If you’re looking for a soup that’s not only comforting but also packed with nourishing ingredients and vibrant flavors, this Detox Moroccan Lentil Soup Recipe is exactly what you need. I absolutely love how this soup balances hearty lentils with warm spices, making it perfect for a wholesome detox day or just a cozy meal. Trust me, once you try it, you’ll find yourself reaching for it again and again—it’s that good!
Why You’ll Love This Recipe
- Loaded with Superfoods: Lentils, turmeric, and spinach team up to make a soup that’s as nutritious as it is delicious.
- Aromatic Moroccan Spices: The warming spices bring deep flavor and a hint of exotic flair to your dinner table.
- Simple & Satisfying: This recipe uses basic pantry items but delivers complex taste with easy steps.
- Perfect for Detox & Comfort: It’s a gentle cleanse for your body without sacrificing that cozy homemade feel.
Ingredients You’ll Need
The magic of this Detox Moroccan Lentil Soup Recipe starts with simple, wholesome ingredients that you most likely already have or can easily grab from your local market. Each element plays a role in creating a balanced, flavorful, and nutrient-packed soup.
- Avocado oil: A healthy fat with a neutral taste that lets the spices shine.
- Onion: Adds sweetness and depth when sautéed.
- Celery: Brings a subtle crunch and aromatic base.
- Carrot: Natural sweetness that balances spices.
- White fingerling potato: Provides creaminess and body to the soup.
- Garlic cloves: Essential for that punch of savory goodness.
- Sea salt and black pepper: Basic seasoning to enhance every flavor.
- Turmeric: A detox superstar known for its anti-inflammatory properties.
- Ground cumin: Earthy warmth, traditional in Moroccan dishes.
- Ground ginger: Adds a subtle zing that brightens the bowl.
- Smoked paprika: A hint of smokiness that deepens the profile.
- Ground cinnamon: Brings a cozy hint of spice you wouldn’t expect.
- Green or brown lentils: The protein-packed heart of this soup.
- Red lentils: Break down beautifully, making the broth creamy and luscious.
- Vegetable broth: Adds richness without overpowering the spices.
- Water: Balances the broth for perfect consistency.
- Tomato paste: Adds a touch of umami and color.
- Almond milk (or coconut milk): For creaminess and a dairy-free option.
- Lemon juice: Brightens and lifts all the flavors at the end.
- Spinach: Fresh greens that wilt into the soup for extra nutrition.
Variations
I love customizing this Detox Moroccan Lentil Soup Recipe depending on the season or mood. Feel free to experiment—you might discover your new favorite twist!
- Spicy Kick: Once, I tossed in extra jalapeño slices and crushed red pepper flakes, which took it up a notch and my family went crazy for it.
- Veggie Boost: Sometimes I add chopped zucchini or bell peppers to sneak in more veggies without changing the flavor too much.
- Nutty Notes: Switching almond milk for coconut milk adds a subtle tropical twist I can’t get enough of.
- Slow Cooker Friendly: If you want a hands-off approach, just throw everything into your slow cooker—I haven’t tested it fully but it’s a promising shortcut!
How to Make Detox Moroccan Lentil Soup Recipe
Step 1: Sauté the Aromatics
First things first, heat the avocado oil in a large stockpot or Dutch oven over medium heat. Add the chopped onion, celery, carrot, potato, and minced garlic. Let everything soften gently for about 5 minutes. This part is crucial because it builds the flavor base for your soup. You’ll want your veggies tender but not browned — stirring occasionally prevents sticking and burning.
Step 2: Add Spices and Lentils
Next, season the softened veggies with sea salt, pepper, turmeric, cumin, ginger, smoked paprika, and cinnamon. Cook for about 2 minutes—this little step allows the spices to bloom and release their aromas, which is such a transformative moment in the kitchen. Then stir in both types of lentils and sauté for another 1–2 minutes, coating them in all those fragrant spices.
Step 3: Simmer the Soup
Add the vegetable broth, water, and tomato paste, stirring well until the tomato paste dissolves completely. Bring the mixture to a boil, then reduce to a simmer and cover. Let it cook away for 30 minutes, giving the lentils time to soften and the flavors to meld. At this point, your kitchen will smell amazing—trust me, it’s one of my favorite moments with this recipe!
Step 4: Stir in Creaminess and Greens
Once your soup has simmered to perfection, remove the pot from heat. Stir in the almond (or coconut) milk, lemon juice, and fresh spinach. Keep stirring until the spinach wilts into the warm broth — it adds a fresh, vibrant touch and a boost of nutrients. Now your Detox Moroccan Lentil Soup is ready to enjoy!
Pro Tips for Making Detox Moroccan Lentil Soup Recipe
- Don’t Rush the Sauté: Taking time to soften the veggies and toast the spices really deepens the flavor—trust the process!
- Check Lentil Doneness: Lentils cook differently depending on type and freshness, so taste test them to get the perfect tender bite.
- Adjust Liquid Levels: If it gets too thick, add a splash of broth or water—but remember, stirring in the almond milk later adds nice creaminess too.
- Add Lemon Juice Last: Adding lemon too early can curdle the dairy-free milk; save it for right before serving to maximize brightness.
