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Detox Moroccan Lentil Soup Recipe

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★★★★★

4.9 from 123 reviews

This Detox Moroccan Lentil Soup is a nourishing and flavorful recipe packed with warming spices, hearty lentils, and nutrient-dense vegetables. Perfect for cleansing the system while providing sustained energy, this vegan and gluten-free soup blends aromatic Moroccan spices with wholesome ingredients to create a comforting, healthful meal.

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

Spices

  • 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 your preference)
  • 1 tablespoon lemon juice

Greens

  • 2 – 3 cups spinach

Instructions

  1. Heat the Oil: In a large pot or Dutch oven, warm 1 tablespoon of avocado oil over medium heat to prepare for sautéing the vegetables.
  2. Sauté Vegetables: Add the chopped onion, celery, carrot, and white fingerling potato to the pot. Cook, stirring occasionally, until the vegetables soften, about 7–8 minutes.
  3. Add Garlic and Spices: Stir in the minced garlic, sea salt, black pepper, turmeric, cumin, ginger, smoked paprika, and cinnamon. Cook for another 2 minutes to toast the spices and enhance their flavors.
  4. Add Lentils and Liquids: Pour in the green or brown lentils, red lentils, vegetable broth, water, and tomato paste. Stir well to combine all ingredients.
  5. Simmer the Soup: Bring the mixture to a boil, then reduce heat to low and cover. Let it simmer gently for about 30–35 minutes, or until the lentils and vegetables are tender.
  6. Add Almond Milk and Spinach: Stir in the almond milk (or coconut milk) and the spinach leaves. Cook for another 5 minutes until the spinach is wilted and the soup is heated through.
  7. Finish with Lemon Juice: Remove the soup from heat and stir in 1 tablespoon of lemon juice to brighten the flavors just before serving.
  8. Serve: Ladle the hot soup into bowls and enjoy this comforting, detoxifying Moroccan lentil soup.

Notes

  • You can substitute fingerling potatoes with any waxy potato.
  • Adjust the spices to your desired heat and flavor intensity.
  • For a creamier texture, use coconut milk instead of almond milk.
  • Leftovers keep well in the refrigerator for up to 4 days and reheat easily.
  • This soup freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

Keywords: Detox soup, Moroccan lentil soup, vegan soup, healthy lentil recipe, turmeric soup, immune-boosting recipe

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