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
Scale
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
