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Detox Moroccan Lentil Soup Recipe

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★★★★★

4.6 from 98 reviews

This Detox Moroccan Lentil Soup is a flavorful and nutritious plant-based dish packed with aromatic spices, hearty lentils, and fresh vegetables. Perfect for a detox meal, it harnesses the warming effects of turmeric, cumin, ginger, and smoked paprika, combined with creamy almond milk and fresh spinach for a comforting and healthful soup. Ideal for a wholesome lunch or dinner, this recipe is easy to prepare using stovetop cooking.

Ingredients

Scale

Base and Vegetables

  • 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 and 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

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)

Finishing Touches

  • 1 tablespoon lemon juice
  • 2 – 3 cups spinach

Instructions

  1. Sauté the Vegetables: Heat the avocado oil in a large stockpot or Dutch oven over medium heat. Add the chopped onions, celery, carrot, potato, and minced garlic. Sauté for about 5 minutes until the vegetables soften slightly.
  2. Add Spices and Cook: Season the vegetables with sea salt, black pepper, turmeric, cumin, ginger, smoked paprika, and cinnamon. Cook the mixture for about 2 minutes, stirring continuously to toast the spices and enhance their flavors.
  3. Incorporate Lentils and Liquids: Add both the green (or brown) lentils and red lentils to the pot and sauté for an additional 1 to 2 minutes. Then, pour in the vegetable broth, water, and tomato paste. Stir well until the tomato paste dissolves completely.
  4. Simmer the Soup: Bring the mixture to a boil, then cover the pot and reduce the heat to a gentle simmer. Cook the soup for 30 minutes until the lentils are tender and the flavors are well combined.
  5. Finish with Almond Milk and Spinach: Remove the soup from heat. Stir in the almond milk (or coconut milk), lemon juice, and fresh spinach. Continue stirring until the spinach wilts and incorporates into the soup.
  6. Serve and Garnish: Serve the soup immediately. Optional garnishes include a dollop of coconut yogurt, fresh parsley, pepper flakes, cracked pepper, and jalapeno slices to add creaminess, freshness, and a little heat to the dish.

Notes

  • You can substitute almond milk with coconut milk for a slightly sweeter flavor and creamier texture.
  • Adjust the spice levels according to your preference, adding more pepper or jalapenos for increased heat.
  • For a thicker soup, reduce the amount of water or cook uncovered for a few minutes after simmering.
  • This soup stores well in the refrigerator for up to 4 days and freezes nicely for up to 3 months.
  • For extra protein, consider adding cooked chicken or turkey, if not following a vegan diet.

Keywords: Moroccan lentil soup, detox soup, vegan soup, healthy lentil recipe, spiced lentil soup, plant-based soup, gluten free soup

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