How to Serve Detox Moroccan Lentil Soup Recipe
Garnishes
For garnishes, I like to keep it simple but impactful. A dollop of coconut yogurt adds creaminess and a subtle tang, fresh parsley brings vibrant color and freshness, and jalapeño slices or crushed pepper flakes introduce a little spicy kick. Cracked pepper on top finishes it off perfectly. These extras really elevate the whole experience.
Side Dishes
This soup stands well on its own, but when I’m feeling extra hungry or want to make it a full meal, I love serving it with warm flatbreads like pita or naan, or a fresh green salad tossed with lemon vinaigrette. It’s simple but satisfying!
Creative Ways to Present
For special occasions, I’ve served this soup in rustic bread bowls, which guests absolutely love. It’s not only charming but also a fun edible bowl that adds texture. Another idea is to layer garnishes artistically right before serving, creating a colorful mosaic of yogurt, herbs, and chili—it turns this humble soup into a centerpiece.
Make Ahead and Storage
Storing Leftovers
I usually keep leftovers in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight, so it tastes even better the next day! Just make sure to cool the soup completely before placing it in the fridge to maintain freshness.
Freezing
Freezing this soup works great if you want to prep ahead. I portion it into freezer-safe containers, leaving a bit of room for expansion. When you’re ready, thaw it overnight in the fridge and reheat gently. One tip: wait to add almond milk and spinach until reheating to keep their texture and flavor vibrant.
Reheating
Reheat on the stovetop over low to medium heat, stirring frequently to prevent sticking. If the soup looks too thick, add a splash of water or broth to loosen it up. Add fresh spinach and lemon juice near the end to keep the flavors bright and fresh.
FAQs
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Can I make this Detox Moroccan Lentil Soup Recipe vegan and gluten-free?
Absolutely! This recipe is naturally vegan and gluten-free as long as you choose vegetable broth that’s free from gluten-containing ingredients. Using almond or coconut milk keeps it dairy-free, making it perfect for a variety of diets.
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What lentils work best for this soup?
I use a mix of green or brown lentils with red lentils because the reds break down and create a luscious texture while the green or brown keep some bite. You can use just one type if you prefer, but the combination adds depth both in texture and flavor.
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Can I prepare this soup in a slow cooker or Instant Pot?
Definitely! You can throw all ingredients into a slow cooker and cook on low for 4–6 hours or high for 3–4 hours. For the Instant Pot, sauté veggies on the sauté setting first, then pressure cook on high for about 10 minutes and allow a natural release. Just remember to add delicate ingredients like greens and lemon juice after cooking to maintain their freshness.
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How do I adjust seasoning for taste?
I always start with the recommended salt and pepper but suggest tasting near the end of cooking. Feel free to add more salt, pepper, or lemon juice to brighten the flavors. Remember, seasoning is personal, so adjust it to your liking!
Final Thoughts
This Detox Moroccan Lentil Soup Recipe has become one of my go-to comfort dishes when I want something wholesome and flavorful but light enough to feel good about eating. I love sharing it with friends because it feels like a warm hug in a bowl—filled with bold spices and healthy ingredients. You really can’t go wrong with this recipe, and I’m confident you’ll enjoy making (and eating) it as much as I do. Give it a try next time you crave something nourishing and delicious—your body and taste buds will thank you!
Print
Detox Moroccan Lentil Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Moroccan
- Diet: Vegan
Description
This Detox Moroccan Lentil Soup is a hearty and flavorful plant-based meal packed with spices like turmeric, cumin, and smoked paprika. It’s a vibrant and nourishing soup featuring green and red lentils, vegetables, and creamy almond milk, perfect for a healthy and detoxifying dinner.
Ingredients
Vegetables & 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 & 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
Dry Ingredients & 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
- 1 tablespoon avocado oil
Instructions
- Sauté Vegetables and Spices: Heat the avocado oil in a large stockpot or Dutch oven over medium heat. Add the chopped onions, celery, carrots, potato, and minced garlic. Sauté for about 5 minutes until the vegetables soften slightly. Then, season with sea salt, black pepper, turmeric, cumin, ground ginger, smoked paprika, and cinnamon, continuing to cook for another 2 minutes to toast the spices and deepen the flavors.
- Add Lentils and Liquids: Stir in the green or brown lentils and red lentils, sautéing for 1 to 2 minutes to coat them in the spices. Add the vegetable broth, water, and tomato paste, stirring well until the tomato paste dissolves completely.
- Simmer the Soup: Bring the soup 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 and Serve: Remove the pot from heat. Stir in the almond milk (or coconut milk), lemon juice, and fresh spinach, mixing until the spinach wilts. Serve the soup immediately, optionally topping with coconut yogurt, fresh parsley, pepper flakes, cracked pepper, and jalapeño slices for extra flavor and texture.
Notes
- This soup can also be prepared in a slow cooker by adding all ingredients at once and cooking on low for 4 to 6 hours or on high for 3 to 4 hours.
- To make the soup in an Instant Pot, use the sauté function for the vegetables first, then add remaining ingredients and cook under high pressure for 10 minutes, allowing a natural pressure release for 10 minutes afterward.
- The recipe is versatile: you can substitute almond milk with coconut milk depending on taste preference.
- Adjust seasoning to taste before serving, especially salt and pepper.
- Garnishes such as coconut yogurt and jalapeño slices add creaminess and heat.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 220
- Sugar: 4g
- Sodium: 420mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
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