Prep Time: 10 mins | Cook Time: 40 mins | Total Time: 50 mins | Servings: 6
Simple, healthy, and flavor-packed soup! The perfect soup for your liver and digestion. You’ll surely love this Detox Moroccan Lentil Soup! It’s not only tasty, but hearty and protein-packed at the same time!
Ingredients
2 garlic cloves, minced
1 tbsp avocado oil
1 c. chopped onion
1 c. chopped carrot
1 c. chopped celery
1 c. chopped white fingerling potato
2 tsp turmeric
2 tsp ground ginger
2 tsp ground cumin
2 tsp smoked paprika
1 c. red lentils
4 c. vegetable broth
1 tsp ground cinnamon
1 c. green or brown lentils
2 c. water
1/4 c. tomato paste
2–3 c. spinach
1 c. almond milk (or coconut milk)
1 tbsp lemon juice
1 tsp sea salt (plus more to taste)
1 tsp black pepper (plus more to taste)
How to make Detox Moroccan Lentil Soup
Step 1: In a large stockpot or dutch oven, heat the oil. Once hot, add the onions, celery, carrot, potato, and garlic. Cook for about 5 minutes or until the veggies are slightly tender. To taste, season with salt, pepper, and spices. Continue to cook for another 2 minutes.
Step 2: Toss in the lentils and saute for additional 1 to 2 minutes. Pour in the broth, water, and tomato paste. Stir well until the tomato paste has dissolved. Bring everything to a boil. Once boiling, put the lid on and decrease the heat to a simmer. Let the soup simmer for about 30 minutes.
Step 3: Take the pot off the heat and whisk in the almond milk, lemon juice, and spinach. Add the spinach and stir until wilted.
Step 4: Serve the soup right away garnish with your favorite toppings such as a dollop of coconut yogurt, fresh parsley, pepper flakes, cracked pepper, and jalapeno slices. Enjoy!
Notes:
You can also make this in a slow cooker. Simply add all the ingredients to your slow cooker, stir, and cook for 4 to 6 hours on low or 3 to 4 hours on high.
Or make this lentil soup in an Instant Pot. Saute the veggies first before adding the remaining ingredients. Set to cook for about 10 minutes on high. Once done, allow the pressure to naturally release for 10 minutes.
Nutrition Facts:
Serving: 1.5 cups | Calories: 204 kcal | Carbohydrates: 34g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Sodium: 1195mg | Potassium: 718mg | Fiber: 12g | Sugar: 6g | Vitamin A: 4564IU | Vitamin C: 15mg | Calcium: 107mg | Iron: 4mg
Detox Moroccan Lentil Soup
Ingredients
- 2 garlic cloves minced
- 1 tbsp avocado oil
- 1 c. chopped onion
- 1 c. chopped carrot
- 1 c. chopped celery
- 1 c. chopped white fingerling potato
- 2 tsp turmeric
- 2 tsp ground ginger
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 c. red lentils
- 4 c. vegetable broth
- 1 tsp ground cinnamon
- 1 c. green or brown lentils
- 2 c. water
- 1/4 c. tomato paste
- 2 –3 c. spinach
- 1 c. almond milk or coconut milk
- 1 tbsp lemon juice
- 1 tsp sea salt plus more to taste
- 1 tsp black pepper plus more to taste
Instructions
- In a large stockpot or dutch oven, heat the oil. Once hot, add the onions, celery, carrot, potato, and garlic. Cook for about 5 minutes or until the veggies are slightly tender. To taste, season with salt, pepper, and spices. Continue to cook for another 2 minutes.
- Toss in the lentils and saute for additional 1 to 2 minutes. Pour in the broth, water, and tomato paste. Stir well until the tomato paste has dissolved. Bring everything to a boil. Once boiling, put the lid on and decrease the heat to a simmer. Let the soup simmer for about 30 minutes.
- Take the pot off the heat and whisk in the almond milk, lemon juice, and spinach. Add the spinach and stir until wilted.
- Serve the soup right away garnish with your favorite toppings such as a dollop of coconut yogurt, fresh parsley, pepper flakes, cracked pepper, and jalapeno slices. Enjoy!
