Name: Detox Moroccan Lentil Soup Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 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 (+ 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; 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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Introduction

This Detox Moroccan Lentil Soup is a flavorful and nourishing bowl packed with vibrant spices and wholesome ingredients. It’s perfect for anyone looking to enjoy a comforting meal that supports wellbeing. The combination of lentils and vegetables creates a hearty yet light dish.

A white bowl filled with thick, orange lentil soup featuring visible green spinach leaves, chunks of orange carrot, and cooked yellow lentils throughout its base layer. On top, a dollop of white creamy yogurt is placed in the center, garnished with thin green jalapeño slices, small pieces of red onion, green cilantro leaves, and a sprinkle of black pepper and red chili flakes. The bowl sits on a white marbled surface with scattered cilantro leaves and an antique silver spoon beside it. In the background, there is a small white bowl with a light blue inside holding more white yogurt. photo taken with an iphone --ar 4:5 --v 7

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 (+ 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
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 preference)
1 tablespoon lemon juice
2 – 3 cups spinach

Instructions

Step 1: Heat the avocado oil in a large stockpot or Dutch oven over medium heat. Add the chopped onion, celery, carrot, potato, and minced garlic. Sauté for about 5 minutes until the vegetables soften slightly.
Step 2: Season the vegetables with sea salt, black pepper, turmeric, cumin, ginger, smoked paprika, and cinnamon. Cook for another 2 minutes to toast the spices and release their aromas.
Step 3: Add both types of lentils to the pot and sauté for 1 to 2 minutes, stirring frequently.
Step 4: Pour in the vegetable broth, water, and tomato paste. Stir well until the tomato paste dissolves completely.
Step 5: Bring the soup to a boil, then cover the pot and reduce heat to a simmer. Let it cook for 30 minutes, until the lentils and vegetables are tender.
Step 6: Remove the pot from heat. Stir in the almond milk, lemon juice, and spinach. Continue stirring until the spinach wilts.
Step 7: Serve the soup immediately, adding your preferred garnishes such as coconut yogurt, fresh parsley, pepper flakes, cracked pepper, or jalapeño slices for extra spice and creaminess.

Tips & Variations

Use coconut milk instead of almond milk for a richer and slightly sweeter flavor.
Add a pinch of cayenne pepper if you want a spicier kick.
Swap the fingerling potato with sweet potato for a heartier, subtly sweet taste.
For added protein, stir in cooked chickpeas or shredded cooked chicken before serving.

Storage

Store the soup in an airtight container in the refrigerator for up to 4 days. When reheating, warm gently in a saucepan over low heat, stirring occasionally to prevent sticking. If the soup thickens too much, add a splash of vegetable broth or water to loosen the consistency.

How to Serve

A pot filled with thick, brown lentil stew mixed with small chunks of orange carrots and green leafy spinach. A light wooden spoon is resting inside the pot, stirring the stew. The pot is white on the inside with a red handle, set on a white marbled surface. The texture of the stew looks soft and hearty with some liquid around the edges. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use only one type of lentil?

Yes, you can use either green, brown, or red lentils alone. Keep in mind that red lentils cook faster and may make the soup thicker and creamier, while green or brown lentils hold their shape better.

Is this soup suitable for vegans?

Absolutely! This recipe uses vegetable broth and plant-based milk, making it fully vegan and dairy-free.