchen because it feeds both body and soul. It’s approachable, adaptable, and packed with nourishing ingredients that make you feel good inside. I encourage you to try it on a quiet evening or whenever you want to treat yourself to something healthy with bold flavors. Trust me, once you taste those warming spices and comforting lentils, you’ll keep coming back for more!